It is the season to harvest rhubarb. Since our temperatures in the Northeast dipped to return-to-spring lows, while I cut rhubarb I also dreamed of comfort food. Rhubarb custard, I decided as I was building a fire in the woodstove.
Notes: This custard is best served slightly warm. I refrigerated it over night but when I wanted some for breakfast I put the individual serving in the microwave for 25 seconds and that was perfect. I used all heavy cream in this because I had some that needed using up asap. If I was making it on a routine basis I’d probably use 1 cup of milk and 1 cup of cream, or all 1/2 and 1/2.
Heat oven to 350 degrees.
Let’s start with the final dish. It is delicious and I can hardly wait to have it for breakfast tomorrow.
Ingredients:
2 cups rhubarb cut into 1/2 inch pieces
1 cup sugar
2 cups heavy cream
1/3 cup flour
4 eggs
1 tablespoon vanilla (I used Vanilla Bean Paste)
1/4 teaspoon salt
Here are the ingredients. The pad of butter is for greasing the baking dish – you could use oil if you prefer.
Chop the rhubarb and toss it with 1/3 of the sugar. Place this in a small casserole dish and cover. Put the pan in a hot oven and bake for 30 – 40 minutes until the rhubarb is soft and the juices are bubbling, but before the fruit becomes mush.
Here’s how the rhubarb looked after 40 minutes my 350 degree oven.
Blend the rest of the ingredients together in a food processor until well mixed and pour over the rhubarb fruit. Return uncovered to the hot oven but place it on the lowest rack.
Bake until the top is puffed and no longer shakes in the center as if it’s liquid. I cooked this one about 45 minutes.
Let the custard sit at least 20 minutes befoe searving so that it’s fully set. Enjoy!
