This baked rhubarb custard is a soft and creamy English-style dessert with sweet tart rhubarb and delicate vanilla custard.
Nigella Lawson's rhubarb custard is a simple spring dessert that perfectly balances sweet custard with tangy rhubarb. The pudding is light, creamy, and comforting, making it one of the best ways to use fresh rhubarb during the season.
Rhubarb desserts are especially popular in spring across England, Germany, and other parts of Northern Europe. If you also love baking with rhubarb, try this Strawberry Rhubarb Bundt Cake, easy Rhubarb Blackberry Loaf Cake, or this Rhubarb Crumb Cake.
For more sweet and savory ideas, see these Rhubarb Recipes.
This recipe comes from Nigella Lawson's cookbook How to Eat.
Ingredients: 6 | Prep Time: 30 minutes | Cook Time: 1 hour | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Rhubarb: You will need about 2.2 lbs/ 1 kg of rhubarb. This dessert is perfect when you have lots of rhubarb to use during the short spring season. Fresh or frozen rhubarb both work well. If using frozen rhubarb, there is no need to thaw it first.
You can also learn How to Freeze Rhubarb for later baking and desserts.
Eggs:You will need 4 whole eggs and 4 egg yolks.
Vanilla: You can use vanilla extract or a whole vanilla bean.
- If using a vanilla bean, split it lengthwise, scrape out the seeds, and heat both the seeds and pod together with the milk.
See the recipe card for full information on ingredients and quantities.
How to make baked rhubarb custard?
Step#1: Place the chopped rhubarb in a saucepan, and add water and sugar.
Step #2: Bring to a boil and simmer for 5 minutes.
Step #3: Drain well, but do not press the rhubarb through the sieve.
Step #4: Beat the eggs, egg yolks, sugar, and vanilla with a fork.
Step #5: Heat the milk until very hot but not boiling. Slowly pour it into the egg mixture while whisking continuously.
Step #6: Carefully fold in the rhubarb and pour everything into the baking dish.
Step #7: Place the baking dish into a larger roasting tin. Pour boiling water into the larger dish until it reaches about halfway up the custard dish.
Step #8: Bake for 45-60 minutes. The custard should still wobble slightly in the middle but should not look liquid. Let it stand for a while before serving; it will continue setting as it cools.
Good to know!
Milk: Heating the milk in a large heatproof jug makes pouring easier. If you heat the milk in a saucepan, transfer it carefully into a jug before combining it with the eggs.
Egg whites: Do not discard the leftover egg whites. Freeze them in small containers or freezer bags for later use. They are perfect for making German Rhubarb Meringue Pie or a Romanian Rhubarb Meringue Cake.
How to store
Keep leftovers refrigerated in an airtight container for 1-2 days.
This dessert is not suitable for freezing.
How to serve?
The baked rhubarb custard is best served on the day it is made.
Serve it slightly warm or at room temperature. A little vanilla ice cream on the side is lovely as well.
Other rhubarb puddings or desserts
Recipe
Baked Rhubarb Custard
Equipment
- 1 Baking dish about 25x20 cm/ 10x8 inches
Ingredients
- ½ cup granulated sugar 100 g/ 3.5 oz/
- 2.2 lbs rhubarb 1 kg
- ½ cup (scant) water 100 ml/ 3.5 fl.oz
- 4 eggs
- 4 egg yolks
- â…“ cup + 1 tablespoon granulated sugar 75 g/ 2.5 oz
- 2½ cups full-fat milk 600 ml/20 fl.oz
- 1 teaspoon pure vanilla extract
Instructions
- Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ ½ cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
- Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
- Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
- Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
- Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.
Angela says
What do you do with the water/sugar the rhubarb is cooked in does it just get poured down the drain and not used anywhere?
Adina says
Hi Angela. I discard the liquid.
Alicia says
@Angela, makes an amazing cocktail syrup
Barbara says
@Alicia, I made a quite delicious rhubarb cosmo with it...OK, if we are being honest, several rhubarb cosmos...just replaced the cranberry juice with the syrup.
miles says
What size baking dish, and how much vanilla as both are missing from the recipe? Thank you.
Adina says
Hi Miles, sorry about that and thank you for telling me. I've just added the missing information to the recipe card.
grace says
i obviously need to explore rhubarb more thoroughly! 🙂