Rhubarb and Custard
Rhubarb and custard is a classic British pairing for so many different desserts and candies, but it’s a winner its own right! Make it once and you’ll understand why the flavors are so iconic together!
If you grew up in Britain, I need not explain anything to you about rhubarb and custard.
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However, given that my main audience resides in the US, I’ve got some ‘splaining to do (if you ever watched I LOVE LUCY, IYKYK!) Speaking of old TV shows, I used to watch a cartoon called Roobarb and Custard about a dog and cat under the aforementioned names!
Why do Rhubarb and Custard go Together?
I can explain that the sour taste and rhubarb’s unique flavor profile marries beautifully with the sweet taste and creaminess of custard, but without trying it for yourself, you’ll never truly understand. It’s like peanut butter and jelly, milk and Oreos, or burgers and French fries: custard and rhubarb are just meant for each other, like British fish and chips!
This rhubarb and custard tart recipe is a perfect example. It. Is. Sublime.
I really should add this combination and recipe to my list of A Dozen Delicious English Dishes to disprove the myth of bland English cuisine, but then I’ll have a baker’s dozen!
Pouring homemade custard over easy rhubarb cobbler.
How Difficult is it to Make Rhubarb and Custard?
On a scale from 1 to 10, I’d rank it as a 5 if you make homemade custard, a 3 if you make Bird’s Custard, and a 2 if you use premade custard, so it’s quite easy.
Can I Freeze Rhubarb and Custard?
While you can freeze raw rhubarb, and cooked rhubarb, frozen custard won’t be a pleasant eating experience once it’s defrosted. I recommend freezing the rhubarb, then making the custard after you take the rhubarb out of the freezer (it’s best warmed.)
However, your very best option is using fresh rhubarb, there’s nothing like it! While rhubarb season in the US (areas where it grows) is roughly from April to June, you can buy fresh rhubarb from Melissa’s produce, almost year round!
I love rhubarb so much, I keep an updated rhubarb recipe collection running to give others loads of rhubarb inspiration! Rhubarb is also very nutritious! Just don’t eat any part of the leaves as they are toxic.
BONUS RECIPE BELOW: mini rhubarb and custard trifles! (Don’t they look great?)
Rhubarb and Custard
Recipe by Christina Conte Serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- rhubarb
- sugar
- eggs
- milk
- vanilla extract/bean or powder
Directions
Clean and cook the rhubarb according to the manner you prefer: stewed rhubarb on the stovetop, or roasted rhubarb, in the oven. Please click on your choice for full printable recipes.
While the rhubarb is cooking or baking, start the custard.
To make homemade custard recipe, click for the full printable recipe. It’s very quick and easy.
- Heat the milk with vanilla.
- Beat the egg yolks and sugar.
- When the milk is hot, temper the egg yolk mixture with some of the milk.
- Add the egg yolk mixture into the pot and whisk quickly.
- Heat while constantly stirring to thicken the custard.
- When thickened, taste for sweetness and adjust if needed.
- Remove from heat and strain if desired (the vanilla pod should be removed before adding milk to the eggs, if using.)
To Serve Rhubarb and Custard
Divide the cooked or baked rhubarb into four serving bowls.
Put the custard into a jug, and pour over each bowl. Rhubarb and custard is best served warm, but it’s still good if served cold.
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BONUS RECIPE BELOW ⬇️
Rhubarb and Custard
Ingredients
- 1 lb rhubarb fresh stalks
- ½ c sugar or more, if desired
- 10 oz milk whole, preferably
- ½ tsp vanilla extract (vanilla bean or powder is best)
- 2 egg yolks (organic, pasture raised, if possible)
- 2 tsp sugar or more, if desired
Instructions
Rhubarb
- Clean and cook the rhubarb according to the manner you prefer: stewed rhubarb on the stovetop, or roasted rhubarb, in the oven.
- Please click on your choice in the previous instruction for full printable recipes.
Custard
- While the rhubarb is cooking or baking, start the custard.
- To make homemade custard recipe, click for the full printable recipe. It's very quick and easy.
Serve the Rhubarb and Custard
- Divide the rhubarb into four bowls.
- Either pour the custard into a jug, and serve to guests to pour over their rhubarb, or pour from the pot over each dish, and serve immediately.
Notes
- While rhubarb and custard is best served warm, it can be served cold, as well.
- Bird’s Custard powder is a quicker option, and is perfect for those who are on an egg-free diet or are allergic as it contains no egg. Follow the directions on the canister. (If you don’t think you’ll use it that much, I will direct you to this recipe for custard creams which are one of the best cookies on the planet: they simply melt in your mouth!)
- DO NOT ANY PART OF RHUBARB LEAVES AS THEY ARE TOXIC.
Nutrition
Interested in more? Here are some classic British sweets that I grew up with (and still love!) Bonds London Rhubarb and Custard candy, Swizzels Squashies, rhubarb and custard flavor, Tilley’s rhubarb and custard boiled hard candy, and Simpkins travel sweets.
BONUS RECIPE: MINI RHUBARB AND CUSTARD TRIFLES
Recipe by Christina Conte
Ingredients (measurements are not critical)
- sponge cake pieces
- Grand Marnier or other liqueur of choice (which pairs well with rhubarb)
- stewed rhubarb
- custard
Special equipment ~ miniature glasses and mini spoons
Directions
Add cake crumbs or pieces to the bottom of each trifle glass, then drizzle a little Grand Marnier or other liqueur (use fruit juice for children or no alcohol.)
Carefully add a layer of stewed rhubarb, taking care not to let it touch the sides at the top.
Next, add a layer of custard. Repeat with another layer of rhubarb and end with custard. Refrigerate until ready to serve. (Adding a dollop of freshly whipped cream to the top would never go awry!)
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why does this recipe not include all instructions? why link to multiple other recipes? and the ingredient lists & amounts don’t match between recipes
Because I cannot post the same recipe twice on my site. It’s like adding a recipe to make meatballs for spaghetti and meatballs, sorry you have to click to other recipes.I can assure you the rhubarb and custard is not a one star recipe, it’s misleading to other readers.
I just bought some rhubarb at the store and was going to make a pie, but I think this will be healthier. Always looking for healthy recipes. Thanks again for the opportunity To win a great cookbook. T.
Good thinking, Tess! You’re welcome and good luck!
You definitely share my love of rhubarb! Whenever I visit my mother in England, I request she pick some from the garden for baking a crumble with custard. So rare to find it in California, but sometimes I am lucky. Delicious!
Ask your grocer for it, Pamela! Trader Joe’s sometimes carries it, too! Good luck!
Such a simple and beautiful dessert. Now I need to start searching for rhubarb!
yum love rhubarb and custard
Me too, Marta! So incredibly delicious!
It’s simply delicious! Never had rhubarb with custard before and now I’m a huge fan, thank you!