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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 and custard cups recipe

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!

rhubarb and custard cups recipe

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.

 

rhubarb and custard cups recipe
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rhubarb and custard cups recipe

Rhubarb and Custard Cups


  • Author: Jess Bunn
  • Total Time: < 30 Minutes
  • Yield: 3 - 4 Servings
  • Diet: Vegetarian

Description

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. You can view the video here.


Ingredients

Units

Roasted rhubarb

  • 300g rhubarb
  • 45g golden caster sugar
  • 1 tsp water

Custard

  • 3 egg yolks
  • 70g sugar
  • 1/8 tsp salt
  • 150ml double cream
  • 280ml full cream milk
  • 1/2 tsp vanilla extract
  • 15g cornstarch

For the topping

  • Handful roasted hazelnuts
  • 150ml whipped cream

Instructions

Rhubarb

  1. Heat oven to 200 degrees C. See FAQs for suggestions for cooking your rhubarb in an air fryer.
  2. Rinse and trim the ends off the rhubarb, then cut the rhubarb into 5cm long pieces.
  3. Tip the rhubarb into a shallow dish and toss with the castor sugar and water.
  4. Arrange the rhubarb in an even layer, then cover with foil and place in the oven for 10-15 minutes.
  5. Check the rhubarb. The sugar should have melted and dissolved at this point. If not, cover and cook for 5 more minutes. Remove the tinfoil and place the rhubarb back into the oven for 10 minutes or until softened but still maintaining its shape.

Custard

  1. While the rhubarb roasts, make the custard.
    Put the milk, cream and vanilla in a pan and bring to a simmer then take off the heat.
  2. In a mixing bowl add the egg yolks, salt and sugar. Then add in the cornstarch and mix again.
  3. Slowly pour the warmed milk and cream into the egg yolk continually whisking whilst doing this.
  4. Put this mixture into a pan and place on low heat constantly stirring it whilst it thickens or comes to a gentle simmer.
  5. Ideally, allow the custard and rhubarb to chill in the fridge, but the dish can also be served warm.

To serve

  1. Place the rhubarb fingers into the bottom of glass serving cups. Pour the custard over the rhubarb.
  2. Top with whipped cream and then sprinkle with a handful of roasted hazelnuts.
  3. For tips on making this dish in advance, and achieving very pink rhubarb see the notes below or FAQs.

Notes

  • The rhubarb can be made in advance and chilled in its roasting juices to intensify the pink colour.
  • The custard can also be made in advance and chilled. Cover the custard top with baking paper to prevent skin from forming.
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Category: Dessert
  • Method: Roast/Stovetop
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 676.58kcal
  • Sugar: 47.63g
  • Sodium: 163.42mg
  • Fat: 44.75g
  • Saturated Fat: 19.97g
  • Unsaturated Fat: 14.58g
  • Trans Fat: 0.71g
  • Carbohydrates: 58.48g
  • Fiber: 3.35g
  • Protein: 9.52g
  • Cholesterol: 245.55mg

Keywords: Rhubarb and Custard Cups

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