Rhubarb Custard Recipe From Rabbit Hill Inn

This Rhubarb Custard from the Rabbit Hill Inn recipe files will not disappoint!

Rhubarb custard dessert served with saffron-cardamom-pistachio kulfi , rose meringue , and raspberry coulis When rhubarb season hits, everyone is searching for new rhubarb recipes. This custard recipe should make the top of your list. It can easily be converted to a dairy free dessert by using an alternative milk (such as almond milk).

You’re just 7 ingredients and 3 steps away from enjoying this easy and delicious rhubarb custard.

Serve with your favorite ice cream, or a simple fresh whipped cream and berries. Consider jazzing it up with a fruit coulis on the plate and topped with  meringue.

Preparation Note:
You will need a buttered 9″ glass pie plate or 6-8 individual shallow ramekins (depends on size) 

Ingredients for the Rhubarb Custard:
4 cups rhubarb diced
1/4 cup milk (or almond milk for dairy free version)
1 1/2 cups sugar
3 large egg yolks
1/2 cup all purpose flour
3/4 tsp nutmeg
1 tsp fresh grated orange rind

Method for Rhubarb Custard:

  • In a large bowl, combine milk, sugar, yolks, flour, nutmeg, and orange rind. Beat well. Then toss in rhubarb.
  • Pour into the buttered glass pie plate or individual ramekins
  • Bake in a water bath at 350 degrees for 30 minutes.
  • Cool.

This rhubarb custard will last 4-5 days in the refrigerator. Reality is, it will disappear in a blink. It’s THAT good. Enjoy.

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