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...
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
- 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!
What is the nutritional information for these ie carb count , fibre etc
The juice in the rhubarb turned the custard into a watery mess. Also, was way too sweet but xylitol might be sweeter than erythritol.
That's a shame!
Absolutely fabulous. Baked it as one whole dish in a dish of water. Superb!
Fab! Glad you enjoyed it!
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.
I just baked them in an oven as they are. Loving the idea of elderflour too!!
This sounds very much like a Clafoutis/Flaugnarde.How long do you think the pots would keep in the fridge?
About 3 - 4 days...then zap it in a microwave to bring it back to life!