Rhubarb and Custard Recipe

    4 Servings


For the Rhubarb:
  • 1 pound rhubarb, rinsed, dried and cut into bite-size pieces
  • 1/3 cup granulated sugar
  • grated nutmeg
For the Custard:
  • 2 1/2 cups whole milk
  • 2/3 cup granulated sugar
  • 2 egg yolks
  • 1 egg
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 400°F.
  2. Add the rhubarb to a shallow baking dish and toss with the sugar and nutmeg to coat. Arrange in a single layer.
  3. Cover with foil and bake for 15 minutes.
  4. While the rhubarb is cooking, in a medium saucepan, stir together the milk and sugar over medium heat and bring to a simmer.
  5. While the milk is coming to a simmer, add the eggs to a mixing bowl and whisk in the cornstarch until smooth.
  6. Slowly whisk 1/3 cup of the hot milk into the egg mixture until smooth. This will temper the eggs and stop them from curdling or cooking.
  7. Pour the egg and milk mix back into the pan with the milk and whisk over low heat until thickened.
  8. Once the custard has thickened, remove from the heat.
  9. Stir in the vanilla and mix until well incorporated.
  10. Divide the rhubarb between 4 shallow bowls. Pour over the custard and serve immediately.

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Related Recipes:
British Recipes, Dessert Recipes, Easy Recipes, Rhubarb Recipes, Baked Recipes, Baking Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Janette Fuschi
Recipe Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts

Servings Per Recipe 4

Amount Per Serving
Calories from Fat 61
Calories 386

% Daily Value*
Total Fat 8g
  Saturated Fat 3g
Sodium 66mg
Total Carbohydrate 68g
  Dietary Fiber 0g
  Sugars 57g
Protein 7g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.