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Rhubarb Buttermilk Tart

By Caroline Cummins, from the Culinate Kitchen collection

Serves	6 to 8
Yield	1 tart

Introduction

I’m a big fan of fruit-and-custard tarts. You roll out a single pie or tart crust, arrange the fruit on top, and pour over the custard. Bake, then enjoy. It’s simple, pretty, and delicious.

This recipe is an adaptation of Rhubarb Custard Pie, from the book Bubby’s Homemade Pies.

Ingredients

	1	single pie crust (such as Flaky Pie Crust), chilled, rolled out, and placed in a buttered 10- to 11-inch tart pan
	1½	lb. rhubarb (4 to 6 large stalks), cut into ¼-inch slices
	1	cup sugar
	¼	cup unbleached all-purpose flour
	½	tsp. ground nutmeg
	¼	tsp. ground ginger
	3	eggs
	⅓	cup buttermilk

Steps

Preheat the oven to 375 degrees.
Scatter the cut rhubarb evenly across the prepared tart crust.
In a medium bowl, whisk together the sugar, flour, and spices, then whisk in the eggs and buttermilk.
Pour the custard mixture over the scattered rhubarb and jiggle the tart pan slightly so the custard fills out the pan.
Bake the tart for 45 minutes, or until the custard is lightly browned and set. Serve warm or cool.

This content is from the Culinate Kitchen collection.

Rhubarb Custard Pie

Custard Tart

Mastering the Art of French Cooking, Vol. 1

Tarte Normande aux Pommes (Custard Apple Tart)

Aunt Lela’s Buttermilk Pie

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I recommend this recipe

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