Recipes · British · Pies
Rhubarb Tart
One serving has 325 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin K (25%), selenium (24%) and riboflavin (20%). Ready in 135 minutes.
- Preparation: 80 min
- Cooking: 55 min
- Makes: 1 serving (151 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 31 g Shortcrust pastry
- 62 g Rhubarb
- 19 g Caster sugar
- 19 g Eggs
- 19 g Double cream
- 0.6 g Vanilla extract
Method
- Makes one 23 cm tart, cut into 8 slices; the amounts are for one slice, so multiply every ingredient by 8 for the whole tart. Heat the oven to 190 °C (375 °F).
- Roll the pastry out to about 3 mm and line a 23 cm loose-bottomed tart tin, leaving the excess hanging over the rim. Prick the base, chill for 15 minutes, then line with baking paper and baking beans and bake for 15 minutes. Lift out the paper and beans and bake for 5 minutes more, until the base is dry and pale golden; trim the rim with a sharp knife.
- Meanwhile cut the rhubarb into 3 cm lengths, toss it with two-thirds of the sugar and leave it for 30 minutes, until a pink syrup gathers in the bowl.
- Turn the oven down to 180 °C (350 °F). Lift the rhubarb out of its syrup with a slotted spoon and spread it evenly in the pastry case; keep the syrup.
- Whisk the eggs with the cream, the rhubarb syrup, the rest of the sugar and the vanilla until smooth, and pour it over the rhubarb.
- Bake for 30-35 minutes, until the custard is set at the edges with a slight wobble in the centre and the rhubarb is tender when pierced with a knife.
- Leave to cool for at least 30 minutes before slicing, and serve warm or cold.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 325 kcal | 15% |
| Carbohydrates | 35.7 g | |
| Water | 89.9 mL | |
| Fiber | 2.2 g | 7% |
| Protein | 5.3 g | 11% |
| Tryptophan | 0.07 g | |
| Threonine | 0.18 g | |
| Isoleucine | 0.22 g | |
| Leucine | 0.37 g | |
| Lysine | 0.24 g | |
| Methionine | 0.12 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.27 g | |
| Histidine | 0.11 g | |
| Fat | 18.3 g | |
| Monounsaturated | 6.6 g | |
| Polyunsaturated | 3.2 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 3 g | |
| Saturated | 7.4 g | |
| Trans-Fats | 0.24 g | |
| Cholesterol | 92.2 mg | |
| Calcium | 79.5 mg | 8% |
| Copper | 0.06 mg | 7% |
| Iron | 1.3 mg | 7% |
| Magnesium | 14.8 mg | 5% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 76 mg | 11% |
| Potassium | 242 mg | 5% |
| Selenium | 13 µg | 24% |
| Sodium | 184 mg | |
| Zinc | 0.48 mg | 6% |
| Thiamin (vitamin B1) | 0.13 mg | 12% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 1.1 mg | 8% |
| Pantothenic acid (vitamin B5) | 0.49 mg | 10% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 36 µg | 9% |
| Cobalamin (vitamin B12) | 0.2 µg | 8% |
| Choline | 64.6 mg | 15% |
| Vitamin A | 112 µg | 16% |
| Vitamin C | 5.1 mg | 7% |
| Vitamin D (D2 + D3) | 27.6 IU | 5% |
| Vitamin E | 0.63 mg | 4% |
| Vitamin K | 22.9 µg | 25% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.