Rhubarb and custard recipe
Rhubarb and Custard recipe
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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This delicious Rhubarb and Custard recipe is a delightful combination of tangy rhubarb and creamy custard. With just a few simple ingredients, you can create a dessert that is both comforting and refreshing. The sweet and tart flavors of the rhubarb pair perfectly with the smooth and velvety custard, making it a treat for your taste buds. Whether served warm or chilled, this recipe is sure to be a hit at any gathering.
Keywords: rhubarb, custard, dessert, recipe, tangy.
Rhubarb and custard recipe details
Ingredients
| For the Crust: | |
| 200 g | flour |
| 120 g | butter. softened |
| 2 tbsp | sugar |
| For the Filling: | |
| 400 g | sugar |
| 240 ml | whipping cream |
| 30 g | flour |
| 6 medium | eggs, yolks only, whites reserved |
| ¼ tsp | salt |
| 750 g | rhubarb |
| For the meringue topping: | |
| 6 | reserved egg whites |
| ¼ tsp | salt |
| 1 tsp | vanilla |
| 150 g | sugar |
Instructions
Preheat oven to 180°C.Crust:
Combine all ingredients and beat at low speed, ntil mixture resembles coarse crumbs. Press onto bottom of an ungreased baking pan. Bake for 15 minutes.
Filling:
Combine all ingredients except rhubarb in large bowl. Beat until smooth. Stir in rhubarb.
Pour rhubarb mixture over hot, partially baked crust. Continue baking for 45-55 minutes or until filling is firm.
Topping:
Beat egg whites in a large bowl until foamy. Add salt and vanilla and continue beating, gradually adding the sugar, until stiff peaks form.
Spread meringue over hot filling and continue baking for 10-12 minutes or until meringue is lightly browned.
Cool completely. Store refrigerated.
Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a
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The recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form. Reference: Rhubarb and custard recipe
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