Rhubarb pancakes with custard Recipe

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serves:

5-6

Skill:

easy

Cost:

cheap

Total Time:

00:50

Prep:

00:10

Cooking:

00:40
plus resting

Nutrition per portion

RDA
Calories 366 kCal 18%
Fat 14g 20%
  -  Saturates 8g 40%

Our rhubarb pancakes are inspired by a favourite retro boiled sweet, rhubarb and custards. Rhubarb pancakes are a brilliant way to celebrate the quintessentially British ingredient that has enjoyed a resurgence of popularity in recent years. It can be used in so much more than a crumble or preserve. We’ve served the rhubarb pancakes with a classic can of sweet, smooth custard. If you prefer, and have the time, why not make your own custard? Rhubarb can have a sharp, bitter flavour but with just a touch of sugar it becomes the perfect balance of sweet and sharp. If you love rhubarb and pancakes you just have to try them together. We are sure they’ll become a quick favourite!

Ingredients

  • 60g butter
  • 200g plain flour
  • 3tsp baking powder
  • 275-300ml milk
  • 2 eggs
  • 400g rhubarb, cut into 4cm lengths
  • 60g caster sugar
  • 400g can custard, heated up, to serve

Method

  • Melt 15g of the butter. Tip the flour and baking powder into a bowl and mix well. Make a well in the centre, then pour in the cooled, melted butter and milk, and crack in the eggs. Beat with a hand whisk, gradually incorporating all the flour. Leave to rest for 1 hour.

  • Put the rhubarb in a shallow, wide pan with 1tbsp water and the sugar. Bring to a gentle simmer and cook gently for 8 mins, or until just tender. Remove the rhubarb and bubble down the syrup, until reduced by half. Add the rhubarb back to the pan.

  • Melt a little butter in a frying pan, or a griddle pan, spoon on blobs (about 2tbsp) of the mixture, adding butter as you need it. Cook for around 2 mins on each side, turning when bubbles appear.

  • Stack the pancakes, top with some rhubarb pieces, drizzle over the syrup and pour over the custard. Serve the rest of the toppings on the side.

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