Description
A flaky crust surrounds a tangy rhubarb filling paired with creamy velvety custard, embodying spring’s best flavors in a single, shareable slice.
Ingredients
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup cold unsalted butter
1/4 cup ice water
3 cups chopped rhubarb
1/2 cup sugar
2 tbsp flour
1/2 tsp lemon zest
2 large eggs
1/2 cup sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1 1/2 cups milk
1/4 tsp salt (optional, for custard balance)
Instructions
Preheat oven to 375°F (190°C)
Whisk flour and salt for crust
Cut cold butter into flour until crumbly
Gradually add ice water to form dough
Roll dough into 9-inch shell, trim edges, and chill 30 minutes
Mix rhubarb, 1/2 cup sugar, 2 tbsp flour, and lemon zest in bowl
In separate bowl, whisk eggs with 1/2 cup sugar and 2 tbsp flour
Add vanilla and milk, stirring until smooth
Fold in rhubarb mixture to custard base
Pour into chilled crust
Bake 45–50 minutes until custard sets and rhubarb tenderizes
Notes
Use whole wheat flour for nutty crust
Brown sugar enhances rhubarb’s sweetness
Chill crust up to 30 minutes ahead
Replace milk with plant-based alternative for vegan version
- Prep Time: 35
- Cook Time: 45
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American