Rhubarb custard tart with crumble topping

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I love rhubarb. And when it's in season, I always end up using quite a lot of it. You can find a few testimonies to this from last year here (rhubarb marmelade, lemon zest and cinnamon soufflé) and here (marmelade on top of home-made bread or toast is one of my favourite things to have for breakfast). Today I was in the mood for a tart and as only recently I briefly saw a rhubarb and custard tart prepared in a cooking show on tv, I thought I'd have a go at re-creating it. Although the pictures do not do it justice, it was really delicious. The pastry was nice and crispy, the rhubarb zingy, the custard silky and the crumble topping crunchy, making it a very interesting mix of textures.

Rhubart and custard tart with crumble topping

Ingredients: (for one large tart)

For the sweet pastry dough:

• 250 g flour
• 100 g butter
• 100 g powdered sugar
• 1 pinch salt
• 1 egg
• vanilla extract

For the rhubarb filling:

• 4 or 5 sticks rhubarb, cut into 2 cm lengths
• 3-4 tbsp sugar
• 4 tbsp water

For the custard:

• 150 ml cream
• 150 ml whole milk
• 3 eggs
• 75 g sugar

For the crumble topping:

• 75g butter
• 150g flour
• 75g sugar

Rhubart and custard tart with crumble topping

Preparation:

Prepare the sweet pastry. Work together the sugar and soft butter. Add the egg, the vanilla extract and incorporate. Add the flour and salt. Mix with hands to get a compact dough. Shape in a ball, cover with cling film and refrigerate for about an hour.

Preheat the oven to 180°C.

Place the rolled-out pastry into a tart case and press the pastry into the sides. Place into the fridge to chill for 30 minutes. Using a fork, prick holes in the bottom of the tart. Then, line the pastry case with baking parchment, fill with rice or baking beans and place onto a baking sheet. Bake blind for 15 minutes, then remove the rice or baking beans and baking parchment and return the tart case to the oven. Bake for a further 15-15 minutes, or until golden-brown and cooked.

Meanwhile, place the rhubarb onto a baking tray and cover with the sugar and water. Transfer to the oven and cook for about 15 minutes or until the rhubarb is tender. Get rid of the excess liquid, then mix rapidly.

Make the custard. Place the cream and milk into a pan and bring to the boil. Place the eggs and sugar into a bowl and whisk to combine. Pour the hot milk and cream mixture over the eggs mixture and whisk well to combine. Return the custard to the pan over a low to medium heat and bring to a gentle simmer, stirring constantly, until the custard has thickened.

Prepare the crumble topping. Place the butter and flour into a bowl and rub together with your fingers to form a breadcrumb-like mixture. Add the sugar and mix to combine. Pour the crumble mixture onto a baking tray and bake for 15 minutes or until golden-brown. Remove from the oven and stir the crumble topping to break it up into pieces.

Assemble the tart. Spread the rhubarb into the tart case. Pour the custard over the top, then transfer to the oven and bake for 15 minutes, or until the custard has just set.

Remove from the oven and sprinkle the custard with the crumble topping.

You may of course serve this tart without the crumble topping – it'll be just as good but the crumble does bring an interesting texture...

Rhubart and custard tart with no crumble topping