The sweet and tart combination of rhubarb and custard is a delightful dance of flavours that evokes cherished memories of Sunday dinners or the tang of boiled sweet. 

Discover the ease and joy of creating this classic duo in your own kitchen with our six varied recipes. No matter how skilled you are in a kitchen, there’s a rhubarb and custard creation waiting to thrill your taste buds.

RecipeEstimated Time
Classic Rhubarb and Custard Tart1 hour 15 minutes
Rhubarb and Custard Eton Mess1 hour 30 minutes (incl. chilling)
Rhubarb Custard Ice Cream5 hours (incl. freezing)
Baked Rhubarb and Custard Donuts2 hours 30 minutes
Rhubarb and Custard Popsicles4 hours 30 minutes (incl. freezing)
Rhubarb and Custard Crumble1 hour

1. Classic Rhubarb and Custard Tart

A timeless classic that never fails to please. Learn the simple steps to create a smooth custard and tender rhubarb filling encased in a buttery pastry.

Ingredients

IngredientQuantity
Rhubarb400g, chopped
Custard powder2 tablespoons
Sugar150g
Butter150g, cold, cubed
Plain flour250g
Water2-3 tablespoons
Eggs2
Vanilla extract1 teaspoon

Instructions

  • Begin by preparing the pastry. In a large bowl, combine the flour and butter, rubbing them together until the mixture resembles breadcrumbs.
  • Slowly add water, a tablespoon at a time, and mix until a dough forms. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  • Preheat your oven to 180°C. Roll out the dough on a lightly floured surface and line a tart tin with it. Trim any excess dough and prick the base with a fork.
  • For the filling, mix the custard powder with a bit of water to form a paste. In a separate pan, simmer the rhubarb with sugar until tender.
  • In a mixing bowl, whisk the eggs, custard paste, and vanilla extract together. Stir in the cooked rhubarb.
  • Pour the mixture into the tart shell and bake for 25-30 minutes until the custard is set and the top is lightly golden.
  • Allow to cool before serving. Enjoy your classic rhubarb and custard tart with a dollop of whipped cream or a scoop of vanilla ice cream.

2. Rhubarb and Custard Eton Mess

A whimsical twist on the traditional Eton Mess, where the bold rhubarb compote meets the delicate custard amidst a tumble of meringue and fresh cream.

Ingredients

IngredientQuantity
Rhubarb300g, chopped
Sugar100g
Ready-made meringue nests4
Custard200ml
Whipping cream200ml

Instructions

  • Begin by making the rhubarb compote. Place the rhubarb and sugar in a saucepan over medium heat, stirring occasionally until the rhubarb is tender and a thick compote forms. Allow to cool.
  • In a large mixing bowl, lightly whisk the custard to loosen it.
  • In a separate bowl, whip the cream until soft peaks form.
  • Crush the meringue nests and fold them into the custard, followed by the whipped cream.
  • Swirl through the rhubarb compote, creating a marbled effect.
  • Spoon the mixture into serving glasses and chill in the fridge for at least an hour before serving.
  • Garnish with additional meringue and a drizzle of rhubarb compote if desired. Your whimsical Rhubarb and Custard Eton Mess is ready to be devoured!

3. Rhubarb Custard Ice Cream

Indulge in the creamy delight of homemade ice cream infused with a tangy rhubarb swirl and velvety custard base. A refreshing treat for warm days.

Ingredients

IngredientQuantity
Rhubarb350g, chopped
Sugar150g
Custard500ml
Double cream200ml
Vanilla extract1 teaspoon

Instructions

  • Begin by making the rhubarb compote. In a saucepan, combine the rhubarb and half the sugar, simmering until the rhubarb becomes tender and slightly caramelised. Allow to cool.
  • In a separate mixing bowl, combine the custard, double cream, vanilla extract, and the remaining sugar. Mix well until all the sugar is dissolved.
  • Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
  • Transfer half of the ice cream mixture to a lidded container, then spoon half of the rhubarb compote on top. Repeat with the remaining ice cream and rhubarb compote.
  • Use a skewer or a knife to swirl the rhubarb compote through the ice cream, creating a marbled effect.
  • Cover and freeze for at least 4 hours, or until firm. Scoop and enjoy your homemade Rhubarb Custard Ice Cream on a sunny afternoon!

