Self Saucing Rhubarb & Custard Pudding

A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!

I’ve been patiently waiting for my rhubarb to be ready for picking since April, I must have a late variety. We love rhubarb here at the Kitchen Shed and seeing the first leaves starting to unfurl is a sign of things to come in the garden.

My love of an easy to make ‘as if by magic’ self saucing pudding set me wondering if I could use one of my favourite classic British flavour combinations, rhubarb and custard. Remember those rhubarb and custard boiled sweets ? So sharp, yet so sweet and creamy.
After a few trials and experimenting with quantities and methods, I finally cracked it ! A tender vanilla sponge over a layer of sharp rhubarb revealing its own pool of creamy custard beneath. I trialled the recipe in the slow cooker too (as my Chocolate Mocha Pudding works a treat in the slow cooker) but the results varied – I think the bottom heat of the slow cooker is too much for the milk and custard powder – so the jury is still out and it’s a case of watch this space.

If you haven’t made a self saucing pudding before, don’t worry if this recipe goes against how you might usually bake. Sprinkling sugar and custard powder over a batter and pouring hot milk on the top looks and sounds rather strange but be patient, it works. I’ve included a few Kitchen Shed Tips to help you on your way to making the perfect Self Saucing Rhubarb & Custard Pudding.

If your tastebuds are not keen on rhubarb or there is a rhubarb shortage – seasonal or otherwise – this recipe also works well with apples or blackberry and apple.


5.0 from 3 reviews
Self Saucing Rhubarb & Custard Pudding
Prep time
Cook time
Total time
A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!
Recipe type: Pudding/Dessert
Cuisine: British
Serves: 6

Rhubarb Sponge:
  • 750 g rhubarb trimmed and cut into 1 cm slices
  • 2 tablespoons caster sugar
  • 250 g plain flour
  • 3 teaspoons baking powder
  • 110 g caster sugar
  • 75 g butter melted and cooled
  • 150 ml milk
  • 1 teaspoon vanilla extract
  • 3 eggs beaten

Custard Sauce:
  • 3 tablespoons custard powder
  • 150 g caster sugar
  • 300 ml milk
  • 25 g butter

You will need: A 2 litre shallow baking dish

Preheat oven: 180℃ / 350℉ / Gas Mark 4
  1. Kitchen Shed Tip: Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
  2. Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
  3. Bring your milk and butter for the sauce to boiling point before you start the batter mix.

Sponge Batter:
  1. Sift all the dry ingredients into a large mixing bowl.
  2. Add the milk, vanilla extract and beaten eggs into the cooled melted butter and whisk to combine.
  3. Pour onto the dry ingredients and briefly whisk until smooth. Pour the batter evenly over the rhubarb.
  4. Kitchen Shed Tip: The key to a perfect pudding is to handle with care and don’t over mix.

Custard Sauce:
  1. Sift the custard powder and caster sugar together before sprinkling over the batter.
  2. Use the back of a tablespoon and slowly pour the hot milk and butter over your pudding.
  3. Kitchen Shed Tip: Pouring the hot liquid over the back of a spoon as close to the pudding as you can will prevent the liquid from falling too heavily and help keep a light sponge.
  4. Bake in the oven for approximately 40 minutes until the batter is set.
  5. Kitchen Shed Tip: Let your Self Saucing Rhubarb & Custard Pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.

Pin Self Saucing Rhubarb & Custard Pudding for later:A light airy vanilla sponge blanketing a layer of rhubarb in a pool of custard, complete with tips to the perfect Self Saucing Rhubarb & Custard Pudding!

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63 thoughts on “Self Saucing Rhubarb & Custard Pudding”

  • Is it possible to use well drained tin rhubarb please as fresh isn’t always easy to get hold of and I have no garden or outdoor space to grow it x

    • Using well drained tinned rhubarb might end up too soft and be more of a syrup as the pudding is baked for 40 minutes.

  • Really looking forward to cooking this with a group of kids in a half term workshop next week. Was looking for the perfect seasonal recipe and here it is!

  • This looks utterly delicious and certainly one that I will be trying. I love rhubarb and have a big patch in our garden, this looks creamy enough to appeal to the kids.

  • I absolutely love rhubarb desserts and pairing it with a custard is perfect! Sounds like a wonderful dessert, perfect for springtime!

  • So you actually grow Rhubarbs? That is so cool, I do love a good dessert and this one surely does it for me. Thanks for sharing Sarah!

