There’s something wonderfully nostalgic about a slice of Rubbarbstaart.

This classic Luxembourgish springtime tart is built on a buttery shortcrust base, filled with tart rhubarb and topped with a soft, eggy custard. It’s the kind of bake that’s been passed down through generations – simple, honest, and always a favourite when rhubarb season rolls around.

Ingredients and Instructions for the Recipe: 'Rhubarb Tart'