Rhubarb and Custard Sweets: The Best You've Ever Tasted - Guaranteed! Imagine Tasting The Perfect Rhubarb & Custard Sweet. If you are making a large cake, you’ll need an 8” cake board for supporting the cake and a larger cake board or stand to display it on. Also pallet knives and side scraper for the buttercream coating if you want it neat, and a large bread knife or cake leveller for splitting the sponges.

As soon as it’s cooked, take it off the heat and scrape it into your batter jug (adding vanilla paste or extract if you haven’t gone the vanilla pod route), then cover with a damp scrunched-up piece of baking parchment to stop it forming a skin. (Even writing ‘skin’ in conjunction with custard makes me feel quite ill.) Once the custard has cooled down, put it into the fridge to chill.Meanwhile, get on with the rhubarb. Heat the oven to 200℃/180℃ Fan/400°F. Cut the trimmed rhubarb into about 5cm / 2 inch lengths if the ribs are slender; if chunky, cut into about 2½ cm / 1 inch pieces. Put into an ovenproof dish in which they can (mostly) sit in a single layer — I use a large baking tin measuring 37 x 34cm / 15 x 14 inches, though you could get away with one a bit smaller — and sprinkle over the 250g / 1 cup of granulated sugar. Mix together well with your hands, leaving the rhubarb in a single layer, as much as possible, then cover the tin or dish with extra-wide foil, sealing the edges, and cook in the oven for approx. 30 minutes until the rhubarb is tender but still holding its shape.

Pour boiling water into the pan so that the water is halfway up the sides of the ramekins. Bake for about 45 minutes, until the custards are almost firm. (The center should be slightly wobbly, but the edges firm.) Choose fresh rhubarb: Use fresh rhubarb that is firm and crisp, with bright red stalks. Avoid using rhubarb that is wilted or has brown spots. Arrange your trifle sponges at the bottom of your trifle bowl, brushing off as much as you can of the sugar coating as you go. Squodge them in as you like, tearing them up as needed to fill any gaps; I tend to go for a layer about 5–6cm / 2 inches deep. Pour your very delicious rhubarb-vermouth liquid over, as evenly as you can, and let the dry little trifle sponges drink it up thirstily, as any sensible person would. The rhubarb tastes fresh and with just a hint of sharpness. And it is perfectly balanced by the rich, luxuriousness of the sweet, creamy custard.Alternatively, you may want to try some of my other blondie recipes, like these Chocolate Chip Walnut Blondies or readers favourite Biscoff White Chocolate Blondies. Use a natural sugar substitute for the custard: To make the custard sugar-free, use a natural calorie-free sugar substitute such as allulose (which I recommend to this recipe), stevia, powdered erythritol, or monk fruit. Follow the recommended amounts for the specific sugar substitute you are using, as the dosing varies a lot depending on the sweetener. For the jelly, in a small saucepan over a low heat, infuse the ginger and softened gelatine in the reserved juice for 5 minutes. Stir to dissolve the gelatine. Strain, reserving 80ml/2¾oz for building the trifle. Pour the remainder into a small bowl, cover and chill in the fridge.

Place 6 ramekins or other small oven-proof dishes into a roasting pan or other large oven-proof dish.

To assemble the dish, whip the 200ml cream until soft peaks form. Top the meringue with the whipped cream, drizzle over the custard and place the rhubarb on the top, along with a dribble of its juice. These delicious bars are made with a shortbread crust and a creamy rhubarb custard filling. To make these bars, prepare this cookie dough for a shortbread crust and press it in the bottom of a greased 9×13-inch (23×33-cm) baking pan. Top with the cooked rhubarb and the custard mixture. Bake the bars at 350 °F (175 °C) until golden brown, about 45 minutes. Let cool and cut into bars. Serve the bars warm or chilled. General Prattling Eggs - I have tested this recipe with 3 medium eggs, or two large eggs, and in both cases, it worked fine. Feel free to use whichever type you have available. How to make these blondies Cook the rhubarb for a further 2 minutes, stirring frequently, until it has broken down completely and the juices have reduced. Remove from the heat. Cool completely, drain any excess liquid, and chill the rhubarb for 2 hours. Set aside 125ml / ½ cup of the rhubarb juices for now and measure out another 175ml / ¾ cup of the rhubarb juice (I should say that by the end of the hothouse rhubarb season it seems to make less liquid; if you don’t have enough, I suggest you make up the amount with orange juice), then add to it the red vermouth. Taste one teaspoon just for the joy of it, although once you do so, it will be hard not to drink the rest.