Homemade Rhubarb Custard Tart: A Perfect Blend of Sweet, Tangy, and Creamy
Indulge in the quintessential taste of spring with this exquisite Stewed Rhubarb Tart, beautifully complemented by a luscious Vanilla Custard Filling. This recipe masterfully brings together a wonderfully crispy sweet shortcrust pastry, a rich and velvety vanilla pastry cream, and a vibrant, subtly spiced rhubarb compote topping. It’s a harmonious symphony of textures and flavors, making it an ideal dessert for any gathering or a delightful treat for your family.
[feast_advanced_jump_to]
Why You’ll Adore This Rhubarb Custard Tart
Rhubarb season is a truly special time for bakers, offering those beautiful, vibrant stalks that promise a delightful tartness. If you’ve found yourself with a bounty of fresh rhubarb and are wondering what amazing dessert you can create, look no further! This Rhubarb Tart with a Sweet Shortbread Crust is the answer to your culinary dreams. It’s not just a tart; it’s a celebration of seasonal flavors and classic French patisserie.
This exquisite French Rhubarb Tart harmoniously blends three key elements: a perfectly crispy and sweet shortcrust pastry (known as Pâte Sucrée), a luxurious Vanilla Pastry Cream (Crème Pâtissière), and a flavourful, subtly spiced Rhubarb Compote. The result is a truly unforgettable dessert that delivers a delightful medley of textures and tastes – crunchy, sweet, creamy, spiced, and tangy – all in one bite. It’s perfect for serving at the end of a meal, bringing to a potluck, or simply enjoying with a cup of tea.
Crafting Your Homemade Rhubarb Tart: Step-by-Step Guide
Creating this stunning tart from scratch might sound like a daunting task, especially with its three distinct components, but don’t worry! Each element is surprisingly straightforward, and when combined, they form a dessert that looks and tastes incredibly impressive. While you can certainly opt for shortcuts by using pre-made pastry or custard, crafting each part yourself offers an unparalleled depth of flavor and immense satisfaction.
The tart is composed of:
- A Sweet Shortcrust Pastry, or “Pâte Sucrée” in French, providing a sturdy and sweet base.
- A silky Vanilla Custard Filling, adding a layer of creamy indulgence.
- A sweet and tangy spiced Rhubarb Compote – also known as stewed Rhubarb – crowning the tart with its vibrant flavor.
Even if you’re not an advanced baker, this guide will walk you through every step, ensuring you can recreate this delicious rhubarb pie in your own kitchen with confidence.
The Perfect Rhubarb Tart Pastry: Sweet Shortcrust
The foundation of any great tart is its pastry, and for this Rhubarb Custard Tart, we use a classic Sweet Shortcrust Pastry, or Pâte Sucrée. This French pastry is renowned for its tender, yet crisp texture, making it an ideal choice for fruit fillings as it holds up beautifully without becoming soggy. Unlike flakier pastries, its denser structure provides the perfect counterpoint to the soft custard and compote.
Our homemade tart pastry is made from a simple yet effective combination of soft Unsalted Butter, finely sieved Powdered or Confectioner’s Sugar, fragrant Almond Meal, a large Egg, a delicate pinch of Salt, and Plain All-Purpose Flour. The process involves creaming the butter and sugar until light and fluffy, incorporating the almond meal, salt, and egg, then gently mixing in the flour until just combined. Overworking the dough can lead to a tough crust, so aim for a light hand.
For a detailed, step-by-step guide with all the essential tips and tricks for making this pastry from scratch, you can find my full Sweet Shortcrust Pastry Recipe here. This ensures a flawless base every time.
Crucially, this pastry requires full blind-baking. Since the vanilla custard and rhubarb compote fillings are cooked separately and do not require further baking in the oven, the crust must be completely baked and golden until crispy. This prevents a raw or undercooked base and guarantees a delightful crunch with every bite.
This recipe is perfectly suited for a 25 cm / 10 inch Tart Pan. For easy serving and a beautiful presentation, I highly recommend using a tart pan with a removable bottom.
