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

Rhubarb and custard recipe, recipe Rating: 4.6
Number of votes:105 

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