Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Rhubarb Tart with Custard Topping

I use tart pans with removable bottoms instead of pie plates often for the ease of serving. A tart pan is perfect for tart or rich fillings when the flavour of your filling goes a long way. Rhubarb, lemon and rich chocolate are perfect for tarts. Tart pans are also easier to edge the pastry. All you do is press it over the edge and allow the excess to fall off over the side. If you want to make this tart for a larger group. .. use all the crust dough to fill a large cookie sheet with edges and double the filling and topping. You could half the recipe for the crust but it is very handy to have crust ready in the freezer and it only takes an hour or so to thaw on the counter.

Crust (use half for the tart)
  • 2 1/2 cups flour
  • 1 cup butter
  • 1 teaspoon salt
  • 2 egg yolks
  • milk
  1. Put both the egg yolks in a 1 cup measuring cup . . give them a quick stir with a fork and then add enough milk to make 2/3 cup.
  2. In a food processor or large bowl, combine the flour and the salt.
  3. Add the cubed cold butter and pulse until large crumbs form or cut in butter with a pastry blender.
  4. Add the milk and egg mixture until combined.
  5. Use half the crust dough to roll out and line a 10 inch removable bottom tart pan.
  6. Wrap the remainder of the crust dough well in plastic wrap and seal in a heavy freezer bag and freeze for future use. . .unless you double the filling and topping recipe and bake it on a cookie sheet.


  • 3 cups of thinly sliced rhubarb
  • 3/4 cup white sugar
  • 1/4 cup minute tapioca


  • 1 cup sour cream
  • 1/4 cup white sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla
  1. Preheat oven to 375 F.
  2. Combine the rhubarb, sugar and tapioca and arrange evenly over the crust.
  3. Cover lightly with some foil.
  4. Bake for 35 - 40 minutes or until the tapioca is nearly clear.
  5. While the filling is baking stir together the topping ingredients.
  6. Pour over the baked rhubarb filling and bake an additional 15 minutes or until set.
  7. Serve with a scoop of vanilla ice cream.
  8. If there are leftovers. . cover with a bit of plastic wrap and refrigerate.


  1. I have our whole family coming for Mother's Day and would like to double this but how do I bake it using a cookie sheet?
    Thank you.

  2. i chuckled at "If there are leftovers. . cover with a bit of plastic wrap and refrigerate."
    i don't think that would be a very tasty addition to "hospitality soup".
    but certainly after. smile.

    i love anything rhubarb!!!

  3. Looks wonderful....and it was wonderful, we were the guests around your table when you served this. I will be marking this one as 'keeper'. Kathy

  4. I love anything rhubarb..I echo that comment. Are there ever too many rhubarb recipes?? I think not..I shall enjoy this one as well..the custard topping on the rhubarb tart..delicious:)

  5. I have finally acquired a taste for rhubarb... and if it would have come with a custard sauce it would have been sooner. I will be making my first tart soon, now that I also got a tart pan. See . . . I'm, still learning.

  6. I just made Strawberry Rhubarb pie today! This sounds yummy1


  7. This looks wonderful Lovella!

  8. Rhubarb tart...and can you go wrong? It looks delicious.

  9. This looks like the kind of creamy rhubarb tart I like. The rhubarb is slow this year, but it's good.

  10. This looks really good. I'm always looking for decent rhubarb recipes and this one is a must-try! And congratulations on getting close to 1 million visitors!!

  11. I made this last night and it was amazing. We were going to eat only piece - well that resolution did not last long. Took some to a few girl friends of mine today and they liked it as well. This will be a repeat at our house. Thanks

  12. After tiring of rhubarb crisp, my husband "googled" rhubarb pie and that's how he found "Mennonite Girls can Cook" What a great find, I made the tart that evening and wow! it's become our favorite. What a great blog you ladies have made.

    Joanne from Meaford, On ~ another Mennonite girl who loves to cook!

  13. I always get so happy and sad when I see rhubarb. I love it but it never lasts long. I am currently stocking up and freezing it for late. This crisp looks delicious!

  14. Thanks for posting this recipe. I love all things rhubarb and will give this a try.

  15. I made this for dessert tonight. OMG, wonderful recipe! Thanks so much.

    Click here for Glendale Movers


Note: Only a member of this blog may post a comment.