Mother’s Day Rhubarb Custard Tart


  • 1 cup flour
  • 1/3 cup powdered sugar
  • 1/2 cup butter or margarine, softened
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 cup whipping cream
  • 2 egg yolks
  • 1 teaspoon vanilla
  • 1 and 1/4 pounds rhubarb, cut into 1/2 inch slices (4 cups) or 1(16 ounce) package frozen rhubarb, thawed, drained
  • 1 tablespoon powdered sugar


Place baking sheet on bottom oven rack. Preheat oven to 350 F. In large mixer bowl, beat first 3 ingredients until thoroughly combined. Pat into bottom and 1 1/2 inches up side of 10-inch spring-form pan. In large mixer bowl, stir sugar, cornstarch and salt to combine. Add whipping cream, egg yolks and vanilla, mixing thoroughly; stir in rhubarb. Pour filling into crust; place on preheated baking sheet on bottom oven rack. Bake until filling is set and golden brown (65-75 minutes). Cool on wire rack 30 minutes. Remove side of pan. Sift powdered sugar over top.

Amount: 8 servings

Tips: Tart may be made ahead and refrigerated until ready to serve. Sift powdered sugar over tart just before serving.