plate with 3 rhubarb & custard tarts

Enjoy these delicious tarts with this great idea for seasonal rhubarb.


If you are in the UK and you have previously planted rhubarb, you will likely have already seen it growing. I have already picked two lots of rhubarb… when I say lots, that’s over 50 stalks a time! Rhubarb is one of those things that just seems to get on with it whether you remember it or not! If you are thinking that your rhubarb is looking a bit thin, and you prefer chunkier stalks, here’s a tip for you! If you pick your rhubarb whilst the stalks are around 1cm thick, the rhubarb will have a much sweeter taste. Sweeter rhubarb means less sugar is needed when cooking – or indeed no sugar at all! Yes really!

Rhubarb by Eva Elijas on Pexels

The Rhubarb & Custard Tart Idea

Over the years I have tried many recipes with rhubarb, you can check out a few of these here. Usually, I make a crumble, either just rhubarb, or with another fruit. Rhubarb and apple always work really well, as do rhubarb and raspberry. This week I was trying new things, so rhubarb and blueberry crumble came first, then these delicious tarts. As with many of my recipes, this was not a planned recipe, more of a what can I do different with the leftover rhubarb! We always have custard with crumble (sometimes ice-cream and/or cream too) and I had left over pastry, so hey presto this idea was jumbled together, planned out and the recipe created!

Chopped rhubarb by Kulbir on Pexels

Rhubarb & Custard Tart Recipe

This recipe is quite simple and is more a process than a recipe. I have used ready made puff pastry, leftover custard (you could buy ready made or follow the instructions on the pack) and fresh rhubarb.

First cut the leaves off the rhubarb (these are great for making weedkiller)! wash the stalks, then cut into even sized pieces. Place the rhubarb in a roasting tin with a splash of water and roast for about 15 minutes on a medium heat.

I roasted my rhubarb with fresh orange slices and a cinnamon stick (before and after photos above), but you can roast it plain too. Add a sprinkle of sugar if you think you need to!

While the rhubarb is cooking, prepare your pastry. You can use any pastry – homemade or ready made. I have used puff pastry, but shortcrust or even filo would work too. Roll (or press) the pastry to your desired thickness, then cut larger than your cases and gently press in.

Add a couple of teaspoons of custard – filling them about 3/4 full as the custard will expand on cooking. Carefully place a few pieces of rhubarb on top of the custard and if you wish sprinkle with spice. I used nutmeg on these pastries, but cinnamon or mixed spice would also work well. When all your tarts are ready, bake for 20-25 minutes on Gas Mark 6 (400f / 200c) until the edges are golden and the custard is set.

Tart cases prepped ready to bake, then after baking.

What do I need?

I have created this recipe to be easy to copy! You can make this with all your ingredients pre prepared so you just need to assemble, or you can create everything from scratch. Your tarts, your method.

I have selected a few products to share with you that would be useful for this recipe. I receive a small commission if you click and purchase through these Amazon links (this is at no additional cost to you)!


You can serve these tarts just as they are or add some cream or even ice-cream. We ate these cold, but they would also be great slightly warmed.

forkful of rhubarb and custard tart
Rhubarb & Custard Tart


These will keep for a few days in the fridge, and the pastry should stay crisp. These could be frozen but the texture will change slightly when defrosted. If freezing, wrap individually and label and allow to defrost in the fridge.


I hope you make some of these delicious rhubarb & custard tarts. I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of these! Please share and tag me @LifeDietHealth or using #LifeDietHealth on InstagramPinterest,  Facebook or Twitter.

Leave me a comment below… I love to chat!

I hope to speak with you soon

Laurena x

plate with 3 rhubarb & custard tarts
Delicious rhubarb & custard tarts


  • tulips79 5th May 2022 at 17:08

    Hi Laurena, welcome to rhubarb season lol- hope you haven’t had enough of it already! I’ve been eating rhubarb crumble for breakfast recently- highly recommend 😄Otherwise I like using it in my hot cereals or in a cobbler (been using the Pioneer Woman cobbler recipe for years). I also like using rhubarb compote in yoghurt after getting the idea from a Kerrygold yoghurt☺️

    • Laurena@LifeDietHealth 5th May 2022 at 17:14

      Ohhh… I’ve been eating the crumble for breakfast too! Haha, that’s always been a thing, it’s just fruit and oats really! Yes, rhubarb goes in porridge too and definitely with yogurt (usually layered with oats or granola too). My Nanny used to make cobbler, Mum too… I should add that to my list! Kerrygold yogurt… all I can remember is the Gold butter with a shiny royal blue lid and a cross on the front. Oh, did I ask you before about the frozen cartons of orange juice concentrate… ?

      • tulips79 5th May 2022 at 17:26

        No, I don’t recall anything about the frozen orange cartons haha

        • Laurena@LifeDietHealth 5th May 2022 at 17:36

          Haha, there were 2 types we used to have… years (& years) ago! Both were frozen blocks which you tipped into a jug of water, then stirred, and stirred, and stirred. The result, fresh orange juice with bits in! One was a white plastic tube (think of half a mastik gun tube), ith green writing and a picture of an orange, the other a black cardboard carton (think microchips) also with an orange on. I think everyone thinks I imagined them as nobody has ever heard of them and there are no photos anywhere!

          • tulips79 5th May 2022 at 17:50

            Oh I see… I assume those were for commercial use for those in catering/hospitality ☺️ This retro orange juice talk has made me think of the carton with the sunny face on from the 80s- possibly from the milkman (think we stopped using that service in the very early 90s!)
            By the way, your description of the Kerrygold logo made me think of St Ivel Gold margarine haha, whatever happened to that? My godparents used it back in the day, I just remember it never fully melting on toast lol

          • Laurena@LifeDietHealth 5th May 2022 at 18:02

            Hmmm… the original Sunny Delight? Or the thin single serving packs of orange/apple juice in orange/green cartons with a smiley face? Apparently they are now a milk ‘person’ and we still have a delivery 3x a week! Going to check out Pinterest and see what I can find!

          • tulips79 5th May 2022 at 18:14

            Definitely nothing to do with Sunny Delight…maybe I’m imagining it lol but I’m thinking of a small white carton with a sun in the middle wearing sunglasses😎

          • Laurena@LifeDietHealth 5th May 2022 at 18:15

            You’ve got me humming the retro Vitalite song now!

          • tulips79 5th May 2022 at 18:54

            Haha, of course😄

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