4. Baked Rhubarb and Custard Donuts

Discover the joy of soft, baked donuts filled with a luscious rhubarb and custard centre. A sweet surprise that’s bound to be a family favourite.

Ingredients

IngredientQuantity
Rhubarb200g, chopped
Sugar100g
Butter75g, melted
Milk200ml
Active dry yeast1 teaspoon
Plain flour350g
Custard150ml
Icing sugarFor dusting

Instructions

  • Start by making a rhubarb compote. In a saucepan, cook the rhubarb and sugar over medium heat until the rhubarb is tender. Set aside to cool.
  • Warm the milk in a microwave or on the stovetop until it’s lukewarm. Stir in the yeast and set aside for 5-10 minutes, or until frothy.
  • In a large mixing bowl, combine the flour and melted butter. Gradually add the milk and yeast mixture, stirring continuously to form a dough.
  • Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic.
  • Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until doubled in size.
  • Preheat your oven to 180°C. On a lightly floured surface, roll out the dough to about 1.5cm thickness. Using a donut cutter or two round cutters, cut out donuts and place them on a baking sheet.
  • Bake for 10-12 minutes, or until lightly golden.
  • Once the donuts have cooled, fill a piping bag fitted with a narrow nozzle with custard. Inject a small amount of custard and a spoonful of rhubarb compote into the centre of each donut.
  • Dust with icing sugar and enjoy your homemade Baked Rhubarb and Custard Donuts!

5. Rhubarb and Custard Popsicles

The perfect blend of tart rhubarb and sweet custard frozen into delightful popsicles. Your ticket to a quick, refreshing escape on balmy afternoons.

Ingredients

IngredientQuantity
Rhubarb300g, chopped
Sugar100g
Custard400ml
Vanilla extract1 teaspoon

Instructions

  • Start by making a rhubarb compote. Place the rhubarb and sugar in a saucepan over medium heat, stirring occasionally until the rhubarb is tender and a thick compote forms. Allow to cool.
  • In a mixing bowl, combine the custard and vanilla extract, stirring well to combine.
  • Spoon a little of the rhubarb compote into the base of each popsicle mould, followed by a layer of custard. Continue layering until all the mixture is used up, finishing with a layer of custard.
  • Insert popsicle sticks and freeze for at least 4 hours, or until firm.
  • To serve, briefly run the moulds under warm water to release the popsicles. Enjoy your Rhubarb and Custard Popsicles under the summer sun!

6. Rhubarb and Custard Crumble

The comforting embrace of a warm rhubarb and custard crumble. A dessert that brings home the rustic charm of traditional British puddings.

Ingredients

IngredientQuantity
Rhubarb400g, chopped
Sugar150g
Butter100g, cold, cubed
Plain flour200g
Rolled oats50g
CustardTo serve

Instructions

  • Preheat your oven to 180°C.
  • In a mixing bowl, combine the flour, rolled oats, and butter. Rub the butter into the flour and oats until the mixture resembles coarse breadcrumbs.
  • In a separate bowl, toss the rhubarb with half the sugar. Transfer the rhubarb to a baking dish and sprinkle the crumble mixture on top. Sprinkle the remaining sugar over the crumble.
  • Bake for 30-35 minutes, or until the crumble is golden and the rhubarb is tender.
  • Serve warm with a generous pour of custard. Your traditional Rhubarb and Custard Crumble is now ready to bring comfort to your table!

Conclusion

Venturing into the delightful world of rhubarb and custard is not only a journey of nostalgic flavours but also an exploration of culinary creativity. 

With these six recipes, the sublime pairing of rhubarb and custard is now at your fingertips, ready to grace your home dining experience. 

Each recipe offers a new perspective on this beloved duo, whether it’s a chilled popsicle on a sunny day or a warm crumble on a cosy evening.

By Mat Stuckey

Ex professional chef with a passion for cooking and unique flavours.

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