Baked Rhubarb Custard

Baked Rhubarb Custard
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 309.7
  • Total Fat: 24.9 g
  • Cholesterol: 168.1 mg
  • Sodium: 53.6 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Baked Rhubarb Custard calories by ingredient


Introduction

This is so good, I think I am addicted! It cooks in 6 individual ramekins. Perfection. This is so good, I think I am addicted! It cooks in 6 individual ramekins. Perfection.
Number of Servings: 6

Ingredients

    Rhubarb:
    2-1/2 cups finely cut rhubarb
    1/2 cup Xylitol or Splenda

    Custard Mixture:
    3 large eggs
    1/2 cup water
    1 cup whipping cream
    3 TBS Xylitol or Splenda
    1/4 cup melted butter
    2 tsp vanilla extract
    1/2 tsp orange zest



Tips

I like to bake it in a water bath in the oven - put a little cold water in a baking dish and sit the ramekins in the water. Just make sure you don't have so much water that it runs into the ramekins.


Directions

Combine rhubarb, 1/2 cup Xylitol or Splenda and microwave on high for 1 minute, 30 seconds.

In a different bowl, beat eggs, water, cream, Xylitol or Splenda, melted butter (cooled a little), vanilla, orange zest. Put the rhubarb into 4 ramekins, add custard mix.
Bake at 180C / 266F for approximately 35-40 minutes.




Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user ARIELLEKELLY.