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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.

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  • prep time 20 min
  • total time 1 hr 40 min
  • ingredients 11
  • servings 12
 

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

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
100mg
100%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
22g
22%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
2%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.