Vegan Rhubarb Custard Tart

Rhubarb an’ vanilla custard sure is one o’ my top-notch favorite taste pairings, y’all!

First thing y’get is a ripple of silky smooth, sweet vanilla custard, then comes a lively, tart burst of rhubarb.

I married these two in an out-of-this-world tart – a satiny sliceable custard crowned with rhubarb that’s as zesty in taste as it is vibrant in color.

It’s all kept together by the most delicate, crumbly pastry you ever did see. An’, don’t ya worry, it’s 100 percent vegan, no doubt!

Now here’s the best part – it’s ready in a jiffy! You can fix ‘er up the day before and just let it cool its heels in the icebox ’til dessert time rolls around.

This little beauty could also make for a mighty fine Valentine’s Day surprise – after all, ain’t nothin’ says love like bright pink!

If ya’ll try your hand at this recipe at home, be sure to tag your photo with #myvibrantkitchen on Instagram. I enjoy lookin’ at all y’all beautiful creations.

And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the newest recipes, vegan lifestyle hints and travel stories delivered right to your doorstep.

Vegan Rhubarb Custard Tart Recipe

Vegan Rhubarb Custard Tart


Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 1 pie


  • 150 g flour
  • ¼ tsp salt
  • 1 Tbsp sugar
  • 100 g margarine
  • 2-3 Tbsp ice water
  • 400 ml coconut milk
  • 100 ml soy milk (or plant based milk of choice)
  • 50 g sugar
  • Pinch of turmeric (optional for colour)
  • 30 g corn flour
  • 1 tsp vanilla extract
  • 300 g rhubarb
  • 15 g sugar


  1. For the tart crust add half of the flour, salt and sugar to a food processor and pulse a few times to combine.
  2. Cut the margarine in cubes and sprinkle them on top of the flour mixture. Blitz until everything starts to come together and forms a soft dough.
  3. Scrape down the dough from the sides of the food processor and add the remaining flour. Pulse 4 to 5 times until the mixture starts forming crumbles.
  4. Transfer the mixture into a mixing bowl, add 2 Tbsp of the ice water and use a wooden spoon to press the mixture into it self until it starts holding together. If it doesn’t hold together add 1 more Tbsp of ice water.
  5. Now use your hands to carefully knead the dough and form a ball. Don’t over do it, the less you knead it the flakier the pie crust.
  6. If you don’t own a food processor you can make the dough by hand ins a big mixing bowl combining the mixture with a fork and your fingers.
  7. Cover the bowl with a kitchen towel and place it in the fridge.
  8. Pre-heat the oven to 180˚C.
  9. Take the dough out of the fridge and roll it out on a floured work surface. Transfer the rolled out dough onto a greased tart dish and carefully push it down and work it up the sides. Line it with baking paper, fill it with dried pulses or baking beans and blind bake it for 15 minutes. Then remove the baking beans and pop the tart crust back into the oven for 5-10 minutes until fully baked. Set aside to cool.
  10. For the custard filling pour the coconut and soy milk in a sauce pan and add the sugar and turmeric.
  11. Add the corn flour to a glass or bowl and mix it with a few table spoons of the coconut soy milk mixture until it forms a thin paste.
  12. Bring the mixture in the sauce pan to a boil and slowly add the corn flour paste. Whisk vigorously to avoid it from burning or forming lumps.
  13. When the mixture has thickened to a thick custard consistency, turn down the heat and stir in the vanilla extract.
  14. Take the custard off the heat and pour it into the tart crust. Pop it in the fridge to set.
  15. Meanwhile cut the rhubarb stalks into 2 cm long pieces and place them in a sauce pan. Add the sugar and cook the rhubarb until soft and sticky.
  16. Spoon the cooked rhubarb on top of the custard layer and pop the pie back in the fridge for at least 2 hours.
  17. Enjoy!

If you enjoyed my dessert recipes, I have several others you might want to try.

For a mouth-watering, fruity delight, why not whip up some tasty treats using my Vegan Chocolate Raspberry Cake Pops recipe?

If you’re partial to truffles, then my Vegan Candied Almond Whipped Chocolate Truffles recipe would be perfect for your sweet cravings.

For something classic with a twist of peanut butter, give my Vegan Chocolate Peanut Butter Cupcakes recipe a try.

And if you’re looking for an absolute chocolate overload, look no further than my Vegan Brooklyn Chocolate Blackout Cake recipe.

There’s something for every dessert lover in my collection of vegan recipes!

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