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    Rhubarb and custard pudding recipe

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    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Silicone spatula
    • Saucepan
    • 6 Glass pudding bowls

    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.

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

    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!

    Print this recipe for rhubarb and custard

    Print Recipe
    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 minutes mins
    Cook Time20 minutes mins
    Chilling time1 hour hr
    Total Time30 minutes mins
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Vegetarian
    Servings: 6 puddings
    Author: Emily Leary

    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

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Kitchen knife
    • Chopping board
    • Large mixing bowl
    • Silicone spatula
    • Saucepan
    • 6 Glass pudding bowls

    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.
    • 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.
    • Transfer to a bowl to cool.

    Make the custard

    • Measure your sugar, eggs, cornflour and vanilla into a large bowl.
    • 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.
    • Pour the milk over the egg mixture, stirring with your silicone spatula to ensure it's all incorporated.
    • 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.
    • 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.

    Assemble the puddings

    • Crush the biscuits roughly and use them to line the bottom of each serving bowl.
    • Top with the rhubarb, then spoon on the custard.
    • Place in the fridge for at least an hour to firm up. If you want them fully set, you should chill them overnight.

    Video

    Nutrition

    Calories: 425kcal | Carbohydrates: 78g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 206mg | Potassium: 508mg | Fiber: 3g | Sugar: 58g | Vitamin A: 431IU | Vitamin C: 8mg | Calcium: 247mg | Iron: 2mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    Pin this rhubarb and custard recipe

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    Comments

      4.84 from 6 votes (3 ratings without comment)

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    1. Bonnie says

      August 14, 2017 at 10:43 pm

      5 stars
      Have made this twice now and we really enjoy it. To sweeten the rhubarb, I used a half cup/125 ml of strawberry orange jam I had previously made. Delicious. I look forward to making it in winter with frozen rhubarb. Thank you for a lovely recipe.

      Reply
    2. Mike Benayoun says

      April 05, 2015 at 5:20 pm

      5 stars
      That looks like a delicious recipe for me to get started with rhubarb which I rarely get to use ;-)

      Reply
    3. kellie@foodtoglow says

      April 03, 2015 at 8:24 pm

      I rarely make custard but my OH would love me forever if I did! Rhubarb and custard is such a British classic and this sounds spot on, Emily. Lovely

      Reply
    4. Cindy @ Hun... What's for Dinner? says

      April 03, 2015 at 12:08 am

      This looks fantastic! I will have to try it, once our rhubarb grows this summer. I'm always looking for new ways to bake with it.

      Reply
    5. Janette@culinaryginger says

      April 02, 2015 at 9:45 pm

      5 stars
      I used to eat a lot of our home grown rhubarb as a kid in England and I haven't cooked with it while living in the U.S., but I need to change that. This is a delicious dessert, I think this might be my first recipe :)

      Reply
    6. Emma Clement (@beachpebble) says

      April 02, 2015 at 7:32 pm

      Ohhh yum! These look delicious! Like lovely little cheesecake things :) I hadn\'t had anything with rhubarb in it for ages then I had rhubarb crumble the other day and remembered I like it! Will have to try this recipe! Emma xx

      Reply

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