Rhubarb Custard Cups Recipes

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

RHUBARB CUSTARD CUPS

Steps:

• Custard cups:.
• Preheat oven to 350F (180C).
• Lightly coat or spray a 12-cup muffin tin with oil.
• Place 1 phyllo sheet on a large cutting board.
• Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
• Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
• Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.
• Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
• Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
• Custard:.
• In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
• Stir in orange peel.
• Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
• Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
• Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
• Berry-rhubarb sauce:.
• Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.
• Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
• Place over medium heat. You do not have to add any water - juices come out of the fruit as it cooks.
• Stir often until a thick sauce forms, 10 to 15 minutes.
• Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
• To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
• Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB PUDDING WITH CUSTARD SAUCE

Steps:

• Cut fresh rhubarb into 3/4 inch pieces.
• In saucepan, combine rhubarb, sugar, orange rind and water.
• Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
• Taste and add more sugar if necessary.
• Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
• Cook stirring, over medium heat until mixture thickens and becomes clear.
• Boil gently for about 3 minutes.
• Remove from heat and stir in vanilla.
• Transfer to serving bowl.
• Let cool, cover and refrigerate.
• Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
• Stir in milk.
• Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
• Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
• Whisk yolk mixture back into hot milk mixture.
• Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
• Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
• Cover and refrigerate until needed.
• To serve, pour sauce over individual servings of rhubarb.