Quick Rhubarb Custard Tart You’ll Crave All Week

You know those desserts that look fancy but are secretly simple to make? This quick rhubarb custard tart is exactly that—a showstopper with minimal effort. The first time I made it, my friends couldn’t believe I whipped it up in under an hour! The magic is in the contrast: tart, vibrant rhubarb piled on top of silky-smooth custard, all nestled in a buttery, crumbly crust.

Rhubarb season always sends me into a baking frenzy, and this tart is my go-to when I want something impressive but don’t feel like fussing. It’s the kind of dessert that feels special—like something you’d order at a cute café—but trust me, it’s way easier than it looks. The custard is forgiving (no water baths needed!), and the rhubarb cooks down into the most gorgeous ruby-red compote. One bite, and you’ll be hooked—the tangy fruit cuts through the rich custard perfectly, making it light enough for spring but indulgent enough to satisfy any sweet tooth.

Funny story—the first time I tested this recipe, I accidentally doubled the sugar in the rhubarb. Oops! Turns out, my "mistake" became a hit with my niece, who declared it "the best dessert ever." Now I keep a less-sweet version for myself and a sweeter one for the kids. That’s the beauty of this tart—it’s adaptable, quick, and always delicious.

Why You’ll Love This Quick Rhubarb Custard Tart

Let me count the ways this tart will steal your heart (and probably your last slice):

• It’s faster than takeout – Seriously, from crust to custard in under an hour. Even my "I don’t bake" friends nail this recipe.
• That sweet-tangy magic – The rhubarb’s zing cuts through the velvety custard like a flavor fireworks show. Every bite keeps your taste buds guessing.
• No fancy skills required – Unlike fussy pastries, this tart forgives lumps, uneven rhubarb pieces, and even slightly over-baked edges (ask how I know).
• Works hot or cold – Serve it warm with melting vanilla ice cream, or chilled straight from the fridge—it’s stellar either way.
• Instant spring vibes – That pink rhubarb piled on creamy custard? Pure edible sunshine on a plate.

Bonus: Leftovers (ha!) taste even better the next day—if they last that long.

Ingredients for Quick Rhubarb Custard Tart

Gather these simple ingredients—most might already be in your pantry! The key here is using fresh rhubarb when possible (though I’ll share swaps if you’re in a pinch). Everything gets measured exactly as listed—no guessing games!

For the Tart Crust

• 100g (6.5 tbsp) unsalted butter – Softened to room temperature (not melted!). This makes all the difference for that perfect crumbly texture.
• 40g (⅓ cup) powdered sugar – Sifted to avoid lumps. If you’re out, blend granulated sugar in a spice grinder for 30 seconds—it works in a pinch!
• 1 large egg – Straight from the fridge is fine—it’ll help bind everything together.
• 40g (⅓ cup + 1 tbsp) almond flour – Gives the crust a delicate nuttiness. No almonds? Just use an equal amount of all-purpose flour instead.
• A pinch of salt – Balances the sweetness. I use flaky sea salt for extra depth.
• 200g (1⅓ cups) all-purpose flour – Spooned and leveled, not packed! Too much flour makes the crust tough.

For the Custard Filling

• 375ml (1½ cups) full-fat milk – Whole milk makes the creamiest custard. Skim milk works, but the texture won’t be as lush.
• ½ teaspoon vanilla extract or paste – Splurge on the good stuff here—it’s the soul of the custard!
• 3 large egg yolks – Save the whites for meringues or omelets. Room temp yolks blend smoother.
• 30g (2 tbsp) granulated sugar – Just enough sweetness to let the rhubarb shine.
• 20g (2½ tbsp) cornstarch – The magic thickener. Arrowroot powder works too, but reduce by 1 tsp.

For the Rhubarb Topping

• 500g (1 lb) fresh rhubarb – Look for firm, pink stalks. Trim off leafy tops (they’re toxic!). Frozen works—just thaw and drain well first.
• 500ml (2 cups) water – For poaching. Swap in orange juice for extra zing if you’re feeling fancy.
• 150g (⅔ cup) granulated sugar – Adjust to taste—tart rhubarb lovers can go down to 100g.
• Juice of 1 lemon – Brightens everything up. Bottled works in emergencies.
• 1 cinnamon stick OR ½ teaspoon ground cinnamon – Adds warmth. I’ve used cardamom pods here too—divine!
• 6 star anise OR ½ teaspoon ground star anise – That subtle licorice note pairs amazingly with rhubarb. Skip if you’re not a fan.

Pro tip: Weigh your ingredients if possible—especially the flour and rhubarb. My cup measurements are spoon-and-level, but weights guarantee perfection every time.

