Reviews (1)

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102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3

Martha Stewart Member

Rating: 5 stars

06/19/2016

                This rhubarb custard has become my go-to recipe for rhubarb. Super easy to make and my husband likes it even better than rhubarb crisp.  Love that you just blend everything except rhubarb together and just pour over softened rhubarb and cook. I use a bit more rhubarb than recipe calls for. Love it!

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Gallery

Rhubarb Custards

                              Credit: 
                              Johnny Miller

Recipe Summary

prep: 10 mins

total: 1 hr 30 mins

Yield: Makes 6

Ingredients

Ingredient Checklist

Unsalted butter, for dishes

3/4 cup sugar, plus more for dishes

12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick

1 cup whole milk

1/2 cup heavy cream

1/3 cup all-purpose flour

2 large eggs, plus 1 large egg yolk

Coarse salt

Gallery

Rhubarb Custards

                              Credit: 
                              Johnny Miller

Recipe Summary

prep: 10 mins

total: 1 hr 30 mins

Yield: Makes 6

Rhubarb Custards

                              Credit: 
                              Johnny Miller

Rhubarb Custards

                              Credit: 
                              Johnny Miller

Rhubarb Custards

Recipe Summary

prep: 10 mins

total: 1 hr 30 mins

Yield: Makes 6

Recipe Summary

prep: 10 mins

total: 1 hr 30 mins

Yield: Makes 6

prep: 10 mins

total: 1 hr 30 mins

prep:

10 mins

total:

1 hr 30 mins

Yield: Makes 6

Makes 6

Ingredients

Ingredients

  • Unsalted butter, for dishes
  • 3/4 cup sugar, plus more for dishes
  • 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup all-purpose flour
  • 2 large eggs, plus 1 large egg yolk
  • Coarse salt

Directions

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.

Reviews (1)

Add Rating & Review

102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3

Martha Stewart Member

Rating: 5 stars

06/19/2016

                This rhubarb custard has become my go-to recipe for rhubarb. Super easy to make and my husband likes it even better than rhubarb crisp.  Love that you just blend everything except rhubarb together and just pour over softened rhubarb and cook. I use a bit more rhubarb than recipe calls for. Love it!

Reviews (1)

Add Rating & Review

102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3

Add Rating & Review

102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3

102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3

102 Ratings

5 star values:

                                  22

4 star values:

                                  36

3 star values:

                                  29

2 star values:

                                  12

1 star values:

                                  3
  • 5 star values:
  • 22
  • 4 star values:
  • 36
  • 3 star values:
  • 29
  • 2 star values:
  • 12
  • 1 star values:
  • 3

Martha Stewart Member

Rating: 5 stars

06/19/2016

                This rhubarb custard has become my go-to recipe for rhubarb. Super easy to make and my husband likes it even better than rhubarb crisp.  Love that you just blend everything except rhubarb together and just pour over softened rhubarb and cook. I use a bit more rhubarb than recipe calls for. Love it!

Martha Stewart Member

Rating: 5 stars

06/19/2016

                This rhubarb custard has become my go-to recipe for rhubarb. Super easy to make and my husband likes it even better than rhubarb crisp.  Love that you just blend everything except rhubarb together and just pour over softened rhubarb and cook. I use a bit more rhubarb than recipe calls for. Love it!

Rating: 5 stars

All Reviews for Rhubarb Custards

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Rhubarb Custards

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest