About this recipe:A delicious way to enjoy rhubarb that couldn't be easier. Fresh rhubarb is cut into small pieces and placed into a prepared pastry case. A creamy custard filling is poured over the rhubarb. The tart is slipped into the oven for an hour until the custard is set.
1 (23cm) shop-bought pastry case
250g (9 oz) rhubarb, chopped
200g (7 oz) caster sugar
2 tablespoons plain flour
1/2 teaspoon ground nutmeg
2 eggs, beaten
2 dessertspoons semi skimmed milk
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas mark 4.
Spread rhubarb evenly across unbaked pastry case.
In a medium bowl, combine sugar, flour and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
Cover edges of pastry case with aluminium foil to prevent over-browning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes. Cool slightly before serving.
What did I do wrong? I cooked this for well over an hour and 15 mins and the filling still didn't set. My was more like an egg custard than a firm tart. Couldn't leave it in the oven any longer as the top was getting burnt despite the foil. Help! - 26 Aug 2012
I had loads of rhubarb and wanted to try something diferent, so i made this and the rhubarb muffins. this tart was so easy and such a nice change from the usual crumble. Easy, too. we just loved it - 28 Feb 2009