Rhubarb and vanilla baked custard

Sweet, creamy with a vibrant tang from rhubarb.

  • 5 mins preparation
  • 45 mins cooking
  • Serves 2
  • Print
Delicious, sweet and tangy. This baked rhubarb and vanilla nutmeg custard is perfect for nights snuggled up on the couch. This recipe is suitable for diabetics.


Rhubarb and vanilla baked custard
  • 4 stems trimmed rhubarb (250g), chopped coarsely
  • 2 tablespoon caster (superfine) sugar
  • 1 vanilla bean, split lengthways
  • 2 small eggs
  • 1 cup (250ml) hot low-fat milk
  • pinch ground nutmeg


Rhubarb and vanilla baked custard
  • 1
    Preheat oven to 220°C. Grease and line a large baking tray. Grease two 1½-cup (375ml) ovenproof dishes.
  • 2
    Toss rhubarb with 2 teaspoons of the sugar on baking tray. Roast for 15 minutes or until rhubarb is tender. Mash rhubarb with a fork. Divide rhubarb between ovenproof dishes. Reduce oven temperature to 160°C.
  • 3
    Remove seeds from vanilla bean. Whisk eggs, vanilla seeds and remaining sugar in a medium bowl; whisk in hot milk. Gently pour custard mixture over rhubarb in dishes; sprinkle with nutmeg.
  • 4
    Place dishes in a medium baking dish; add enough boiling water to come halfway up side of dishes. Bake for 30 minutes or until custard is just set.


The rhubarb can be made up to 3 days in advance; store, covered, in the fridge. Place the empty vanilla pod in a jar then cover it with caster sugar to make your own vanilla sugar.

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