Equipment You’ll Need

No fancy gadgets required—just a handful of trusty tools you probably already own. I’ve made this tart in tiny apartment kitchens with the bare minimum, so don’t stress if you’re missing something. Improvisation is totally allowed (I once used a wine bottle as a rolling pin—no judgment here!).

• 9-inch tart pan – Preferably with a removable bottom for easy slicing. No tart pan? A pie dish works—just trim the crust edges prettily.
• Mixing bowls (2 medium) – One for the crust, one for the custard. Glass or metal is best—plastic can hold onto grease.
• Whisk – A sturdy one for the custard. If yours went MIA, a fork will do in a pinch (just whisk like your custard’s life depends on it).
• Saucepan – For the milk and rhubarb. Nonstick is great, but any medium pot works.
• Rubber spatula – My MVP for scraping every bit of custard into the crust. A spoon works too, but you’ll lose some precious custard.
• Measuring cups/spoons – Or a kitchen scale if you’re fancy (and want perfect results).
• Knife and cutting board – For the rhubarb. No need to be precise—rustic chunks taste just as good.

That’s it! See? Nothing wild. If you’ve got a stand mixer, you can use it for the crust, but honestly, I love making this by hand—something about squishing the butter into the flour just feels right.

Bonus tip: If your tart pan tends to stick, give it a quick coat of butter or nonstick spray. Learned that the hard way after a crust casualty that still haunts me.

How to Make Quick Rhubarb Custard Tart

Don’t let the fancy look fool you—this tart comes together in simple steps that even baking newbies can ace. I’ll walk you through each stage with all my hard-earned tricks (like how to avoid lumpy custard and the perfect rhubarb simmer). Ready? Let’s bake!

Preparing the Tart Crust

1. Preheat your oven to 180°C (350°F) – No guessing here! Use an oven thermometer if yours runs hot (mine does, and burnt crusts are tragic).
2. Cream the butter and sugar – Smush the softened butter and powdered sugar together in a bowl with a wooden spoon until it looks like fluffy clouds. No mixer? No problem—I use my hands sometimes for better control.
3. Add the egg and dry ingredients – Crack in the egg, sprinkle the almond flour and salt, and mix until just combined. Then gently fold in the all-purpose flour—don’t overwork it, or the crust gets tough. The dough should cling together when pressed.
4. Press into the tart pan – No rolling pin needed! Just pat the dough evenly into the pan with your fingers, going up the sides. Prick the base with a fork (so it doesn’t puff up like a balloon).
5. Blind bake for 15 minutes – Until golden at the edges. If the center puffs, gently press it down with a spoon while still warm. Let it cool slightly—this is your tart’s sturdy foundation!

Making the Custard

6. Heat the milk and vanilla – Warm them in a saucepan over medium heat until steaming (not boiling!). That vanilla smell? Heaven. Remove from heat.
7. Whisk the yolks and sugar – In a separate bowl, beat the yolks, sugar, and cornstarch until pale and smooth—about 1 minute. No sugar lumps allowed!
8. Temper the eggs – Here’s the key: slowly drizzle the warm milk into the yolk mix while whisking nonstop. Too fast = scrambled eggs (yikes!). Return everything to the saucepan.
9. Cook until thickened – Stir constantly over low heat for 3-5 minutes until the custard coats the back of a spoon. It’ll thicken more as it cools—promise! Pour into the crust immediately.

Preparing the Rhubarb

10. Simmer the rhubarb – Toss chopped rhubarb, water, sugar, lemon juice, cinnamon, and star anise in a pot. Cook over medium heat for 8-10 minutes until rhubarb is tender but still holds its shape (no mush!).
11. Drain and cool slightly – Reserve a splash of the pretty pink syrup for drizzling later! Let the rhubarb sit in a colander for 5 minutes—this keeps your custard from getting soggy.

Assembling the Tart

12. Layer and chill – Spoon the drained rhubarb over the custard in whatever pattern you like—I go for messy-chic piles. Refrigerate for at least 1 hour (if you can wait!). The custard sets perfectly, and the flavors marry beautifully.

Pro tip: For extra shine, brush the rhubarb with that reserved syrup before serving. It’ll glisten like a jewel—and taste even better!

Tips for the Perfect Quick Rhubarb Custard Tart

After making this tart more times than I can count (and yes, learning from a few flops along the way), here are my can't-live-without secrets for rhubarb custard perfection:

• No scrambled eggs in your custard! When tempering the yolks, pour that hot milk in a slow, thin stream while whisking like your dessert depends on it—because it does. If you see even a hint of curdling, immediately take it off the heat and blend with an immersion blender to rescue it.
• Rhubarb too tart? Taste the poaching liquid after 5 minutes—you can always add more sugar, but you can't take it out! I usually start with 100g sugar for a proper pucker, then add more if needed.
• The crust is your friend—press it firmly into the pan, especially at the corners. If it cracks while baking, just patch it with leftover dough while it's still warm. No one will ever know (my little pastry secret!).
• Chill time isn't optional—that 1-hour wait lets the custard set properly. Want to speed it up? Pop it in the freezer for 20 minutes, but don't forget about it (speaking from experience...).
• Leftover rhubarb syrup? Don't you dare toss it! Mix it into sparkling water for a pink lemonade, or drizzle over pancakes the next morning. Waste not, want not!

