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Rhubarb Custard Tart

Rhubarb Custard Tart
  • Prep 20 min
  • Total 1 hr 40 min
  • Ingredients 11
  • Servings 12
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.
Updated January 12, 2010
Make With
Make With
Pillsbury Pie Crust

Ingredients

Crust

  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), 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

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.

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
100mg
4%
Potassium
140mg
4%
Total Carbohydrate
38g
13%
Dietary Fiber
1g
5%
Sugars
22g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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