Pic of Rhubarb and custard

Rhubarb and custard

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Rhubarb and custard

Pudding & Cake Serves 4 55 min
Some people are die-hard haters rhubarb, or custard, or both. But this is silky, comforting nursery food should convert them. It gives a beautiful visual contrast of pink on yellow, and a lovely contrast of tastes.


  • 450g rhubarb, coarsely chopped
  • 150g caster sugar
  • grated zest and juice of 1 orange
  • 3 cardamom pods (optional)
  • 6 egg yolks
  • 1 tsp cornflour
  • 1-2 tbsp caster sugar
  • 400ml double cream
  • 200ml milk
  • seeds from vanilla pod (or ½ tsp vanilla extract)


Prep time: 10 min
Cooking time: 45 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Mix the rhubarb, sugar and orange juice and zest together and place in an ovenproof dish. Add the cardamom pods if using.
  • Step 2

    Cover and bake for 30-45 minutes, until the rhubarb is completely soft. Remove from the oven, leave to cool completely and take out the cardamom pods if used.
  • Step 3

    To make the custard, whisk the egg yolks in a large bowl with the cornflour and sugar. Bring the cream and milk to boiling point in a pan with the vanilla, then whisk gradually into the egg mixture.
  • Step 4

    Pour back into the pan and cook, stirring constantly, over a low heat for about 5 minutes, until thickened. Strain and serve with the rhubarb.

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