Bonus emergency tip: If your custard seems too thin after cooling, mix 1 teaspoon cornstarch with 1 tablespoon cold milk, whisk into the custard, and reheat for 1 minute. It'll thicken right up—your tart-saving grace.

Variations and Substitutions

One of my favorite things about this tart is how easily it adapts to whatever ingredients I have on hand or whatever flavor mood strikes me. Here are some of my favorite twists—some born from necessity (like that time I ran out of vanilla), others from pure culinary curiosity!

Spice It Up

Not a cinnamon fan? Me neither sometimes—here’s how I switch up the spices:

• Fresh ginger – Swap the cinnamon stick for 5 thin slices of peeled ginger. Gives the rhubarb a lovely zing!
• Cardamom pods – 3 crushed pods with the rhubarb make it taste like a fancy pastry shop treat.
• Vanilla bean – Split one lengthwise and scrape the seeds into the custard milk for those beautiful black specks.

Fruit Swaps

Rhubarb’s great, but sometimes I mix things up:

• Half strawberries – Use 250g rhubarb + 250g strawberries for a classic combo. Reduce sugar by 20g—strawberries are sweeter!
• Frozen rhubarb – Thaw first, drain well, and pat dry. Works in a pinch—I keep some for off-season cravings.
• Apple-rhubarb – Add 1 diced Granny Smith during the last 5 minutes of poaching for texture contrast.

Crust Twists

That buttery crust can handle some creativity:

• Graham cracker crust – Mix 150g crushed grahams with 60g melted butter for a quick no-bake option.
• Coconut variation – Replace almond flour with toasted coconut flour for a tropical vibe.
• Chocolate base – Add 2 tablespoon cocoa powder to the dry ingredients for a decadent chocolate-rhubarb pairing.

Pro tip: When trying new combos, make mini tarts in muffin tins first—less commitment if the experiment goes sideways! (Learned after an unfortunate lavender-overdose incident.)

Serving Suggestions

Now that you've made this gorgeous tart, let's talk about how to serve it like a total pro (while keeping things delightfully unfussy, because that's my style). The beauty of this tart is how it shines with just about any accompaniment—here are my favorite ways to enjoy it:

• Classic à la mode – A scoop of vanilla bean ice cream melting over the warm tart is pure magic. The cold creaminess against the tangy rhubarb? Absolute perfection.
• Whipped cream clouds – I love to dollop lightly sweetened whipped cream on each slice. For extra flair, fold in a teaspoon of the rhubarb poaching liquid to tint it pink!
• Tea time elegance – Pair it with Earl Grey or chamomile tea for a proper afternoon treat. The floral notes complement the rhubarb beautifully.
• Breakfast rebellion – Okay, hear me out—leftover tart with Greek yogurt and a drizzle of honey makes an excellent "I'm an adult" breakfast choice.
• Dessert wine pairing – For special occasions, try it with a glass of Moscato d'Asti or a late-harvest Riesling. The sweetness balances the tartness just right.

My personal favorite: Serve it slightly warm (about 10 seconds in the microwave does the trick) with a scoop of vanilla ice cream and a sprinkle of crushed pistachios on top. The contrast of temperatures and textures—warm custard, cold ice cream, crunchy nuts—will make you swoon.

Remember, there are no wrong answers here—even straight from the fridge at midnight with a fork counts as "serving" in my book!

Storage and Reheating

Okay, let’s be real—this tart rarely lasts long enough to worry about storage at my house. But on the off chance you’ve got leftovers (or need to make it ahead), here’s how to keep it tasting fresh:

• Refrigerate like a pro – Cover the tart tightly with plastic wrap or slide it into an airtight container. It’ll stay perfect for up to 3 days. The custard might weep a little after day two—just dab it with a paper towel before serving.
• Skip the freezer – Custard doesn’t freeze well—it gets grainy and separates when thawed. The rhubarb turns mushy too. Trust me, it’s worth eating fresh!
• Reviving leftovers – If the crust softens, pop individual slices in a 160°C (325°F) oven for 5 minutes to crisp it back up. The custard stays creamy cold, but 10 seconds in the microwave gives it that just-made warmth.
• Travel tip – Taking this to a picnic? Chill it overnight, then wrap the whole tart pan in foil. Bring a cooler—the custard hates heat waves almost as much as I do!

