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Marmalade-Glazed Rhubarb Custard Tart
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1 1/3 cups all-purpose flour

1 tablespoon sugar

1/8 teaspoon ground nutmeg

1/2 cup Land O Lakes® Butter

3 to 4 tablespoons cold water


1 cup sugar

1/4 cup all-purpose flour

2 large Land O Lakes® Eggs, slightly beaten

1/2 teaspoon ground nutmeg

3 1/2 cups fresh rhubarb,   sliced 1/2-inch


1/4 cup orange marmalade

1 tablespoon water


Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired

 *Substitute 1 (16-ounce) package frozen sliced rhubarb, thawed.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine 1 1/3 cups all-purpose flour, 1 tablespoon sugar and 1/8 teaspoon nutmeg in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened. Form pastry into ball.

  3. STEP 3

    Roll out dough on lightly floured surface into 14-inch circle. Fit dough into bottom and up sides of 10 to 12-inch tart pan; trim off excess dough. Prick all over with fork. Bake 12-17 minutes or until light golden brown.

  4. STEP 4

    Combine 1 cup sugar, 1/4 cup flour, eggs and 1/2 teaspoon nutmeg in bowl. Stir in rhubarb. Pour rhubarb mixture into baked pastry. Bake 35-40 minutes or until filling is set.

  5. STEP 5

    Place 1/4 cup orange marmalade and 1 tablespoon water in 1-quart saucepan. Cook over low heat, stirring occasionally, 3-4 minutes or until melted. Spread over baked tart.

  6. STEP 6

    Serve warm or cooled with sweetened whipped cream. Store refrigerated.

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