Velvety Vanilla Pastry Cream Tart Filling
The heart of this Rhubarb Tart is its exquisitely creamy Vanilla Pastry Cream, also known as Crème Pâtissière. While store-bought vanilla custard can be a convenient alternative, nothing quite compares to the rich flavor and smooth texture of a homemade version. It truly elevates the entire tart experience, adding a layer of luxurious sweetness that perfectly balances the rhubarb’s tang.
This classic Rhubarb Custard Pie filling is crafted from simple, wholesome ingredients: Full Cream Milk infused with aromatic Vanilla (paste or extract), Caster Sugar, rich Egg Yolks, and a touch of Cornstarch for thickening. It’s a fundamental pastry cream recipe that is incredibly versatile, found in many French desserts like Choux Buns, various cakes, or served alongside your favorite fruit preparations. The preparation involves gently cooking these ingredients on the stove until they transform into a thick, glossy, and utterly delicious cream. It’s essential to whisk continuously to prevent lumps and achieve that signature silky consistency.
One of the beauties of pastry cream is that it can be prepared in advance. Once cooked, it should be chilled completely in the fridge, ideally with plastic wrap pressed directly onto its surface to prevent a skin from forming. This makes it a fantastic make-ahead component, allowing you to assemble your rhubarb tart closer to serving time. For an in-depth guide, including the full recipe, detailed tips, and troubleshooting advice for making perfect pastry cream, refer to this comprehensive article on Pastry Cream.
Preparing the Vibrant Spiced Rhubarb Compote
With your crisp tart pastry baked and cooled, and your creamy vanilla custard chilling, the final luscious layer to prepare is the Stewed Rhubarb (or rhubarb compote). This topping provides the iconic sweet-tangy flavor that makes rhubarb tarts so beloved, and the addition of spices takes it to an elevated level of deliciousness. This cooked rhubarb tart filling is made effortlessly on the stovetop with just a few key ingredients:
- Fresh Rhubarb Stalks: Choose firm, bright pink or red stalks for the best flavor and color.
- Water: The poaching liquid base for softening the rhubarb.
- Caster Sugar: Or fine white sugar, to balance rhubarb’s natural tartness. Adjust to your preference.
- Lemon: Both fresh juice and peels are used to brighten the flavor and prevent browning.
- Cinnamon Sticks: Or ground cinnamon, for a warm, comforting aroma.
- Star Anise Pods: Or ground star anise, offering a unique, sweet licorice-like note.
While I adore the combination of cinnamon and star anise with rhubarb, the spices are entirely optional and highly customizable. Feel free to experiment with your favorite flavourings! Fresh ginger (grated or sliced), orange zest, or a splash of orange liqueur would also complement the rhubarb beautifully. For an extra touch of sweetness and color, consider adding strawberries to the mix, or even a hint of rosé wine for a sophisticated twist. The goal is to create a compote that is both tender and bursting with fresh, balanced flavors.
Detailed Steps to Make Rhubarb Compote
- Begin by combining the Water and Caster Sugar in a medium-sized pot. Place it over medium heat, stirring occasionally until the sugar has completely dissolved, creating a light syrup.
- Next, add your prepared Rhubarb Stalks (cut into small, uniform sticks) to the pot. Incorporate the fresh Lemon Juice, large pieces of Lemon Peels (*), Cinnamon Stick, and Star Anise Pods.
- Bring the mixture to a gentle simmer. Allow it to cook for approximately 5 to 10 minutes. The cooking time will vary depending on the ripeness and thickness of your rhubarb; you want it to become very tender and just begin to break apart.
- Carefully use a slotted spoon to remove the softened rhubarb from the poaching liquid. Transfer the cooked fruit into a separate small bowl or recipient. Make sure to remove and discard the lemon peels, cinnamon stick, and star anise pods at this stage.
- Using a fork (or the back of a spoon), gently break down the rhubarb stalks to create a rustic compote. If the rhubarb doesn’t easily break apart, it indicates it wasn’t cooked quite long enough – you can return it to the poaching liquid for a few more minutes if necessary. Retain any delicious juices that seep from the fruit; these will add an extra layer of flavor and moisture to your custard filling.
