Rhubarb Custard Recipe
April 29, 2013
Photo: ulterior epicure
This healthy and delicious rhubarb custard dessert contains just 200 calories per serving.
Now that rhubarb is coming in to season, it's time to start reaping the health benefits of this delicious fruit. Read our post on 5 reasons to eat rhubarb this spring and try this tasty recipe!
Makes 15 servings
2 tbsp chia seed
¼ cup coconut flour
¾ cup whole wheat flour
3 tbsp butter
1 cup granulated sugar
1 cup half and half
¼ cup white whole wheat flour
6 large egg yolks
¼ tsp salt
6 cups rhubarb, chopped
6 large egg whites
¼ tsp salt
1 tsp vanilla
1/3 cup granulated sugar
1 tbsp shredded coconut
To prepare the crust:
Combine the flours, butter and chia seeds together in all a small bowl and mix together with clean hands until mixture resembles coarse crumbs.
Press into bottom of ungreased ramekins and bake 10-12 minutes.
To prepare the custard:
Combine all ingredients except rhubarb in large bowl. Beat at a medium speed until smooth, then fold in chopped rhubarb.
Pour rhubarb mixture over the baked crust. Continue baking 25-35 minutes or until filling is firm to the touch. Increase oven temperature to 400°F.
To prepare the meringue:
Beat egg whites in large bowl at low speed until foamy. Add the salt and vanilla. Increase speed to high and beat, gradually adding sugar, until glossy and stiff peaks form.
Spread meringue over hot filling, sealing to edge. Then sprinkle with shredded coconut. Continue baking 7-10 minutes or until meringue is lightly browned.
*note- bake ramekins on a sheet tray
Nutritional information per serving:
Saturated Fat: 3.5g
Latest Posts Subscribe to the SPE RSS feed
June 16, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Americans drink more coffee this year than last year...but is all this coffee good for us? In her latest blog, Kristy Del Coro talks about coffee and what the latest research and recommendations say.
May 26, 2017 by Kristy Del Coro, Senior Culinary Nutritionist
Inspired by spring ingredients, Kristy Del Coro created this delicious grain salad, featuring farro, freekeh, chickpeas, strawberries and asparagus.