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    Home » Gluten Free

    Baked Rhubarb Custard

    Published: Jun 28, 2012 · Updated: Oct 18, 2016 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    This baked rhubarb custard recipe is a great dessert and an excuse to use up any surplus rhubarb from the garden.

    baked-rhubarb-custard

    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...

    INGREDIENTS

    4 eggs

    ½ cup water

    1 cup cream

    1 cup erthyritol

    ¼ cup melted butter

    2 tspn vanilla extract

    ½ tspn orange zest

    2 ½ cups finely cut rhubarb

    ½ cup erthyritol

    METHOD

    • Preheat the oven to 180C/260F
    • Combine the rhubarb, ½ cup erthyritol 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!

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    Reader Interactions

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      Recipe Rating




    1. Irene

      April 30, 2021 at 3:03 pm

      What is the nutritional information for these ie carb count , fibre etc

      Reply
    2. Michelle

      June 15, 2014 at 5:50 pm

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

      Reply
      • Divalicious

        June 16, 2014 at 8:28 am

        That's a shame!

        Reply
    3. libby anderson

      July 31, 2012 at 2:24 pm

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

      Reply
      • Divalicious

        July 31, 2012 at 7:38 pm

        Fab! Glad you enjoyed it!

        Reply
    4. Mel

      July 03, 2012 at 8:44 am

      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.

      Reply
      • Divalicious

        July 03, 2012 at 7:12 pm

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

        Reply
    5. dave

      July 02, 2012 at 2:34 pm

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

      Reply
      • Divalicious

        July 02, 2012 at 8:59 pm

        About 3 - 4 days...then zap it in a microwave to bring it back to life!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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