Ingredients
Scale
- 2 cups sliced rhubarb
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 3 large eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and prepare your tart pan by greasing it lightly.
- Combine the sliced rhubarb with some granulated sugar and let it macerate for about 15 minutes.
- Whisk together the all-purpose flour, butter, and a pinch of salt until the mixture resembles coarse crumbs. Press this mixture into the tart pan evenly.
- Bake the crust in the preheated oven for about 20 minutes or until it turns lightly golden.
- Whisk together the eggs, milk, remaining sugar, and vanilla extract until smooth. Gently stir in the macerated rhubarb.
- Pour the custard mixture over the baked crust and return it to the oven. Bake for an additional 30 minutes or until the custard is set.
- Allow the tart to cool before slicing and serving.
Notes
To enhance flavor, let the rhubarb macerate before baking. For a twist, substitute almond extract for vanilla.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg