Rhubarb Breakfast Pots
Prep time
Cook time
Total time
Make these up the night before and serve for breakfast straight from the fridge.
Serves: 4
  • 1 bunch rhubarb
  • 2-3 tsp vanilla
  • 1 orange, juiced
  • 2 tbsp brown sugar
  • 1 tbsp corn flour
  • ½ cup vanilla yoghurt
  • ½ cup cream
  • 2 large eggs
  • 1 tsp vanilla
  1. Preheat the oven to 180oC.
  2. Chop the rhubarb into 2cm pieces.
  3. In a saucepan, add rhubarb, orange juice, vanilla and brown sugar and bring to the boil before reducing to a simmer.
  4. Once the rhubarb breaks down (3-4 minutes), sprinkle in the corn flour so that it thickens the sauce.
  5. Once the corn flour is cooked out and the mixture has thickened (another 2-3 mins), add it to the bottom of 4 individual ramekins.
  6. In another bowl whisk together the yoghurt, cream, eggs and vanilla.
  7. Pour over the rhubarb and make a little swirl with a fork to slightly marble the mixture.
  8. Bake for approximately 30 minutes, until the custard-like top is golden and set around the edges, but still a bit wobbly in the middle. It may crack as it cools and that is OK. Cool, then refrigerate overnight.
Recipe by Play With Food at https://www.playwithfood.com.au/rhubarb-baked-custard/