- Finally, allow the rhubarb compote to cool down completely before you use it to assemble your tart. This prevents the warm compote from melting the cold pastry cream.
(*) I find that using larger pieces of lemon peels, rather than fine zest, makes them much easier to identify and remove from the cooked fruit mixture, ensuring a clean flavour without any bitterness.
Assembling Your Masterpiece: The Rhubarb Custard Tart
Once all your individual components – the crisp pastry crust, the smooth vanilla pastry cream, and the fragrant rhubarb compote – are baked, cooked, and thoroughly cooled, it’s time for the exciting final step: assembling your spectacular rhubarb custard tart! This is where all your hard work comes together to create a visually appealing and utterly delicious dessert.
- First, retrieve your chilled Pastry Cream from the fridge. It will likely be quite stiff, so gently loosen it with a spatula or whisk until it’s smooth and spreadable. Then, carefully transfer it over your beautifully baked (and completely cool) Tart Crust (*). Using a small offset spatula or the back of a spoon, spread the pastry cream evenly across the bottom of the crust, ensuring it reaches the edges for a neat finish.
- Next, spoon the cooled Rhubarb Compote generously over the vanilla custard layer. Gently spread it out with a spoon, distributing the vibrant fruit evenly. You can leave it with a rustic charm or smooth it out for a more refined appearance.
- To allow the layers to fully meld and set, place the assembled tart back into the fridge. Chill for at least 30 minutes, or until it’s firm and ready to be sliced and enjoyed.
And there you have it – a magnificent, homemade Rhubarb Custard Tart ready to impress!
(*) You might find that your pastry cream is quite firm after chilling. A quick whisk or stir with a spatula will help loosen it to a spreadable consistency, making it easier to fill your tart crust.
Frequently Asked Questions About Rhubarb Tart
The necessity of peeling rhubarb truly depends on the variety, quality, and ripeness of the stalks you are using. Younger, more tender rhubarb stalks often don’t need peeling, as their skin is delicate and adds to the tart’s color. However, older or tougher stalks might have stringy fibers that are best removed for a smoother compote. I didn’t find it necessary to peel the rhubarb for this particular recipe, but it’s a matter of personal preference and the specific rhubarb you have on hand. Always remember that rhubarb leaves are poisonous and should never be consumed! For more detailed information on selecting, preparing, and cooking rhubarb, you can consult reputable gardening and cooking resources.
Yes, for this specific recipe, the rhubarb absolutely needs to be pre-cooked before assembly. This tart is designed with elements that are baked or cooked separately and then assembled, meaning the rhubarb will not undergo any further cooking in the oven once it’s on top of the custard. For this recipe, we’re making a “stewed” rhubarb filling, which means we cook it until it’s very tender and begins to fall apart into a compote-like consistency. If you prefer a more structured rhubarb topping, where the pieces retain their shape, you could simply poach the fruits for a shorter amount of time until just soft. This would allow you to arrange them in a beautiful, decorative pattern over the custard, but ensure they are still tender enough to eat without further baking.
Once your Rhubarb Custard Tart is fully assembled, it should be stored in the refrigerator. To maintain its freshness and prevent it from absorbing any unwanted odors from other foods in your fridge, make sure to cover the tart tightly with plastic wrap or aluminum foil. Unfortunately, this tart is not suitable for freezing once assembled, as the texture of the pastry cream and rhubarb compote can change significantly upon thawing, leading to a watery or grainy consistency.
When all components are made and assembled on the same day, this Open Rhubarb Tart will maintain its best quality for up to 3 days when stored properly in the refrigerator. However, you can prepare some elements in advance to make assembly quicker:
- The pastry crust can be blind-baked 1 to 2 days ahead of time and kept at room temperature, wrapped tightly or covered, until ready to use.
