Rhubarb custard

Make this soft and delicious English rhubarb custard pudding to celebrate the season. This is a sweet and tangy Nigella Lawson recipe.

Rhubarb Custard Bars are so sweet and satisfying! Made with a shortbread crust and a tangy custard filling, these bars will make the best spring 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.

Discover the best strawberry rhubarb custard pie recipe. This classic dessert combines fresh strawberries and tart rhubarb in a creamy custard filling, perfect for any occasion.

This pretty dessert will grace any table, from elegant brunches to simple suppers. Tart rhubarb with creamy custard is the perfect spring treat!

Traditional rhubarb custard pie pairs tart rhubarb with rich custard to create an unforgettable pie. The crumb topping is optional, but it adds a delightful crunch.

This recipe is a combination of some of our favourite desserts – it's a winner! Great for impressing your dinner party guests.

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.

These bars are three layers of goodness that are easier to eat with a fork. Based off of my grandma's rhubarb custard pie makes this a great nostalgic summertime dessert.

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…