Gluten-Free Rhubarb Custard Tart
This gorgeous Gluten-Free Rhubarb Custard Tart layers tangy rhubarb over a silky vanilla custard filling in a buttery almond flour crust. Easy enough for weeknights, impressive enough for guests.
The Rhubarb Dessert You Didn't Know You Needed (But Now Can't Live Without)
If you have ever stared at a bunch of rosy rhubarb stalks and thought "what on earth do I actually make with rhubarb?" you are absolutely not alone. Most people default to a rhubarb and strawberry crumble and call it a day. And while there is nothing wrong with that, rhubarb is genuinely one of the most underrated dessert ingredients out there, and this Gluten-Free Rhubarb Custard Tart is proof.
Tangy, jewel-bright rhubarb pieces nestled into a cloud-soft vanilla custard, all sitting in a golden, buttery almond flour crust. It looks like something from a French patisserie window. It tastes even better. And the best part? It is genuinely one of the easier rhubarb desserts you will ever make.
Whether you are searching for a rhubarb slice to bring to a weekend gathering, looking for elegant rhubarb desserts for a dinner party, or simply want to use up the rhubarb going wild in your garden, this recipe has you covered.
Why This Recipe Works So Well
A lot of rhubarb custard tart recipes have a soggy bottom problem. The rhubarb releases juice as it bakes and waterlogged custard is nobody's idea of a good time. Here is how this recipe sidesteps that:
- Macerating the rhubarb first draws out the excess liquid before it ever hits the tart.
- Blind baking the crust creates a firm, sealed base that holds up beautifully.
- A cornstarch-reinforced custard sets with a clean, sliceable texture rather than something wobbly and fragile.
The almond flour crust is naturally gluten-free, with a slightly nutty, tender bite that pairs perfectly with the sharp rhubarb. It is also far more forgiving than traditional pastry, making this a genuinely easy rhubarb recipe even if pastry usually intimidates you.
Having a quality tart pan with a removable base really does make a difference here. It lets you release and present the tart beautifully without any fussing. The right tools take a good bake to a great one.
Choosing Your Rhubarb
For the best rhubarb custard squares and tarts, look for firm, deeply coloured stalks. The redder the rhubarb, the more vibrant your tart will look once baked. Pale green stalks taste identical but the visual payoff is less dramatic.
If you are using rhubarb from the garden or a farmers market, trim the leaves completely before using. Rhubarb leaves are toxic and should never be eaten.
Chef's Tip: If your rhubarb is very thick, halve the pieces lengthwise before cutting into segments. This helps them cook evenly and sit more neatly in the custard layer.
Fresh rhubarb is ideal, but frozen works perfectly well too. Just thaw, drain, and pat dry before you start.
Serving Suggestions
This rhubarb tart is stunning on its own, but a few simple accompaniments take it to the next level:
- A spoonful of lightly whipped cream is the classic companion.
- Vanilla bean ice cream turns it into a proper rhubarb dessert easy enough for a Tuesday night.
- A dusting of icing sugar just before serving adds a pretty, polished finish.
- For something a little more grown-up, a drizzle of rosewater-scented cream is genuinely lovely.
This recipe also makes excellent rhubarb custard squares if you bake it in a square tin rather than a round tart pan. Simply line a 20cm square baking dish with the crust, bake as directed, and cut into neat portions once fully set.
Ready to make the most beautiful rhubarb dessert recipe in your repertoire? Here is everything you need:
Gluten-Free Rhubarb Custard Tart
This gorgeous Gluten-Free Rhubarb Custard Tart layers tangy rhubarb over a silky vanilla custard filling in a buttery almond flour crust. Easy enough for weeknights, impressive enough for guests.
Ingredients
- 1 1/2 cups almond flour, blanched, finely ground
- 3 tbsp tapioca starch
- 2 tbsp powdered sugar, for the crust
- 4 tbsp unsalted butter, cold, cubed
- 1 large egg, for the crust, lightly beaten
- 4 rhubarb stalks, trimmed and sliced into 1-inch pieces, about 3 cups
- 1/2 cup granulated sugar, divided, half for rhubarb and half for custard
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 3 large eggs, for the custard, room temperature
- 1 tsp pure vanilla extract
- 1 tbsp cornstarch, helps the custard set cleanly
- 1/4 tsp salt
Instruction
Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable base.
Make the crust: In a medium bowl, combine the almond flour, tapioca starch, powdered sugar, and salt. Add the cold cubed butter and use your fingertips to rub it in until the mixture resembles coarse crumbs. Add the beaten egg and mix until a soft dough forms.
Press the dough evenly into the base and up the sides of the prepared tart pan. Prick the base all over with a fork. Freeze for 10 minutes, then blind bake for 12 to 14 minutes until lightly golden. Remove from the oven and set aside.
Meanwhile, toss the sliced rhubarb with 0.25 cup of the granulated sugar in a bowl and let it macerate for 10 minutes. Drain any excess liquid before using.
Make the custard: In a jug, whisk together the heavy cream, whole milk, 3 eggs, remaining 0.25 cup sugar, vanilla extract, and cornstarch until smooth and well combined.
Scatter the macerated rhubarb pieces evenly over the pre-baked crust. Carefully pour the custard filling over the rhubarb, filling it just to the top of the crust edges.
Bake for 30 to 35 minutes until the custard is just set with a very slight wobble in the center. It will firm up as it cools.
Allow the tart to cool completely in the pan at room temperature for at least 1 hour before slicing. For the cleanest slices, refrigerate for an additional 30 minutes before serving.
Equipment
- 9-inch tart pan with removable base
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Pastry brush
- Baking weights or dried beans
- Parchment paper
Notes
Storing and Making Ahead
One of the best things about this tart is how well it holds up in the refrigerator. Bake it the night before your event and it will be even better the next day once the custard has had time to fully firm up and the flavours have melded together.
Slices keep covered in the fridge for up to 3 days. The crust softens slightly over time, but the flavour is still wonderful. This is not a tart that freezes well because custard tends to weep on thawing, so plan to enjoy it fresh within a few days.
If you are a rhubarb lover, also consider trying a rhubarb no bake dessert like a simple rhubarb fool or a rhubarb and white chocolate mousse for days when you want something equally impressive without turning on the oven.
