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Home » Lost in Food » rhubarb & custard layered dessert

rhubarb & custard layered dessert

6 April, 2021 Last Modified: February 15, 2022

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Pinterest graphic of a rhubarb and custard layered dessert.

Rhubarb and custard layered dessert, soft poached rhubarb with creamy sweet custard. This pretty dessert is super simple to make but elegant enough to grace any dinner table.

Our rhubarb and custard layered dessert is one of those dishes that perhaps looks a little more complicated because of the layering, but is in fact really easy to cook and assemble.

Poached rhubarb layered with sweet vanilla custard and toasted almonds. This is an impressive looking dessert that can grace any dinner table. But layer it up in a jam jar and you have the ideal picnic dessert.

Rhubarb and custard is a classic flavour pairing, reminiscent of the boiled sweets I loved as a child and still love today. The sourness of the rhubarb is balanced out with the sweet vanilla custard.

You could add a little stem ginger, orange zest or cardamon to the poached rhubarb. However, not too much as you don’t want to overpower the vanilla.

Rhubarb & Custard Layered Dessert – recipe steps:

Make the poached rhubarb compote:

  • Stalks of fresh tender rhubarb in a pan and some sugar added to give a slight sweetness.
  • Fresh tender stalks of rhubarb being poached in a pan
  • Cut and trim the rhubarb and place in a saucepan with the sugar and water.
  • Place the pan over a medium heat and gently cook till soft. Set aside to cool.

How to make custard:

  • 3 egg yolks with caster sugar and flour to form the basis of a homemade custard.
  • Eggs yolks and sugar being whisked until pale and fluffy.
  • Place the egg yolks, flours and sugar in a bowl and whisk.
  • Homemade custard showing the texture like ribbons.
  • A ladle of hot milk being added to eggs and sugar to make a custard.
  • The whisked eggs will become light, pale and fluffy.
  • Meanwhile pour the milk and vanilla extract into a small saucepan and slowly heat till just below boiling. Do not boil the milk!
  • Spoon a little of the warm milk into the eggs and stir until fully incorporated. Repeat this step again to allow egg mixture to come closer to that of the milk.
  • This process will stop the eggs cooking too quickly and avoid them scrambling!
  • A homemade custard in a metal bowl before being thickened over heat.
  • Adding cling film to the top of custard to stop a skin forming on top.
  • Now add the egg mixture back into the pan with the remaining milk mixture and gently heat, whisking constantly until the mixture thickens. This will take around 5 minutes.
  • Once thickened remove the custard from the heat, pour into a large bowl and cover the custard with clingfilm. Place the clingfilm directly on top of the custard to stop a skin from forming on top.
  • Set aside to cool and then keep in the fridge until ready to layer up.

Layer the dessert:

  • Glasses with poached rhubarb layered in the bottom
  • Layers of rhubarb and custard in a glass.
  • Using a glass dessert dish, drinking glass, or even a jam jar, start layering up the dessert. Start with a layer of rhubarb compote then spoon over some cold custard.
  • Repeat this process until you have filled the glass.
  • Finish with a layer of toasted flaked almonds for added crunch.

Recipe substitutions and variations:

  • Rhubarb poached simply with some sugar is a wonderful thing. However, you can add other flavours into your poached rhubarb compote. Stem ginger, vanilla, cardamon or orange zest would all work in this compote.
  • Vanilla custard is delicious when freshly made, however, if you are pushed for time, replace with a good quality supermarket fresh vanilla custard.
  • Birds custard powder is used in this recipe and gives that extra hit if custard flavour and colour. However, if you don’t have custard powder substitute with cornflour instead.
  • Whole milk is used to make the custard. For a really rich and creamy custard, you can use double or single cream in the place of the whole milk.
  • Flaked almonds are sprinkled over the top and add a lovely crunch to this dessert. You could also use other toasted nuts or seeds if you prefer. Or add a crunchy layer of granola for something a bit different.
  • Madeira cake (or similar style of sponge cake) can be cut up into smaller pieces and layered through the dessert.

Can I made this rhubarb & custard layered dessert ahead of time?

