About this recipe: Fresh strawberries and rhubarb are mixed with an eggy custard and poured into a pastry case, topped with more pastry and cooked to golden perfection.
Excellent taste! Mine turned out really soupy, I served it about 10 minutes out of the oven, not sure if that is why. I have never tried this kind of tart before so I am not sure what I did wrong. Any suggestions? - 15 Sep 2008
This is absolutely delicious!! It only took me 20 minutes to make it too. My Gran makes the best Strawberry-Rhubarb Custard Tart....and this one comes a very close second!! FANTASTIC!!! - 15 Sep 2008
I'm not much of a fruit pie person, but my partner loves them. Part of what puts me off on them is the gell-like consistency of the filling. But, I had strawberries in the 'fridge, so when I found this recipe (sans gell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using double. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries. Thanks for the recipe Wilma! - 15 Sep 2008