A deliciously tangy and creamy rhubarb custard tart that is perfect for springtime gatherings.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, combine the granulated sugar, salt, and all-purpose flour for the filling.
Mix thoroughly to avoid lumps in the custard.
Whisk in the large eggs until the mixture is smooth.
Whisk vigorously to incorporate air for a lighter custard.
Add the chopped fresh rhubarb to the mixture and stir to combine.
Ensure the rhubarb is evenly coated with the custard mixture.
Pour the filling into the unbaked pie crust placed in a pie dish.
Place the pie dish on a baking sheet to catch any spills.
For the topping, mix the granulated sugar and all-purpose flour in a small bowl.
Use a fork to evenly distribute the ingredients.
Cut in the unsalted butter using a fork until the mixture becomes crumbly.
Chill the butter beforehand for a better crumbly texture.
Sprinkle the topping mixture evenly over the rhubarb filling.
Distribute the topping evenly for consistent baking.
Bake the tart in the preheated oven for 1 hour.
Check the tart halfway through to ensure even baking.
Allow the tart to cool before serving.
Cooling helps the custard set properly.
