Name: Rhubarb and Custard Pudding Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 600 g fresh rhubarb; 150 g white caster sugar (superfine sugar); 70 ml water; drop pink food colouring ((optional)); 3 tbsp cornflour (cornstarch); 750 ml whole milk; 100 g white caster sugar (superfine sugar); 2 medium free range egg yolks; 1 medium free range egg; 1 tsp vanilla bean paste; 12 digestive biscuits (graham crackers)

You'll love this simple, delicious rhubarb and custard recipe, taking a classic flavour combination and serving it in elegant pudding bowls with a biscuit base.

Rhubarb and custard pudding in a glass dish topped with raspberries.

It's easy to prepare every element of this delicious dessert, especially with my quick and fail-safe method for perfect custard. In fact, my rhubarb and custard recipe takes just 30 minutes to prepare, ready for you to enjoy as a Friday night treat, or serve at a party or gathering.

To start, you'll pop rhubarb in a pan with sugar and a dash of water and simmer gently to give a lovely tangy compote. If your rhubarb is a bit green, you can add a tiny drop of pink food colouring to give it a more appealing colour, but it's totally optional.

While the compote cools, you'll make the custard by combining eggs, sugar, cornflour and vanilla into a thin paste. You'll them pour on hot milk, stir together and then put back in the pan and gently heat until you have a smooth, irresistible custard.

Rhubarb and custard pudding in a glass dish topped with raspberries with a spoonful on show.

Once your rhubarb compote and fresh custard have cooled, all that's left to do is sprinkle crushed digestive biscuits (graham crackers) into the bottom of each pudding bowl, spoon on the compote and then finish with the custard.

After that, the only thing left to do is pop them in the fridge to chill, ready for dinner.

Here's how to make my easy rhubarb and custard pudding.

Ingredients

For the rhubarb

600 g (21 oz) fresh rhubarb
150 g (¾ cup + 1 tbsp) white caster sugar (superfine sugar)
70 ml (5 tbsp) water
drop pink food colouring (optional)

For the custard

3 tbsp cornflour (cornstarch)
750 ml (3¼ cups) whole milk
100 g (½ cup) white caster sugar (superfine sugar)
2 medium free range egg yolks
1 medium free range egg
1 tsp vanilla bean paste

To assemble

12 (12 sheets) digestive biscuits (graham crackers)

Equipment

Instructions

Prepare the rhubarb

Cut the rhubarb into inch-long chunks and place in a pan with the water and sugar. You can add a tiny drop of pink food colouring if your rhubarb isn't very pink but it's totally optional.

chopped rhubarb in large saucepan topped with sugar.

Cook over a low-medium heat for approximately 15 minutes, stirring occasionally and gently until the rhubarb is broken down (you can add extra water if it looks too dry during cooking). Stir in the food colour, if using.

cooked rhubard like puree mix in a large saucepan.

Transfer to a bowl to cool.

Make the custard

Measure your sugar, eggs, cornflour and vanilla into a large bowl.

sugar, eggs, cornflour and headshes, nothing wrong eithhz

Stir with your silicone spatula, pressing any lumps out against the side of the bowl until you hav a smooth paste.

Heat the milk over a medium heat in a large pan until just beginning to simmer.

custard mix bubbling and frothing in a saucepan.

Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.

custard mix bubbling and frothing in a clear glass mixing bowl.

Wipe the pan to remove any milk solids on the bottom (they are likely to burn otherwise) and return the custard to the pan.

Stir gently over the heat, keeping the bottom of the pan moving to avoid it catching until it thickens to a pouring custard consistency (it will thicken further as it cools). Taste to make sure the cornflour has cooked out.

custard mix setting to look more solid and yellow in a large saucepan

Take off the heat, transfer back to your bowl, close cover (this means placing the film against the surface of the custard to prevent a skin from forming) and set aside to cool a little.

custard mix setting to look more solid and yellow in a large clear bowl.

Assemble the pudding

Crush the biscuits roughly and use them to line the bottom of each serving bowl.

crushed biscuit bases in 6 clear serving bowls on a purple background

Top with the rhubarb.

6 clear serving dishes topped with rhubarb puree mixture.

Now spoon on the custard.

6 clear serving dishes topped with custard mixture.

Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.

If you'd like to garnish just before serving, berries or a sprig of mint are the perfect choice.

What do you think of this delicious rhubarb and custard pudding? If you make it, I'd love to see your pics!

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4.8 from 6 votes

Rhubarb and Custard Pudding Recipe

You'll love this simple, delicious rhubarb and custard recipe, taking a classic flavour combination and serving it in elegant pudding bowls with a biscuit base.

Prep Time10 mins

Cook Time20 mins

Chilling time1 hr

Total Time30 mins

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 6 puddings

Author: Emily Leary