These delicious bars are made with a shortbread crust and a creamy rhubarb custard filling. To make these bars, prepare this cookie dough for a shortbread crust and press it in the bottom of a greased 9×13-inch (23×33-cm) baking pan. Top with the cooked rhubarb and the custard mixture. Bake the bars at 350 °F (175 °C) until golden brown, about 45 minutes. Let cool and cut into bars. Serve the bars warm or chilled. General Prattling To make the buttercream, beat the butter in a freestanding mixer until light and soft. Add half of the icing sugar and the vanilla and cream together. Add the custard powder and the rest of the icing sugar along with 2 tbsp. of boiling water. Beat until smooth and fluffy. Let the custard cool before serving: Allow the custard to cool close to room temperature before serving. This will help it set and develop its full flavor. You can also chill the custard in the fridge for a few hours before serving it as a refreshing dessert on a hot day.

Once the rhubarb is just cooked, let it stand out of the oven with the foil removed for 20 minutes. You might be disappointed with the colour the moment it comes out of the oven, by the way, but after a few minutes it will begin to glow a bright candy pink. Gently transfer with a slotted spoon or spatula (or both) to another dish for now. You should have about 300ml / 1¼ cups of liquid in the tin, although if you wait about 5 minutes, you will see more juice collecting under the rhubarb in its dish; add that to the juice in the tin. Line a baking tray with baking parchment. Shape the meringue mix either into a large circle or six smaller individual ones. Place in a preheated oven (120C / 250F / gas mark ¼) for an hour and a half until firm to the touch. Turn off the oven and leave the meringue inside for another 30 minutes.When creating tangy and delightful rhubarb custard desserts, I’ve learned that finding the perfect balance between sweet and sour is essential. Boiling the rhubarb with natural calorie-free sweetener such as stevia, erythritol, monk fruit, or allulose can tone down the tartness of rhubarb while preserving its natural flavor. Also, don’t be afraid to add a touch of spice or citrus to enhance the overall taste. Experiment with flavored stevias or monk fruit drops. My recommendations are cinnamon stevia and caramel-flavored monk fruit drops. After that, you’ll cook the rhubarb with vanilla stevia until the rhubarb is soft. Then, you’ll pour the scrumptious-smelling mixture into 6 ramekins. Start to build your trifle before you make the custard. Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add 4 teaspoons of the reserved jelly liquid into each glass and place in the bottom of your fridge for 15 minutes, until the jelly has just set. Rhubarb and Custard Sweets: The Best You've Ever Tasted - Guaranteed! Imagine Tasting The Perfect Rhubarb & Custard Sweet. Meanwhile, get on with the rhubarb. Heat the oven to 200℃/180℃ Fan/400°F. Cut the trimmed rhubarb into about 5cm / 2 inch lengths if the ribs are slender; if chunky, cut into about 2½ cm / 1 inch pieces. Put into an ovenproof dish in which they can (mostly) sit in a single layer — I use a large baking tin measuring 37 x 34cm / 15 x 14 inches, though you could get away with one a bit smaller — and sprinkle over the 250g / 1 cup of granulated sugar. Mix together well with your hands, leaving the rhubarb in a single layer, as much as possible, then cover the tin or dish with extra-wide foil, sealing the edges, and cook in the oven for approx. 30 minutes until the rhubarb is tender but still holding its shape.

