Strawberries For Supper

Real recipes for the home cook

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
  • Contact Me
    • Privacy Policy
  • Local Food – Waterloo Region
  • Recipe Index

Rhubarb Custard Tart with Buckwheat and Nut Crust (Gluten Free)

June 25, 2013 By: Christina9 Comments

Jump to Recipe - Print Recipe

 

Rhubarb Custard Tart with a Gluten Free Nut Crust

Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust you press into the tart plate. Gluten Free!

Five Reasons Why My Husband Cannot Plan for Dinner Guests On His Own

  1. He does not confirm with the person cooking the meal that guests will be coming until the night before.
  2. He does not confirm what time people will be arriving.
  3. He does not ask if their are any food sensitivity issues.
  4. On the day of the dinner he still isn’t sure how many people are coming to dinner.
  5. He forgets to serve the dessert when he is left to entertain his guest on his own.

Who doesn’t love it when your husband reminds you at 9pm about dinner guests coming over the next day when he never actually confirmed were coming over? It is even better when you don’t know how many people are coming. It is just stellar when you don’t know when or if they are coming after changing around the whole day to accomodate said mystery guest. My favourite part of the whole dinner was that my dear husband forgot to offer the dessert to his guest because I was upstairs working on my resume. They were too busy discussing their infatuation with their motocycles. So, yeah. I was not thrilled.

What I was thrilled with was how well this tart turned out. It takes a while to bake but putting it together is so easy. The crust is ground nuts, buckwheat flour, sugar and butter. I used pecans and hazelnuts but you could substitute walnuts or almonds if that is your preference. As long as you grind the nuts finely, it will work. If you don’t have a food processor then I recommend using pre-ground almonds. The food processor does all the work (thank you again, KitchenAid) and there is no rolling. You just press the crust right into the pie or tart plate with your fingers.

This is quite a rich tart because of the nut crust combined with the decadent filling of mostly egg yolks and cream. If you feel the need to cut back on the fat, which I strongly discourage you to do, then you can swap out some of the cream for milk or half and half.

Feel free to share ways your other half, friend, family member etc. buggered up the planning of a dinner party so that my dear husband knows that he is not alone.

Rhubarb Custard Tart with Buckwheat and Nut Crust (Gluten Free)

Christina Austin
Creamy rhubarb custard tart with a buckwheat, pecan and hazelnut crust you press into the tart plate. Gluten Free!
Print Recipe
Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Servings 8

Ingredients
  

Crust

  • 1/2 cup pecan halves
  • 1/2 cup hazelnuts
  • 1/2 cup buckwheat flour
  • 1/2 cup butter
  • 1/4 cup sugar

Rhubarb and Custard Filling

  • 2 egg yolks
  • 1 whole egg
  • 2 tbsp corn starch
  • 1/3 cup honey
  • 1/3 cup sugar
  • 1 cup cream
  • 1 tsp vanilla
  • 2 1/2 cups chopped rhubarb

Instructions
 

Crust

  • Preheat the oven to 350 degrees F.
  • Finely grind nuts with a food processor.
  • Add flour and sugar and pulse food processor again to combine the ingredients.
  • Cube the butter and add it to the nut mixture in the food processor.
  • Pulse the food processor until you have a mixture that resembles cookie dough and the butter is fully mixed in with the nuts and flour.
  • Empty the dough into a 10" tart plate or a regular deep dish pie plate. Press the dough with your fingers into the tart plate. This will take a few minutes to get it even over the bottom of the tart plate and up the sides.
  • Once the crust is pressed into the plate, set it aside while you make the filling.

Rhubarb and Custard Filling

  • Wash and chop the rhubarb into about a 1/4" thick pieces. Spread the chopped rhubarb in the tart plate.
  • Whisk the whole egg and egg yolks with the corn starch until the corn starch is well mixed.
  • Whisk in the honey, sugar, vanilla and cream.
  • Pour custard over the rhubarb and put the tart in the oven.
  • Bake for 50 minutes or until the custard set and doesn't move when you jiggle the tart dish.
  • If it is runny in the centre, put it back in the oven for 3-4 minutes at a time and check it often. It will set quickly.
  • Let the tart cool for at least an hour before slicing.

 

Creamy Pasta with Kale, Mushrooms & Pancetta
Rhubarb Lemon Grass Compote

Comments

  1. Courtney @ Neighborfood says

    June 26, 2013 at 9:51 am

    Ha! I’m so with you. Our main issue is a completely different definition of the word “clean.” I still remember one time when my husband’s responsibility pre-dinner party was to clean the mud room. He came out and said he finished and I didn’t think about it again. Until about 30 minutes before the party when I walked in and realized all that happened was maybe some moving of boxes. Oy.

    Reply
    • Christina says

      June 26, 2013 at 10:08 am

      Oh no! At least it wasn’t the bathrooms that needed a scrubbing.

      Reply
  2. Heather says

    June 26, 2013 at 12:45 pm

    Luckily if hubby invites people over he cleans so I get at least a few hours notice … enough time to order pizza, lol.

    Reply
  3. Vanessa says

    June 27, 2013 at 2:04 pm

    I’m with Courtney on the “cleaning” issue. My boyfriend told me that he planned on cleaning the condo – when I gave him a couple of things to do, he seemed frustrated. When I asked him what he had meant by cleaning, the answer was: “I don’t know, laundry and a couple of the dishes”…*sigh*

    Reply
  4. Heather Lang says

    July 4, 2013 at 4:55 pm

    I plan dinner parties when DH goes away. It’s just better to have him completely out of the house 🙂

    Reply
    • Christina says

      July 4, 2013 at 4:57 pm

      I like the ‘leave me alone and let me get this done’ plan too 🙂

      Reply

Trackbacks

  1. » Southwest Turkey Burgers on a Portobello Mushroom ‘Bun’ Buffy & George says:
    July 24, 2013 at 12:05 am

    […] cheerleader when it comes to the recipes I create for this blog and our family. He loved the Rhubarb Custard Tart that I made a little while ago. He ate an obscene amount of the Butter Tarts I made on Canada Day, […]

    Reply
  2. Cinnamon Buns - Strawberries For Supper says:
    May 23, 2014 at 12:31 pm

    […] of whatever treat is tainted with a walnut or pecan. I like nuts as crusts for tarts, see my rhubarb custard tart as an example, or cookies where the nuts are ground so the texture of the cookie remains […]

    Reply
  3. Rhubarb and White Chocolate Custard Tart - Strawberries For Supper says:
    April 30, 2015 at 6:31 pm

    […] It is a beloved part of spring for many people. This recipe is a bit of a riff off of my other Rhubarb Custard Tart; as you can see I love rhubarb with […]

    Reply

Leave a ReplyCancel reply

Sign up so you don’t miss a post!

About me

I'm Christina and I love to create recipes using real food for home cooks. Check out my 'About' page to learn more about me.
my foodgawker gallery
© Copyright - Christina Austin and StrawberriesForSupper.com, 2011-2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Christina Austin and StrawberriesForSupper.com with appropriate and specific direction to the original content.

Copyright © 2025 · Modern Blogger Pro Theme By, Pretty Darn Cute Design