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Rhubarb and Custard Tart

A delightful dessert that combines the tanginess of rhubarb with the creamy richness of custard, perfect for meal prep and low-calorie diets.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, British
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Tart
  • 1 pie crust 1 pie crust Can be store-bought or homemade
  • 2 cups 2 cups rhubarb, chopped Fresh rhubarb
  • 1 cup 1 cup sugar Adjust to taste, can use a sugar alternative for diabetic-friendly version
  • 3 large 3 large eggs Room temperature preferred
  • 1 cup 1 cup heavy cream For a lighter version, substitute with almond milk or coconut cream
  • 1 tablespoon 1 tablespoon vanilla extract
  • 1/4 cup 1/4 cup cornstarch
  • a pinch A pinch of salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a saucepan over medium heat, combine the rhubarb and sugar. Cook until the rhubarb softens and releases its juices, about 5 minutes.
  3. In a bowl, whisk together the eggs, heavy cream, vanilla extract, cornstarch, and salt until smooth.
Assembly and Baking
  1. Spread the rhubarb mixture evenly in the pie crust. Pour the custard mixture over the rhubarb.
  2. Bake the tart for 35-40 minutes, until the custard is set and lightly golden. Let it cool before serving.

Notes

Store leftovers in the refrigerator for 3-4 days or freeze for up to two months. It pairs well with light whipped cream or low-calorie ice cream and fresh berries.