- The pastry cream can also be prepared a day in advance and stored in the fridge, covered with plastic wrap directly on its surface. Keep in mind that pastry cream typically has an overall shelf life of 3 days, so if you make the cream ahead, the finished tart should be consumed within a shorter timeframe from the day the cream was made. This advanced preparation makes the tart a fantastic option for entertaining, as much of the work can be done beforehand.
Explore More Delicious Tart Recipes
If you’ve fallen in love with the art of tart making, or are simply looking for more delightful desserts to bake, here are some other fantastic tart recipes from my kitchen to yours. Each offers a unique flavor profile and a rewarding baking experience:
- Easy French Apple Tart: A timeless classic with thinly sliced apples on a sweet pastry base.
- Easy Peach Galette: A rustic, free-form tart bursting with juicy peaches and almond notes.
- Peach Frangipane Tart: A sophisticated combination of sweet peaches and a rich almond cream filling.
- Plum Custard Tart: Juicy plums baked atop a creamy vanilla custard, a perfect summer treat.
- French Orange Tart: A bright and zesty tart with a vibrant orange filling, both refreshing and elegant.
- Chocolate Ganache Tart: For the ultimate chocolate lover, a rich, decadent ganache in a crisp shell.
- Parisian Flan Tart: A simple yet incredibly satisfying creamy baked custard tart.
- Lemon Curd Tart: Tangy and sweet, with a smooth, refreshing lemon filling.
- Pear Frangipane Tart: A delightful pairing of tender pears and a nutty frangipane cream, a French patisserie staple.
Made this recipe?
Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!
Rhubarb Tart with Custard Recipe Card
Rhubarb Tart with Vanilla Custard
Print Recipe
Ingredients
Sweet Shortcrust Pastry
- 100 gr Unsalted Butter, softened
- 40 gr Confectioners’ Sugar
- 1 large Egg, at room temperature
- 40 gr Almond Meal
- 1 pinch Salt
- 200 gr Plain / All-Purpose Flour
Vanilla Pastry Cream
- 375 ml Full Cream Milk
- 1/2 teaspoon Vanilla Paste, or Vanilla Extract
- 3 large Egg Yolks, at room temperature
- 30 gr Caster Sugar
- 20 gr Cornstarch
Stewed Rhubarb
- 500 gr Fresh Rhubarb, stalks, trimmed and cut into small sticks
- 500 ml Water (*)
- 150 gr Caster Sugar
- 1 Lemon, juice and peels
- 1 stick Cinnamon, or 1/2 tsp Ground Cinnamon
- 6 Star Anise Pods, or 1/2 tsp Ground Star Anise
Instructions
Sweet Shortcrust Pastry
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together the softened Butter and Confectioners’ Sugar until the mixture is smooth and light. Gradually mix in the Egg until fully incorporated, then add the Almond Meal and Salt, mixing well. Finally, add the Plain Flour and mix on low speed just until the dough comes together; be careful not to overmix.
- Transfer the dough between two sheets of baking paper. Roll it out into a large, even disk, about 3mm (1/8 inch) thick. Place the rolled dough (still between the baking sheets) onto a flat baking tray and refrigerate for at least 1 hour to firm up. Once chilled, line your 25cm / 10 inch Tart Pan (preferably one with a removable bottom) with the pastry. If the dough is too firm, let it sit at room temperature for a few minutes for easier handling. Prick the bottom of the pastry generously with a fork to prevent it from puffing up during baking.
- Place the prepared tart pan (with the pastry) into the freezer for 15-20 minutes while you preheat your oven to 160°C / 325°F (Fan Forced). This extra chilling step helps prevent the pastry from shrinking.
- Blind bake the pastry for 20 to 30 minutes, or until it is fully baked, dry to the touch, and beautifully golden brown. Remove from the oven and set aside on a wire rack to cool down completely before filling.
Vanilla Pastry Cream
- In a small saucepan, gently heat the Full Cream Milk with the Vanilla Paste (or Extract) over low heat until it just begins to simmer around the edges. Do not let it boil vigorously.
- In a separate medium-sized bowl, whisk together the Egg Yolks and Caster Sugar until light and creamy. Sift in the Cornstarch and whisk again until the mixture is smooth and lump-free.
