Rhubarb and Custard Tart

Soft rhubarb and vanilla custard are paired together to make this fantastic tart.
Serves: 10

You will also need...

36 x 12 x 3cm rectangular tart case
  • Very easy

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    • Very easy
    • Easy
  • Prep time
    30 mins PT30M

    Cook time
    20 mins PT20M

Each serving typically contains

  • Energy 1154kJ 274kcal 14%
  • Fat 8.2g 12%
  • Saturates 3.2g 16%
  • Sugars 32.1g 36%
  • Salt 0.43g 7%

of an adult's Reference Intake (RI)*
Energy per 100g: 947kJ/225kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. Preheat oven to 180°C (160°C with fun) Gas mark 4. Line a rectangular pastry case with sweet pastry and blind bake until golden.
  2. To make the custard place the Carnation Light Evaporated milk and corn flour in a saucepan and slowly bring to the boil stirring constantly. Meanwhile mix the eggs, egg yolks, vanilla and Carnation Condensed milk together in a glass bowl. Put over a pan of boiling water and heat whilst stirring until thickened.
  3. Pour into the cooked pastry case.
  4. Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow cooking for 1 minute then turning gently for another minute.
  5. Place the rhubarb gently on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Refrigerate until chilled.

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