BAKED RHUBARB CUSTARD
Nigella's baked rhubarb custard, an easy to make rhubarb pudding perfect for the season.
Provided by Adina
Categories Desserts
Time 1h30m
Number Of Ingredients 8
Steps:
- 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/ 1/2 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.
Nutrition Facts : ServingSize 1 /6 of the dish, Calories 285 kcal, Carbohydrate 43 g, Protein 11 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 255 mg, Sodium 114 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 5 g
SELF SAUCING RHUBARB & CUSTARD PUDDING
A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!
Provided by Sarah James
Categories Pudding/Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
- Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
- Melt the butter for the batter mix and leave to one side.
- Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
- Bring your milk and butter for the custard sauce to boiling point and leave to one side.
Nutrition Facts : Calories 343 kcal, Carbohydrate 71 g, Protein 8 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 108 mg, Sodium 316 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
EASY RHUBARB SAUCE
Celebrate spring with the sweet-tart taste of rhubarb in this simple sauce. I enjoy it on toast, English muffins and pancakes, but it's equally decadent drizzled on pound cake or ice cream. -Jackie Hutshing, Sonoma, California
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 6
Steps:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir until rhubarb is tender and mixture is slightly thickened, 5-10 minutes. Remove from the heat; stir in lemon zest and nutmeg. , Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
RHUBARB CUSTARD BARS
Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 3 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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