Rhubarb & Custard Tart
This tart is very easy to make and gives another option for using up rhubarb!
  Serves:  8       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) rhubarb cut into chunks
  • 250 g (8 oz) shortcrust pastry
  • 200 g (7 oz) sugar
  • 2 eggs
  • 2 tbsp plain flour
  • 4 tsp milk
  • ½ tsp nutmeg
  1. Line an 8″ (20 cm) pie dish with the pastry and spread the rhubarb over the base.
  2. Beat together the eggs and the milk. Add the sugar, flour and nutmeg and whisk until smooth.
  3. Pour the mixture over the rhubarb. Cover the edges of the tart with aluminium foil to prevent them from burning. Bake at 180°C for 50 minutes.
  4. Allow to cool then dust with icing sugar before serving.
Titli's Tips
There is no need to blind-bake the pastry in this recipe because the cooking time is so long. Your bottom shouldn’t end up soggy!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 268 13%
Calories from Fat 83
Total Fat 9.3g 14%
Saturated Fat 3.5g 17%
Unsaturated Fat 4.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 44.2g 14%
Dietary Fibre 1.2g 4%
Sugars 25.6g
Protein 2.9g 5%
Cholesterol 41.2mgs 13%
Percent Daily Values based on a 2,000 calorie diet.