Print Recipe
4.5 from 4 votes

Easy rhubarb and custard pudding

A delicious, simple dessert made with that classic flavour combination: rhubarb and custard.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Desserts and sweet treats
Cuisine: British
Keyword: custard, dessert, pudding, rhubarb
Servings: 4
Author: Emily Leary


  • 400 g fresh rhubarb
  • 100 g golden sugar
  • 45 ml water
  • 750 ml whole a2 Milk
  • 150 g sugar
  • 2 egg yolks
  • 1 whole egg
  • 1 tsp vanilla bean paste
  • 1 tbsp cornflour
  • 8 digestive biscuits if you're sensitive to A1 milk protein, choose the dairy-free kind
  • 12 raspberries
  • Fresh mint to garnish
  • 4 dessert bowls


  • Cut the rhubarb into inch-long chunks and place in a pan with the water and golden sugar.
  • Cook over a low-medium heat for approximately 10 minutes, stirring occasionally and gently until the rhubarb is just tender (you can add extra water if it looks too dry during cooking). Transfer to a bowl to cool.
  • To make the custard, in a large bowl whisk the sugar, eggs, cornflour and vanilla together until pale.
  • Heat the milk over a medium heat in a large pan until just beginning to simmer.
  • Pour the millk over the egg mixture, whisking well, then transfer back into the pan.
  • Stir gently over the heat until it thickens, then take off the heat, cover and set aside to cool a little.
  • Crush the biscuits roughly and use them to line the bottom of each serving bowl.
  • Top with the rhubarb, then the custard.
  • Leave to set for a few minutes, then top with three raspberries and a sprig of mint each.
  • Place in the fridge for an hour to set.