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    Scrumptious Rhubarb and Custard Tart

    You can have a rhubarb dessert with custard on the side, but Katie Pix ingeniously saves time by mixing them both in one delicious dish. First, she bakes the rhubarb in orange juice and honey…

    Serves 5-6

    Rhubarb Tart


    For the roasted rhubarb:

    • 300g rhubarb, chopped into 3 inch batons
    • 3 tbsp honey
    • 1/2 orange, juice and zest of

    For the rhubarb compote:

    • 350g rhubarb, chopped into small chunks
    • 1/2 lemon, juice of
    • 1/2 orange, juice of
    • 1 tsp vanilla bean paste
    • 55g golden caster sugar

    For the custard:

    • 4 large free range eggs, yolks only
    • 85g golden caster sugar
    • 150ml double cream
    • 175ml whole milk
    • 1 tsp vanilla bean paste
    • 1/2 tsp cinnamon

    And not forgetting:

    • 320g ready rolled shortcrust pastry


    1. Preheat your oven to 180°C.
    2. For the roasted rhubarb. Slice your rhubarb into 3 inch batons and place into an ovenproof dish large enough to hold it in a single layer. Scatter over the orange zest and squeeze over the juice, trickle over the honey and gently mix together. Bake in the oven at 180°C for 45 minutes, until the rhubarb is tender. The rhubarb should keep their shape rather than cook to a mush and go beautifully golden on top.
    3. Prepare your tart case by rolling out the pastry to 3–4mm. Drape it into your 20cm tart tin and trim off the excess, leaving an inch border to account for shrinkage (this can be tidied up before filling). Prick the base all over with a fork.
    4. You need to blind bake this casing to avoid a soggy bottom, as the filling is rather wet! Lay a sheet of greaseproof paper over the pastry and pour in your baking beans (or rice will work just as well) and bake blind at 180°C for 20 mins. Remove the beans and continue to cook for a further 20 mins until the base is biscuity.
    5. To make your rhubarb compote, add your rhubarb, citrus, vanilla and sugar to a saucepan and allow to simmer on a medium heat (3-4) for 20-30 minutes until thick and jam-like. Allow to cool.
    6. To make your custard, bring the cream, milk, vanilla and cinnamon to the boil in a saucepan on a medium-high heat. In a separate bowl, beat the egg yolks with the sugar until pale, then gently pour in the hot liquid, beating continuously (ideally with an electric whisk). Strain your custard into a jug through a sieve, and allow to settle for a few mins, then skim off any foam.
    7. Now, it’s assembly time! Spread your compote into the base of your tart case. Carefully pour in your custard and finish with a spiral of roasted rhubarb. Bake in the oven at 160°C for 40-45 minutes, or until the custard is set but slightly wobbles in the middle. Allow to cool to room temperature before serving.

    This twist on a classic can be created on a fantastic Leisure range cooker. Need an appliance that fits your needs? Take a look at our selection of 60cm range cookers, 90cm range cookers, 100cm range cookers, 110cm range cookers.

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