  • Wow, this takes me back to school dinners -the desserts were pretty good. I remember having something similar with gooseberries, it’s the same tart/sweet combination.

  • Oh wow what an amazing idea! You can’t beat rhubarb & custard – they are a match made in heaven. I love this plan & your clear steps. Thanks so much for joining us at #bloggerclubuk

    • Thanks Becky, rhubarb and custard is my favourite comfort food. Always a pleasure to link up with #BloggerClubUK x

  • OOO I know the hubby will love this! custard is one of his favourites for pudding! Well done on being featured this week and thanks for linking to #YumTum 🙂

  • Yum! I love rhubarb and custard. I have never cooked it this particular way so will be giving this a try :)#YumTum

    • Thanks Sara, I love rhubarb season and you can’t have rhubarb without custard, can you? Let me know how you get on 🙂

  • Be still my beating heart. This pudding is fan-flippin-tastic. I have some rhubarb in the freezer from last year – not only do I absolutely love the look of this pudding, I want to eat it AND my hubby will love me even more than he does already! Making this will be a fantastic treat for my family. Thank you for such a brilliant recipe, as always. Sammie xx

    • Thanks for your lovely comment Sammie, I hope you and your family enjoy my rhubarb and custard pudding xx

  • It looks yummy, but I’ll just have to drool over the pictures because it’s not sugar, dairy and gluten free 😉 #bloggerclubuk

  • To be honest I have never tried Rhubarb, my dad always loved it, but for some reason I was not willing to taste it I will have to try now that I am all grown up because this sounds amazing #BloggerclubUK

    • Thanks for popping by, I hope you do get to try some rhubarb & that you like it. Don’t forget you could always make a blackberry and apple version.

    • Thanks Maria. It is a lot of sugar, I think we have a rather sweet tooth here at the Kitchen Shed. Self saucing puddings tend to use a lot of sugar in the sauce, I’m going to try it with 100 g sugar & I’ll let you know how I get on.

    • Thanks Helen, we’re finding self saucing puddings are quite addictive. A good job the rhubarb season is about over 🙂

  • Yum! I love rhubarb, I’ve just started this year trying to grow some too. I will definitely be trying this, sounds delicious 🙂

  • Wonderful recipe! I live in a part of the U.S. where it is very hard to grow rhubarb and you can only get it in the store for a couple of weeks every spring. The apples are a great tip!


    • Thanks Marcey, I’ve found it much harder to grow rhubarb here in France but I’m so glad the rhubarb patch has eventually started growing well, I would really miss being able to get hold of rhubarb easily. Hope you enjoy the self saucing apple version. Let me know how you get on 🙂

    • Thanks Angela. If you like rhubarb you’ve got to try this pudding & it’s so easy to make too. A pleasure to link up with #CookBlogShare

  • I’ve never tried a self-saucing pudding but love the sound of this – I’ll be pinning it to hopefully try soon and will let you know if I get chance to make it. I may have to substitute the rhubarb though as my husband doesn’t like it. IT seems a shame as rhubarb and custard is such a good combination.

    • Thanks Corina, looking forward to hearing from you. Apples work really well in the pudding, I have made several self saucing apple & custard puddings. I’m so glad you made this comment as I forgot to mention this in the post.

    • Thanks Helen, glad you found my Kitchen Shed Tips useful. Always a pleasure to link up with #Bakeoftheweek
      I’ll pop over later to see the roundup x

  • I have to confess I have never tried making a self saucing pudding and I think using Rhubarb and Custard is such a classic British combo that I will have to try. I am just hoping my rhubarb gives out a few more stalks soon as I seem to have gobbled a lot up already.

    Good tip about pouring over the back of the spoon too.

    I am delighted you joined in with #loveseasonalfood. I do hope you call by again soon.

    Thank you


    • Thanks Clare, glad you found the Kitchen Shed Tips useful. If you’ve ran out of rhubarb, don’t worry the pudding works well with apple. I’m sure I’ll joining #loveseasonalfood again soon 🙂

  • Hi Sarah, Wow, nice pudding.
    I am celebrating my First Blog Anniversary-
    There is a event and a give away. Please join, it is open for everybody.

    • Thanks Elizabeth, it’s a pleasure linking up with #simpleandinseason . Seems like we need comfort food at the minute with the weather we’re having.

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