Desserts/ Gluten Free/ Low Carb/ Vegetarian

Baked Rhubarb Custard


Sharing is caring!

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


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 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!

Sharing is caring!

You Might Also Like


  • Reply
    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
    libby anderson
    July 31, 2012 at 2:24 pm

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

  • Reply
    July 3, 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
      July 3, 2012 at 7:12 pm

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

  • Reply
    July 2, 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
      July 2, 2012 at 8:59 pm

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

    Leave a Reply