Rhubarb-Orange Custard Tart

Rhubarb-Orange Custard Tart

A spring favorite at our house.

Prep Time

25

Minutes

Total Time

1:05

Hr:Mins

Makes

8

Servings

1/2
pkg Pillsbury pie crust (1 round)
4
cups rhubarb, coarsely chopped
3
large eggs
2
tablespoon orange juice
1
cup sugar
1/4
cup flour
1/2
teaspoon cinnamon
  1. Place pie crust in 9 inch tart pan; fit snuggly against bottom and sides of pan; trim excess.
  2. Whisk eggs in medium bowl. Add orange juice, sugar, flour and cinnamon. Blend well.
  3. Place rhubarb into crust in pan; pour egg mixture over rhubarb.
  4. Bake at 375 35-40 minutes or until center is set. Cool at least 4 hours. Serve with orange whipped cream, if desired. Orange whipped Cream: whip 1 cup heavy whipping cream with 1/2 teaspoon orange zest and 1 tablespoon sugar until stiff peaks form.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Place pan on foil lined baking sheet just in case it bubbles over.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.