Baked rhubarb custard
This is a versatile reinvention of classic rhubarb and custard, a comforting pudding for colder nights. While the recipe includes an almond topping, crumble is a great substitute. Likewise the rhubarb can be swapped for apples, pears, or your favourite summer fruit.
6 eggs, beaten
1/2 cup brown sugar
1/2 cup ground almonds
Zest of 1 lemon
5 large stalks of rhubarb, sliced into 5cm lengths
1/2 cup slivered almonds
Icing sugar to serve
SERVES 6-8 – METHOD
- eheat the oven to 190 deg C.
Put the eggs, salt, sugar, ground almonds, lemon zest, milk, and 300ml cream into bowl, then mix well.
- Pour the custard mix into a shallow ovenproof dish. Distribute the rhubarb evenly in the custard, and sprinkle with sliced almonds (or crumble topping) evenly over the top.
- Bake for 45 minutes or until the custard is set, browned and puffed up on top. Remove from oven and sprinkle with icing sugar.
- Whip the remaining cream, and serve with warm rhubarb custard.