Secret trick: That reserved rhubarb syrup? Store it separately in a jar—it’s incredible drizzled over day-old tart slices to revive them. Also makes a killer cocktail mixer, but that’s a story for another time!

Nutritional Information

Okay, let’s talk numbers—but keep in mind, these are just estimates based on the ingredients I use. Your tart might vary depending on your exact butter brand or how much vanilla paste you go wild with (no judgment—I’ve been there!). Here’s the general breakdown per slice if you cut the tart into 8 reasonable portions (or, let’s be honest, 6 generous ones when no one’s looking):

• Calories: ~280 – Mostly from that glorious butter and eggs. Worth every bite!
• Sugar: 20g – Mostly natural from the rhubarb and milk. The custard sugar is minimal—I promise!
• Fat: 15g – Hello, butter and egg yolks—this is where the magic happens.
• Protein: 5g – Eggs and milk doing the heavy lifting here.
• Fiber: 2g – Thank you, rhubarb skins and almond flour!
• Carbs: 30g – Mostly from the flour and fruit. Not bad for a dessert this indulgent!

Important note: These values can change if you swap ingredients (like using coconut milk instead of dairy) or adjust sugar amounts. I use a nutrition calculator, but your favorite brand of butter or milk might have slightly different numbers. The main thing? Enjoy every delicious bite—life’s too short to stress over dessert math!

And hey—if you’re watching specific dietary needs, feel free to play with the recipe. I’ve had success with gluten-free flour blends for the crust, and coconut sugar works in place of granulated (though it’ll darken the custard slightly). Baking should be joyful, not stressful!

Frequently Asked Questions

Over the years, I've gotten so many questions about this tart—some from panicked bakers mid-recipe (we've all been there!). Here are the answers to the most common head-scratchers, plus a few I wish I'd known when I first started making this dessert:

Can I use frozen rhubarb instead of fresh?

Absolutely! Just thaw it completely first—I leave mine in a colander overnight in the fridge. Then pat it very dry with paper towels (frozen rhubarb holds more water). You might need to reduce the poaching time by 2-3 minutes since it's already partially broken down. The texture will be slightly softer than fresh, but the flavor is still fantastic!

How do I prevent a soggy crust?

Two tricks saved my crust from sogginess: First, make sure your baked crust is completely cool before adding custard (I wait 15 minutes). Second, drain that rhubarb really well—I let mine sit in the colander for at least 5 minutes, pressing gently with a spoon. Bonus tip: Brushing the cooled crust with a thin layer of melted white chocolate creates a moisture barrier (sneaky pastry chef move!).

My custard is lumpy—can I fix it?

Don't panic! If you catch lumps while cooking, immediately take it off heat and whisk vigorously—most will disappear. For stubborn lumps, pour the custard through a fine mesh strainer (this saved my dessert disaster last Easter!). If it's already cooled, an immersion blender works miracles—just pulse gently to avoid incorporating air.

Can I make this tart ahead of time?

You bet! The crust can be baked 1 day ahead—just wrap it tightly at room temp. The whole tart keeps beautifully for up to 8 hours assembled in the fridge (any longer and the crust might soften). My go-to plan: Bake crust in the morning, make filling afternoon, assemble before dinner. The flavors actually improve as they mingle!

Why did my rhubarb turn brownish?

Ah, the heartbreak of dull rhubarb! This happens when it's overcooked or the acid balance is off. Next time, add the lemon juice right at the start (it preserves color), and don't let the rhubarb boil—a gentle simmer keeps it vibrantly pink. If it's already happened, a light drizzle of the reserved pink poaching liquid right before serving adds back that gorgeous color.

Pro tip: Still stuck? Snap a pic and DM me on Instagram—I love troubleshooting baking emergencies in real time! Nothing makes me happier than saving someone's dessert.

Share Your Thoughts

Now here's the best part—I want to hear how your quick rhubarb custard tart turned out! Did you add any fun twists? Did your family gobble it up before dessert was officially served (mine always does)? Drop a comment below—I read every single one and love swapping baking stories.

If you snapped a photo (especially of any creative variations), please share it on Instagram and tag me! There's nothing more exciting than seeing how this tart takes on new life in different kitchens. Did you nail the custard on your first try? Struggle with the rhubarb poaching? I want to celebrate your wins and help troubleshoot any mishaps.

This recipe has become such a beloved tradition in my home—and now I'm passing it to you with all the little tips and tricks I've learned along the way. Your feedback helps me keep improving and creating more recipes you'll love. So don't be shy—tell me everything! Did this tart become your new spring favorite? Would you change anything next time? Your thoughts mean the world to this slightly chaotic but always enthusiastic home cook.

PS: If you loved this recipe as much as I do, consider rating it below—those little stars make my day brighter than a perfectly pink rhubarb stalk!

Print