Rhubarb Custard Tart

Tame the rhubarb's tartness by topping each serving of this tart with a scoop of vanilla or strawberry ice cream or a dollop of sweetened whipped cream.

–

Save & Share

Servings 12

false

( 15 ) Ratings

15 Ratings

5 Stars 19%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

f6fc7862-f99b-47bd-b27c-408ca6441d4f

ingredients 11
Prep Time 20 min
Total Time 1 hr 40 min

Ingredients

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

Topping

1/2: cup all-purpose flour

1/2: cup packed brown sugar

1/4: cup quick-cooking oats

1/4: cup butter or margarine, softened

Filling

3/4: cup granulated sugar

3: tablespoons all-purpose flour

1/2: cup whipping cream

2: tablespoons apricot preserves

1: egg yolk

3: cups sliced fresh rhubarb, or frozen rhubarb, thawed, drained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie. Trim edge if necessary.
2 Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375°F. In small bowl, mix 1/2 cup flour, the brown sugar and oats. With fork or pastry blender, cut in butter until mixture is crumbly; set aside.
3 In large bowl, mix granulated sugar and 3 tablespoons flour. Stir in whipping cream, apricot preserves and egg yolk until well blended. Stir in rhubarb. Pour filling into crust-lined pan. Sprinkle topping evenly over filling.
4 Place tart on preheated cookie sheet in oven; bake 40 to 50 minutes or until filling bubbles around edge and topping is deep golden brown. Let stand 30 minutes before serving.