Rhubarb and Custard Tart Recipe

(172 ratings)

Rhubarb Custard Tart
Total Time2 hours plus chilling

For a Spring dessert recipe that's sure to put a smile on everyone's face, try this delicious rhubarb and custard tart this week.



  • 200g shortcrust pasty (we used Marie La Pate Brisse from ocado.com)
  • 1 large free-range egg, beaten

For the rhubarb:

  • 800g rhubarb, cut into 4cm lengths
  • 25g caster sugar

For the filling:

  • 3 large free-range egg yolks
  • 2 large free-range eggs
  • 175g caster sugar
  • 1tbsp cornflour
  • 450ml double cream
  • 1tsp vanilla extract
  • zest and juice ½ lemon

You will need:

  • deep 20cm tart tin
  • baking beans


  1. Roll out the pastry to the thickness of a £1 coin (Marie La Pate Brisse comes ready rolled) then line the tin keeping a little excess over the edges. Press into the sides and base well and prick the base gently with a fork. Set aside in the fridge for 20 minutes or the freezer for 10 minutes. Heat the oven to 190C, gas 5.
  2. Place the rhubarb, sugar and a splash of water in a wide saucepan, bring to the boil and simmer gently for 8 minutes or until tender but still holding its shape, drain and set aside to cool.
  3. Line the tart case with tin foil and fill with baking beans, cook for 15 minutes, remove the beans and foil, brush the base and lower sides with egg and cook for another 10 minutes. Set aside to cool slightly, then trim the excess pastry from the edges using a sharp knife.
  4. Reduce the oven to 160C, gas 3. Using an electric whisk, mix the egg yolks with the sugar until just thick and creamy, mix in the cornflour until combined then mix in the remaining ingredients until smooth.
  5. Spread the rhubarb pieces over the base of the tart to create and even layer, pour over the custard filling and bake for 1 hour 15 minutes or until just set with a slight wobble in the middle. Allow to cool and set before serving.
Katy McClelland

Katie McLelland is a food stylist, chef, recipe developer, home economist, eater-  and everything in-between. She specialises in creating recipes for social media channels to editorial and advertising content as well as the occasional bread, cake, pudding and menus in real life.

Katie is also a home economist for film and TV. Current projects including Cooking with the Stars (South Shore), Matilda (Poppet Productions), Landscapers (Sister), This Sceptered Isle (Revolution Films) and The Great season 2 (Yekaterina Uk ltd).