Rhubarb and custard slump

  • Vegetarian


400g rhubarb, trimmed and cut into 4cm lengths
2 pieces stem ginger in syrup, finely chopped
2-3 tbsp fresh orange juice
125g golden caster sugar, plus 1-2 tbsp extra for sprinkling
150g plain flour
1 tsp baking powder
½ tsp vanilla powder
45g unsalted butter, diced
4 tbsp whole milk
500ml tub fresh vanilla custard, to serve


1. Preheat the oven to 190°C, gas mark 5. Place the rhubarb, ginger, orange juice and 50g sugar in an ovenproof dish and bake for 15 minutes, until softened.

2. Stir together the flour, baking powder, vanilla powder and remaining 75g sugar with a pinch of salt. Rub in the butter, then stir in the milk and bring together with your hands. Take small spoonfuls and place on top of the rhubarb. Scatter over the extra 1-2 tbsp sugar and bake for 30-35 minutes, until the topping is golden and cooked all the way through. Serve with hot custard. SF 

This recipe first appeared in the Harvest section of Waitrose Food, February 2017 issue. Download the Waitose Food app for the full issue

  • Preparation time: 10 minutes
  • Cooking time: 35 minutes
  • Total time: 45 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,868kJ
Fat 19g
Saturated Fat 11.6g
Carbohydrate 62.3g
Sugars 39.7g
Protein 6.2g
Salt 0.2g
Fibre 1.8g

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3 stars

Average user rating Based on 5 ratings

This recipe was first published in Wed Feb 01 14:54:29 GMT 2017.