Rhubarb, cinnamon and custard tart

    1 hour

    Fresh rhubarb and a sprinkle of cinnamon make for a gorgeous traditional pud.

    60 people made this

    Serves: 8 

    • 1 (23cm) shop-bought pastry case
    • 300g (11 oz) fresh rhubarb, cut into 2cm (1 in) pieces
    • 200g (7 oz) caster sugar
    • 5 tablespoons plain flour
    • 1 pinch ground cinnamon
    • 2 eggs, beaten

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas mark 5.
    2. Spread rhubarb pieces evenly into pastry case.
    3. In a medium bowl, combine sugar, flour and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
    4. Bake in preheated oven for 40 to 45 minutes until filling is set.

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    Reviews & ratings
    Average global rating:

    Reviews in English (38)


    Very easy and very delicious. I didn't have a ready made case, but I had frozen pastry so I blind baked a case and increased the ingredients by a third to fit. Also added a little ginger with the cinnamon. Would have been hice with chopped ginger in syrup added with the rhubarb too. Will make again.  -  06 Mar 2010


    I altered the ingredients a bit...had no fresh rhubarb so used tinned & only used half the sugar...still tasted absolute delicious...will definitely be a regular dessert in our house....  -  25 Jun 2016


    We have fixed this recipe to indicate using the whole eggs instead of just the yolks.  -  12 Aug 2002  (Review from Allrecipes US | Canada)