How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rhubarb Custard Cups?

You need 15 ingredients. The key ingredients include: Phyllo cups, 4 sheets frozen phyllo dough, thawed, 1/4 cup unsalted butter, melted, 2 tablespoons granulated sugar, and more.

Is Rhubarb Custard Cups suitable as baking & desserts?

Yes, Rhubarb Custard Cups falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Rhubarb Custard Cups?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Custard Cups Recipe

Name: Rhubarb Custard Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Phyllo cups; 4 sheets frozen phyllo dough, thawed; 1/4 cup unsalted butter, melted; 2 tablespoons granulated sugar; Custard; 2 tablespoons granulated sugar; 2 tablespoons store-bought custard powder; 1/2 orange, zest of, finely grated; 1 cup half-and-half cream; 1/2 teaspoon vanilla; Berry-rhubarb sauce; 1 cup fresh raspberries or 1 cup frozen unsweetened raspberries; 2 1/2 cups fresh rhubarb, chopped (frozen can be used); 1/2 cup granulated sugar; 2 tablespoons cornstarch

1

Custard cups:

2

Preheat oven to 350F (180C).

3

Lightly coat or spray a 12-cup muffin tin with oil.

4

Place 1 phyllo sheet on a large cutting board.

5

Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges.

6

Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop.

7

Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over.

8

Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork.

9

Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.

10

Custard:

11

In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed.

12

Stir in orange peel.

13

Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla.

14

Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes.

15

Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.

16

Berry-rhubarb sauce:

17

Place frozen or fresh berries in a large saucepan. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon.

18

Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in until blended.

19

Place over medium heat. You do not have to add any water - juices come out of the fruit as it cooks.

20

Stir often until a thick sauce forms, 10 to 15 minutes.

21

Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick.

22

To serve - spoon about 2 teaspoons of custard into each phyllo cup. Top with rhubarb mixture. Garnish with a mint or lemon balm leaf.

23

Note: To prepare this recipe in advance - Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

Rhubarb Custard Cups

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