Rabbit Hill Inn

Rabbit Hill Inn Navigation Menu

Reservations

BEST RATE GUARANTEED

Reservations
X
People sitting at a wooden bar smiling, drinking, and talking to bartender

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.

a sign pointing to more recipes

 

 


BONUS: Check out our online recipe files for more terrific recipes from the Rabbit Hill Inn kitchen. Use the search box for specific interests.

Call for Assistance
(802) 748-5168
Call Business Icon

Call

Rooms button Icon

Rooms

Direstions Map Icon

Map

Photo Gallery Icon

Gallery

RESERVE Opens Availability Calendar Window