Rhubarb and custard

A stunning Rhubarb Custard Cake with a thick custard layer baked in the centre of the cake. Delight your family and friends with this beautiful rhubarb cake.

This beautiful rhubarb and custard tart recipe is the only visually stunning (and delicious) dessert you need this spring.

If you can’t decide whether to make a tart or crumble then make this fabulous rhubarb and custard crumble tart which combines the two desserts.

This cake was a bit of a revelation to me. I’m someone who loves to throw a cake together at the drop of a hat, and this one is not only quick to prep, but puts ingredients to work that you might already have in the cupboard, such as a tin of custard! Though the rhubarb can be substituted with berries or apples in other seasons, it is a thing of joy when it’s available

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.

Want to enjoy the classic pairing of rhubarb and custard in summer months? Try this delectable chilled dessert.

This rhubarb clafoutis is crazy easy to make. Simply dump the sliced rhubarb at the bottom of the pan and pour over the luscious custard-like batter on top then bake! The tart rhubarb adds a refreshing taste to this French classic dessert that makes it absolutely delicious! Whether enjoyed warm or at room temperature, a dusting of powdered sugar or some cream on top adds an elegant touch to this simple yet delectable dessert.

Buying ready-made meringue and custard means you can whip up this summery dessert, packed with juicy rhubarb, in record time

Fresh rhubarb, spring greens, British asparagus – celebrate the season with our columnist Tom Kerridge's delicious dishes

Source: Bon Appetit Notes: It is not recommended to mix the batter for this cake in a mixer, and there is no need — with about a minute of vigorous beating with a whisk, the eggs and sugar become lemony in color and thick and ribbony in texture. If you are avoiding alcohol, substitute a tablespoon of vanilla for the rum. Your rhubarb slices, no matter how lightly you place them atop the batter, will mostly sink. A few things I have found that help keep them afloat: 1. Chill the batter…