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...
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!