Rhubarb Custard Food

RHUBARB CUSTARDS

Steps:

• Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
• Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD DESSERT

Steps:

• Heat oven to 350F degrees.
• In small bowl, combine all crust ingredients.
• Mix until crumbly.
• Press onto bottom of a 13 by 9 inch baking dish.
• Bake for 15 minutes.
• Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
• Beat at medium speed until smooth, about 2 minutes.
• With spoon, stir in rhubarb.
• Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
• Remove from oven and increase temperature to 400F degrees.
• In large bowl, beat egg whites until soft peaks form, about 2 minutes.
• Add salt and vanilla.
• Continue beating while gradually adding sugar.
• Beat until stiff peaks form.
• Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
• Continue baking for 6-8 minutes or until meringue is golden brown.
• Cool completely; store refrigerated.

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

RHUBARB & CUSTARD CAKE

Steps:

• Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
• Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.

RHUBARB CUSTARD CUPS

Steps:

• Custard cups:.
• Preheat oven to 350F (180C).
• Lightly coat or spray a 12-cup muffin tin with oil.
• Place 1 phyllo sheet on a large cutting board.
• Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.
• Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.
• Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.
• Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.
• Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
• Custard:.
• In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.
• Stir in orange peel.
• Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.
• Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.
• Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
• Berry-rhubarb sauce:.
• Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.
• Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.
• Place over medium heat. You do not have to add any water - juices come out of the fruit as it cooks.
• Stir often until a thick sauce forms, 10 to 15 minutes.
• Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.
• To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.
• Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

RHUBARB CUSTARD BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

RHUBARB & CUSTARD MUFFINS

Steps:

• Prepare the Roasted rhubarb, then cool and drain off the juices (the juice is good mixed into plain yogurt). Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with muffin paper cases. In a large bowl, beat together the sugar, oil, egg, orange zest and soured cream until there are no lumps and all are completely combined. Gently mix in the flour, then fold in the rhubarb.
• Divide 3⁄4 of the batter evenly between the paper cases to generously fill. Using a spoon, press in the centre of each muffin to make a dip. Fill each dip with a small blob of chilled custard, then gently smooth the rest of the muffin mix over the custard. Bake for 25-30 mins or until risen, pale golden and oozing custard. Sprinkle each with a little caster sugar while still warm. Best eaten the day they are made.

RHUBARB CUSTARD BARS

Steps:

• Preheat over to 350°F.
• Combine flour, melted butter, and powdered sugar. Put in a 9x13 inch pan, and spread out evenly. Bake for 15 minutes.
• Combine eggs, flour, sugar, and salt. Fold in rhubarb. Pour over crust and bake for 45 minutes.
• 1/2 batch fits in an 8x8 pan.

RHUBARB & CUSTARD SCONES

Steps:

• Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
• Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
• Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
• Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
• Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.

RHUBARB CUSTARD CAKE

Steps:

• Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
• Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
• Do Ahead
• Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

RHUBARB PUDDING WITH CUSTARD SAUCE

Steps:

• Cut fresh rhubarb into 3/4 inch pieces.
• In saucepan, combine rhubarb, sugar, orange rind and water.
• Bring to a boil, reduce heat and simmer, uncovered, until rhubarb is tender, about 10 minutes for fresh, 3 minutes for frozen.
• Taste and add more sugar if necessary.
• Mix cornstarch with 1/4 cup cold water, stir into rhubarb.
• Cook stirring, over medium heat until mixture thickens and becomes clear.
• Boil gently for about 3 minutes.
• Remove from heat and stir in vanilla.
• Transfer to serving bowl.
• Let cool, cover and refrigerate.
• Custard sauce: In a heavy non aluminum saucepan or top of double boiler, combine sugar, cornstarch and salt.
• Stir in milk.
• Stir over medium heat, bring to a simmer and cook for 5 minutes or until sauce is thickened slightly.
• Whisk egg yolk, whisk about 1/2 cup of hot mixture into yolk.
• Whisk yolk mixture back into hot milk mixture.
• Cook, stirring, over low heat for about 2 minutes or until sauce is thickened.
• Remove from heat, stir in vanilla, and freshly grated nutmeg to taste.
• Cover and refrigerate until needed.
• To serve, pour sauce over individual servings of rhubarb.

SIMPLY FANTASTIC RHUBARB CUSTARD PIE

Steps:

• Preheat the oven at 350 degrees F.
• Stir together the dry ingredients for the filling. Stir in the beaten eggs, then add the chopped rhubarb and mix all together.
• Pour into unbaked pie shell.
• Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes "crumbly".
• Sprinkle topping mixture over the rhubarb filling.
• Bake for one hour at 350 degrees F.

CRUMB-TOP RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
• Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
• Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

RHUBARB & CUSTARD BLONDIES

Steps:

• For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you're using green-tinged rhubarb. Leave to cool.
• Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment.
• Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern.
• Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve. Will keep for three days in an airtight container, or freeze the squares individually.

RHUBARB CUSTARD CAKE

Steps:

• Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
• Set aside.
• Prepare yellow cake mix according to package directions.
• Pour batter in 9 x 13-inch pan.
• Sprinkle rhubarb mixture on top.
• Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
• Bake at 350° about 1 hour.
• Cake will rise to top and sauce will form on the bottom.

RHUBARB CUSTARD BARS

Steps:

• Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
• In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
• Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
• While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
• Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
• To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
• Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

GRANDMA'S RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Separate egg yolks and egg whites. Set egg whites aside for meringue.
• Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
• Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
• Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
• Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.

RHUBARB CUSTARD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine 2 cups flour and 1/4 cup sugar in a bowl. Cut butter into flour mixture until it resembles coarse crumbs; press into a 9x13-inch baking dish.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes.
• Mix 2 cups sugar and 7 tablespoons flour together in a bowl. Whisk cream and eggs into sugar mixture until smooth.
• Spread rhubarb evenly over crust. Pour egg mixture over rhubarb.
• Bake in the preheated oven until bars are set, about 45 minutes. Cool to room temperature.
• Beat cream cheese, 1/2 cup sugar, and vanilla extract together in a bowl until smooth and creamy; fold in whipped topping. Spread cream cheese mixture over rhubarb layer; chill in refrigerator.

RHUBARB CUSTARD PIE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb evenly across unbaked pastry shell.
• In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
• Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

MOM'S RHUBARB CUSTARD TORTE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
• Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
• Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

RHUBARB CUSTARD TART

Steps:

• Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
• Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
• Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
• Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
• In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
• Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

RHUBARB CUSTARD CAKE

Steps:

• Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.