This simple rhubarb and custard dessert is an ideal make ahead dish. An ideal dessert if you are planning a dinner party or summer barbecue.

  • Fridge: Both the rhubarb compote and the vanilla custard can be made up to 2 days in advance and kept in the fridge until ready to serve.
  • If storing the custard ensure that you place some cling film directly on top of the custard. This will stop a thick skin from forming on top of the custard.
  • Freezer: we both love to batch cook and the rhubarb compote can cooked, then allowed to cool. Placed in an airtight container it will store in the freezer for up to 6 months. Ready to make this dish or any other recipe where you require poached rhubarb compote.
  • We do not recommend freezing custard as fresh custard does have a tendency to split when frozen.

Useful hints and tips:

  1. Allergy advice, if serving this dessert to anyone with an egg allergy replace our vanilla custard with Birds custard which is egg free.
  2. What happens if there’s lumps in the custard? Simply remove the pan from the heat and whisk vigorously until you have a smooth consistency.
  3. Make a double batch of rhubarb as it is easy to freeze. You can use it at a later date in this, or another recipe.
  4. Serving suggestion, this simple layered dessert is delicious on its own, but you can also serve it with shortbread or crunchy oat biscuit on the side.
  5. Layer up in a jam jar and pop the lid on and you have the perfect lunch box dessert. Or load a few into a cool bag for the perfect picnic sweet treat.

Pin the recipe:

Pinterest graphic of a rhubarb and custard layered dessert.

Additional recipe suggestions:

Why not try out some of these recipes:

  • Rhubarb & Vanilla Sorbet
  • Easy Rhubarb Crumble
  • Rhubarb Frangipane Tart
  • Rhubarb & Ginger Clafoutis

If you love rhubarb as much as we do, then have a read of our 5 Best Rhubarb Recipes post.

For more inspiration have a read of our No Bake Desserts post which contains helpful hints and tips as well as a great selection of our favourite no bake dessert recipes.

Rhubarb & Custard Layered Dessert

Rhubarb and custard layered dessert, soft poached rhubarb with creamy sweet custard. This pretty dessert is super simple to make but elegant enough to grace any dinner table.
5 from 11 votes
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Prep Time: 30 mins
Chilling time: 30 mins
Total Time: 1 hr
Servings: 6 servings
Calories: 237kcal
Author: Michelle Rolfe

Ingredients

Poached Rhubarb Compote

  • 400 g rhubarb (young thin stems)
  • 75 g caster sugar
  • 75 ml water

Custard

  • 3 egg yolks
  • 75 g caster sugar
  • 10 g custard powder
  • 10 g plain flour
  • 250 ml whole milk
  • 1 tsp vanilla extract

Toppings

  • 60 g toasted sliced almonds

Instructions

Poached Rhubarb Compote

  • Cut and trim the rhubarb stalks and add to a saucepan with the sugar and water.
  • Place the pan over medium heat and allow the rhubarb to gently cook until completely soft and broken down.
  • Set aside and allow to cool while you make the custard. The compote can be frozen at this stage to use at a later date or in another recipe.

Custard

  • Place the egg yolks, flours and sugar in a bowl and whisk until light, pale and fluffy.
  • Pour the milk and vanilla in a small saucepan and slowly heat to just under boiling. Do not allow the milk to boil!
  • Spoon a little of the warm milk into the eggs and fully incorporate, repeat this step again to allow the temperature of the egg mixture to come closer to that of the milk mixture. This process will stop the eggs cooking too quickly and risk scrambling.
  • Now add the egg mixture back into the pan with the remainder of the milk and gently heat, whisking constantly until the mixture thickens, usually about 5 minutes. The mixture may go lumpy, do not worry, just remove from the heat and whisk vigorously to remove any lumps.
  • Once thickened, remove the custard from heat and place into a bowl. Cover the mixture with clingfilm, directly onto the top of the custard as this will stop a skin forming. Allow to cool completely before using.
  • This mixture will keep for 2 days in the refrigerator until needed.

Assembly

  • Using a glass or serving dish, alternate the rhubarb compote and custard in layers with almonds sprinkled throughout. Finish with a layer of sliced almonds on top to decorate.

