Rhubarb Custard Tart

  • Prep 20 min
  • Total 1 hr 40 min
  • Ingredients 11
  • Servings 12
Rhubarb Custard Tart

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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
% Daily Value
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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