Rhubarb Custard Tart

(16)
  1 reviews
  • 20 min prep time
  • 1 hr 40 min total time
  • 11 ingredients
  • 12 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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