Notes

 
 
Nutrition Facts
Rhubarb & Custard Layered Dessert
Amount Per Serving
Calories 237 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 106mg35%
Sodium 31mg1%
Potassium 340mg10%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 28g31%
Protein 6g12%
Vitamin A 269IU5%
Vitamin C 5mg6%
Calcium 147mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Dessert
Cuisine : British
Keyword : layered dessert, Rhubarb, rhubarb & custard, rhubarb & custard layered dessert, Spring
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20 Comments

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Reader Interactions

Comments

  1. Amy

    16 April, 2021 at 16:29

    5 stars
    This looks absolutely lovely!

    Reply
    • Lesley

      19 April, 2021 at 07:29

      Thank you Amy, it is such a pretty dessert.

      Reply
  2. Choclette

    13 April, 2021 at 18:56

    5 stars
    I’m so enjoying the rhubarb season. I’ve pulled several sticks from our plot already. Love it. And love your dessert too. Simple is often the best I find, but you’ve made it look beautiful. Pinned.

    Reply
    • Lesley

      19 April, 2021 at 07:28

      Thank you Choclette, like you I love rhubarb, it’s a real highlight in the seasonal food calendar. Like you I like it cooked simply like this.

      Reply
  3. Midge @ Peachicks' Bakery

    12 April, 2021 at 09:29

    5 stars
    Oooh this looks so nice!!! Always looking for rhubarb recipes to use ours with!

    Reply
    • Lesley

      19 April, 2021 at 07:27

      Thank you Midge, it’s a great alternative to the rhubarb crumble that I do love but always fall back on.

      Reply
  4. Chloe

    11 April, 2021 at 21:28

    5 stars
    Love this, such a cute idea and I bet it tastes amazing!

    Reply
    • Lesley

      19 April, 2021 at 07:27

      Thank you Chloe, it’s one of my favourite flavour combinations.

      Reply
  5. Cat

    11 April, 2021 at 20:19

    5 stars
    Love rhubarb and this flavour combination is just perfect. These are the perfect dessert for any meal.

    Reply
    • Lesley

      19 April, 2021 at 07:26

      Thank you Cat, I love this simple dessert it’s a great prep ahead dish for any meal.

      Reply
  6. Kat (The Baking Explorer)

    9 April, 2021 at 06:57

    5 stars
    They look so pretty! And rhubarb and custard is always a winning combination!

    Reply
    • Lesley

      19 April, 2021 at 07:23

      Thank you Kat, it’s easily one of my favourite flavour combinations.

      Reply
  7. Magdalena - Cocoa & Heart

    8 April, 2021 at 13:05

    5 stars
    What a fab combination of flavours! I’m always reaching out for Rhubarb & Custard sweets when we are in an old-fashioned sweet shop, so this is the perfect recipe for me!

    Reply
    • Lesley

      19 April, 2021 at 07:22

      Thank you Magdalena, I love those sweets too, such a great flavour combination.

      Reply
  8. Carrie

    7 April, 2021 at 12:40

    5 stars
    So pretty! This recipe will be perfect when we can finally have guests round for dinner!

    Reply
    • Lesley

      7 April, 2021 at 15:44

      Thank you Carrie, this is a great make ahead dessert when you have guests round. Cook ahead and assemble just before serving.

      Reply
  9. Janice Pattie

    7 April, 2021 at 11:40

    5 stars
    Rhubarb really only needs a simple recipe like this to make it the star of the show. I love the layers and the fact that you can make it ahead of time. Delicious!

    Reply
    • Lesley

      7 April, 2021 at 12:09

      Thank you Janice, I couldn’t agree more. I like to keep things simple so that the rhubarb can shine.

      Reply
  10. Kate - Gluten Free Alchemist

    7 April, 2021 at 09:03

    5 stars
    Rhubarb season is an absolute favourite of mine. And this looks like a perfect dessert to enjoy it. Super-light, beautiful and delicious xx

    Reply
    • Lesley

      7 April, 2021 at 12:10

      Thank you Kate, mine too. I love rhubarb and this simple way of serving it is a real winner for me.

      Reply

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