Rhubarb and custard

Name: Rhubarb and custard
Cuisine: French
Ingredients: 2 stalks rhubarb, cut into approximately 10cm lengths; 100 g water; 25 g butter; 35 g flour; 3 egg whites; 250 g diced fresh or frozen rhubarb; 250 g diced fresh or frozen rhubarb; 150 g elderflower cordial; red colouring, if desired; 3 sheets gelatine; 90 g milk; ½ tsp vanilla bean paste; 3 egg yolks; 30 g sugar; 210 g cream; 45 g mascarpone; coloured glaze, coloured white if desired; candied rhubarb; edible flowers

Preparation info

Makes
24

Difficulty
Easy

Appears in

Pâtisserie Made Simple

By Maxine Scheckter

Published 2026

About

Rhubarb and custard is a classic English pairing and with the addition of elderflower, this gâteau has a lovely floral flavour. Using a choux pastry sponge not only gives you a super light sponge base, but it also has a slight eggy flavour that helps enhance the custard tones.

Ingredients

Candied rhubarb

2 stalks rhubarb, cut into approximately 10cm lengths
100 g sugar
100

Europe
France
Dessert
Low calorie
Spring

Method

Preheat the oven to 90°C and line a baking tray with baking paper. Use a mandolin or a vegetable peeler to slice 0.5–1mm thin slices of rhubarb so you have long, thin strips, the same length and width as the rhubarb stalks. Reserve any pieces that aren’t thin enough for the compote. Bri