Baked Rhubarb Custard

Pots of rhubarb goodness!

This recipe came from a low carb forum and was useful as I had a surplus of rhubarb in the kitchen.    It was lovely and I was pleasantly surprised.  Very easy to make too!  I used erthyritol for the sugar substitute but you could use the sugar substitution of your choice here.

After eating this, I was wonder about other flavours for this…ginger would be nice and cardamon interesting too…


4 eggs

1/2 cup water

1 cup cream

1 cup erthyritol

1/4 cup melted butter

2 tspn vanilla extract

1/2 tspn orange zest

2 1/2 cups finely cut rhubarb

1/2 cup erthyritol


  • Preheat the oven to 180C/260F
  • Combine the rhubarb, 1/2 cup splenda and microwave for 1 minute.
  • Beat the eggs, water, cream, erthyritol, butter, vanilla and orange zest.
  • Put the rhubarb into ramekins and pour over the custard mix (makes about 6-8 dishes)
  • Bake for 35-40 minutes
  • Eat and enjoy!

8 Comments Add yours

  1. dave says:

    This sounds very much like a Clafoutis/Flaugnarde.How long do you think the pots would keep in the fridge?


    1. Divalicious says:

      About 3 – 4 days…then zap it in a microwave to bring it back to life!


  2. Mel says:

    These look delicious. Do you need to bake them in a bain marie or are they robust enough to go as is?
    Elderflower is also excellent with rhubarb.


    1. Divalicious says:

      I just baked them in an oven as they are. Loving the idea of elderflour too!!


  3. libby anderson says:

    Absolutely fabulous. Baked it as one whole dish in a dish of water. Superb!


    1. Divalicious says:

      Fab! Glad you enjoyed it!


  4. Michelle says:

    The juice in the rhubarb turned the custard into a watery mess. Also, was way too sweet but xylitol might be sweeter than erythritol.


    1. Divalicious says:

      That’s a shame!


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