Rhubarb and custard slump

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

Serves: 6


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