Rhubarb and Custard Cups
Enjoy my fun and fresh spin on the classic British dessert favourite, rhubarb and custard – in cups! Serve topped with a liberal sprinkling of nutty topping and whipped cream for optimal deliciousness.
Rhubarb is deliciously tangy and sweet when roasted. Add in creamy vanilla-ey custard, and you’ve got a perfect, classic English dessert. For this recipe, I’ve shaken things up a bit by slicing the rhubarb into little fingers prior to roasting and serving in adorable glass cups.
This dessert is perfect for spring or summer when rhubarb is generally in season and is just the thing to complete a light, summery party menu.
Make sure not to leave off the delicious toasty nutty hazelnut topping, as it will add delicious crunch and roasty-toasty notes to your dish!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is made with cornstarch, so it is gluten-free! Enjoy!
I can’t find rhubarb! What other fruits can I use?
If rhubarb isn’t available in your area, try experimenting with tart berries such as blackberries, currants or cranberries for a similar flavour and sweetness! You won’t need to roast them as long though, only until juicy and shiny.
Can I roast the rhubarb in my air fryer?
Yes! Just place the rhubarb in a suitably-sized dish for your fryer basket, then cover with foil as per the recipe. Adjust the temperature to 190C, and then follow the roasting instructions in the recipe. As models of air fryers will vary, check your rhubarb as you go as you may find it cooks a little faster.