Description
A delightful dessert featuring a creamy rhubarb curd filling in a pre-baked tart shell.
Ingredients
Scale
- 1 ½ cups rhubarb, diced
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 pre-baked 9-inch tart shell
Instructions
- Place the diced rhubarb and ½ cup of sugar in a medium saucepan over medium heat. Cook until the rhubarb softens, about 10-15 minutes.
- Remove from heat and let cool for a few minutes.
- Transfer the cooled rhubarb mixture to a blender and blend until smooth. Strain through a fine-mesh sieve into a bowl.
- In a separate bowl, combine the remaining ½ cup of sugar, eggs, and egg yolk. Whisk until well blended.
- Gradually incorporate the rhubarb puree into the egg mixture, then add the softened butter, vanilla extract, and lemon juice. Stir until smooth.
- Return the mixture to the saucepan and cook over low heat, stirring continuously until thickened, about 10-15 minutes.
- Pour the thickened curd into the pre-baked tart shell and smooth the surface with a spatula.
- Allow to cool to room temperature, then refrigerate for at least 2 hours to set.
- Serve chilled, optionally topped with whipped cream or fresh berries.
Notes
- Ensure the rhubarb is fresh for the best flavor.
- For a sweeter tart, adjust the sugar according to taste.
- Can be served with whipped cream or fresh berries for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg