Rhubarb and custard go together like cheese and pickle, or Fanny and Johnnie: whether it’s served up in steaming, stodgy spoonfuls in the school dinner hall or elegant tartlets in the royal kitchens, it’s a classic double act. Simultaneously tart and tangy and rich and sweet, to say nothing of the delicious contrast between the juicy crunch of the stems and the wobbly, creamy custard, or the striking pairing of vivid pink and yolk yellow. Basically, it’s a pleasure that works on every level.
This tart’s sunny good looks make it an excellent choice of dessert for Easter or other celebrations this weekend, which is also pretty much your last chance to enjoy Yorkshire forced rhubarb before it disappears for the year later this month. Miss it, and you’ll have to content yourself with a bag of rhubarb and custard boiled sweets instead. Which isn’t the worst fate, admittedly.