- Once the milk is hot, remove it from the heat. Slowly pour about a third of the hot milk into the egg yolk mixture, whisking constantly to temper the yolks and prevent them from scrambling. Then, pour this tempered mixture back into the pot with the remaining hot milk. Return the pot to low heat on the stove.
- Whisk continuously as the cream cooks until it begins to thicken significantly. As soon as you see the first bubbles (indicating a boil), continue whisking vigorously for another 30 seconds to ensure the cornstarch is fully cooked and the cream reaches its maximum thickness. Immediately pour the hot pastry cream into a clean, heat-proof bowl or a shallow baking pan. Cover the surface directly with plastic wrap to prevent a skin from forming and place it in the fridge to cool down completely and set (this will take approximately 30 minutes to 1 hour, or longer if making ahead).
Stewed Rhubarb
- Begin by preparing the Rhubarb: trim off any leaves (which are poisonous!) and the root ends. Wash the stalks thoroughly and cut them into small, uniform sticks, about 1-2 cm (1/2-3/4 inch) in length. Set aside.
- In a medium-sized pot, combine the Water and Caster Sugar. Place over medium heat and stir until the sugar has completely dissolved, forming a clear syrup.
- Add the prepared Rhubarb Stalks to the pot, along with the large peels from the Lemon, the juice of half the lemon, the Cinnamon Stick, and the Star Anise Pods.
- Bring the mixture to a gentle simmer, then reduce the heat and let it cook for 5 to 10 minutes (1). The cooking time will depend on how fresh and ripe your rhubarb is; continue simmering until the rhubarb becomes very soft and starts to naturally break apart.
- Using a slotted spoon (2), carefully remove the softened rhubarb from the poaching liquid and transfer it into a clean bowl or recipient. Discard the lemon peels, cinnamon stick, and star anise pods. Use a fork or the back of a spoon to gently break down the rhubarb until it forms a compote-like consistency (3). Set aside to cool down completely before using.
Assembling the Tart
- Once all components are completely cool, begin assembling your tart: if the Pastry Cream (4) is too firm, whisk or stir it gently to loosen. Then, spread the cream evenly over the baked and cooled tart crust using an offset spatula or the back of a spoon.
- Carefully spoon the cooled Rhubarb Compote over the vanilla custard layer. Spread it gently with a spoon to create an even topping.
- Place the assembled tart back into the fridge to chill for at least 30 minutes, or until it is fully set and ready to be served. Enjoy your homemade masterpiece!
Video
code
Embed
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!
Notes
- For more in-depth information, expert tips, and detailed step-by-step instructions on making the perfect pastry, please refer to my dedicated Sweet Shortcrust Pastry Recipe.
- To master the art of the creamy filling, including advanced tips and detailed preparation steps, explore my comprehensive Pastry Cream recipe.
- For additional insights, useful tips, and a step-by-step guide to achieving the ideal fruit topping, consult my dedicated Stewed Rhubarb recipe.
(*) The exact amount of water needed may vary slightly based on the size and shape of your pot. Ensure the rhubarb is fully submerged in the poaching liquid for even cooking.
- The cooking time for the rhubarb is flexible and depends on its freshness and ripeness. Continue to poach the rhubarb in the liquid until it becomes very tender and the stalks begin to break apart easily.
- Using a slotted spoon is key for efficiently separating the softened rhubarb from its cooking liquid, ensuring your compote isn’t too watery.
- If, after removing from the heat, the rhubarb feels too firm to easily break apart with a fork, it indicates it needed a bit more cooking time. You can return it to the poaching liquid for a few more minutes until desired tenderness is reached.
- Chilled pastry cream can be quite stiff. Before spreading it, gently work it with a spatula or whisk to restore its smooth, spreadable consistency.
A quick tip: You can also pour the freshly made, still-warm (but not hot) pastry cream directly into the baked and cooled tart crust. However, it will still need to chill in the fridge for at least an hour to fully set before you can add the rhubarb compote on top.
Nutrition (per serving)