You can store these in the airtight container for up to 3-4 days. The blondies will also freeze well. Make sure to wrap each slice well, then transfer to freezer-friendly container. freeze the individual Defrost them overnight in the fridge. FAQs Place 400g washed and trimmed rhubarb, cut into 3cm (1in) pieces in a lidded heavy–based saucepan. Add 60g caster sugar and 4 tbsp water, cover, and bring to the boil. Reduce the heat to a low simmer and cook for 3–5 minutes, until the rhubarb has softened. Increase the heat slightly and uncover. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge. Whisk 2 egg yolks, 1 tsp vanilla extract, 1 tbsp cornflour, and 2 tbsp caster sugar in a heatproof bowl until smooth. Heat 120ml whole milk and 120ml single cream in a heavy- based saucepan until hot, but not boiling. Pour it into the egg yolk mixture, whisking until the sugar dissolves.The most common form of rhubarb custard is a pie, where a layer of rhubarb is topped with a rich custard mixture and baked until set. The contrasting flavors and textures create a delicious harmony that is both satisfying and refreshing. You will get a recipe for gluten-free keto-friendly Rhubarb Custard Pie at the end of this post, so stay tuned! Meanwhile, get on with the rhubarb. Heat the oven to 200℃/180℃ Fan/400°F. Cut the trimmed rhubarb into about 5cm / 2 inch lengths if the ribs are slender; if chunky, cut into about 2½ cm / 1 inch pieces. Put into an ovenproof dish in which they can (mostly) sit in a single layer — I use a large baking tin measuring 37 x 34cm / 15 x 14 inches, though you could get away with one a bit smaller — and sprinkle over the 250g / 1 cup of caster sugar. Mix together well with your hands, leaving the rhubarb in a single layer, as much as possible, then cover the tin or dish with extra-wide foil, sealing the edges, and cook in the oven for approx. 30 minutes until the rhubarb is tender but still holding its shape. Drain the slices of rhubarb, reserving the syrup, and place on a baking tray lined with a silicone mat. Place in the oven for 25 minutes to dry out, then store in an airtight container until needed. Increase the oven temperature to 140C/120C Fan/Gas 1. Set aside 125ml / ½ cup of the rhubarb juices for now and measure out another 175ml / ¾ cup of the rhubarb juice (I should say that by the end of the hothouse rhubarb season it seems to make less liquid; if you don’t have enough, I suggest you make up the amount with orange juice), then add to it the red vermouth. Taste one teaspoon just for the joy of it, although once you do so, it will be hard not to drink the rest.

Spoon the mixture into the prepared cupcake cases or lined tins and bake for 15-20 mins for the cupcakes or slightly longer for the sponges until golden and when a skewer inserted into the centre it comes out clean. Choose fresh rhubarb: Use fresh rhubarb that is firm and crisp, with bright red stalks. Avoid using rhubarb that is wilted or has brown spots. Growing rhubarb in my garden has allowed me to enjoy this seasonal ingredient and to experiment with various recipes to find the perfect way to showcase its distinct flavor. I have found that creating a particularly exceptional rhubarb custard involves finding the right balance between the tartness of the rhubarb and the smoothness of the custard. Additionally, using high-quality ingredients, such as farm-fresh eggs and heavy cream, can make all the difference in the outcome of this delightful treat — both taste-wise and nutrient-wise. If you decided to do a large cake, create this by splitting each sponge layer through the middle, and sandwiching the cake with buttercream and the rhubarb compote. Create a crumb coat and chill for 40 mins to an hour, then go over with another layer of buttercream. For the decoration you can use the remaining buttercream and pipe whippy swirls over the top and crumble over the biscuits and secure shards into the swirls for height and of course add some extra roasted rhubarb or candied rhubarb to finish.I have published many recipes for trifle and made even more, and this is the one I return to most, even though it’s the first time I’ve actually written it down. This simple, joyous pile-up of sponge, rhubarb, custard and cream is my favourite of favourites, and it’s time I shared it with you. Put the orange juice into a pan and add the sugar and rhubarb. Stir it all together just once and bring to a simmer. Once simmering, cover and remove from the heat. Set aside, still covered, for at least 10 minutes, after which time the rhubarb will be tender and ready to eat, hot or cold. Make the best pie of the spring! Prepare a 3-Ingredient Pie Crust. Spread your cooked rhubarb on the prebaked crust and top with the custard mixture. Bake at 350 °F (175 °C) for about 45 minutes, or until the filling is almost set but still a bit wobbly in the center. Let cool and dig in! Variation 4: Low-Carb Rhubarb Custard Dessert Eggs - I have tested this recipe with 3 medium eggs, or two large eggs, and in both cases, it worked fine. Feel free to use whichever type you have available. How to make these blondies Use a natural sugar substitute for the custard: To make the custard sugar-free, use a natural calorie-free sugar substitute such as allulose (which I recommend to this recipe), stevia, powdered erythritol, or monk fruit. Follow the recommended amounts for the specific sugar substitute you are using, as the dosing varies a lot depending on the sweetener.