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
Pinch salt
1/2 cup brown sugar
1/2 cup ground almonds
Zest of 1 lemon
300ml milk
600ml cream
5 large stalks of rhubarb, sliced into 5cm lengths
1/2 cup slivered almonds
Icing sugar to serve


  1. 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.
  2. 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.
  3. Bake for 45 minutes or until the custard is set, browned and puffed up on top. Remove from oven and sprinkle with icing sugar.
  4. Whip the remaining cream, and serve with warm rhubarb custard.


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