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!
My love of an easy to make ‘as if by magic’ self saucing pudding set me wondering. What if I could incorporate 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 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.
It makes a delicious alternative to a rhubarb crumble and you don’t have to make any custard.
If you haven’t made a self saucing pudding before and this recipe goes against how you might usually bake, don’t worry. 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 tips to help you make the best rhubarb and 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.
What Do I Need ?
This recipe is perfect for when you’ve got plenty of rhubarb growing. The rest of the ingredients are pantry and fridge staples.
Sponge Batter Ingredients
- Plain flour or all purpose flour
- Baking powder
- Caster sugar or superfine sugar if you’re in the US.
- Butter – I used salted butter but you can use unsalted, just add half a teaspoon of salt to the mix.
- Milk – I used full fat milk.
- Vanilla extract
- Eggs – I used medium eggs. If you’re in the US use large eggs (egg size categories vary from country to country)
Custard Sauce Ingredients
- Custard powder – I used Bird’s Original Custard Powder
- Caster sugar
- Milk
- Butter
How To Make Rhubarb Pudding
Firstly, melt the butter for the batter mix and leave to one side.
Arrange the sliced rhubarb over the base of a large well greased baking dish (I used a shallow 2 litre / 8 cup dish). Sprinkle with sugar.
Bring your milk and butter for the custard sauce to boiling point before you start the batter mix.
To make the batter mix, sift all the dry ingredients into a large mixing bowl.
Whisk the milk, vanilla extract and beaten eggs into the cooled melted butter. Pour onto the dry ingredients and briefly whisk until smooth.
Pour the batter evenly over the rhubarb.




To make the custard sprinkle the custard powder and caster sugar over the batter.
Slowly pour the hot milk and butter over the back of a tablespoon onto your pudding.
Bake in the oven for approximately 35 to 40 minutes until the batter is set.
Tips For The Best Self Saucing Pudding
- Baking dish – Use a 2 litre (8 cup) capacity baking dish that has been well greased with butter. This helps prevent the pudding from burning or catching.
- The key to a perfect pudding is to handle with care and don’t over mix.
- Making the custard – to ensure even distribution of the custard and caster sugar, sieve them together in a bowl and mix before sprinkling over the top of the pudding batter.
- 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.
- Don’t over bake – it’s important not to over bake the pudding as you don’t want the custard to dry out and disappear! Once the top of the rhubarb pudding is cooked to the touch, it’s ready.
- Let your pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.
How To Serve
Self Saucing Rhubarb and Custard Pudding is best served freshly baked. It’s an all in one pudding so you can take it the table just as it is and serve.
How To Store And Reheat
If you do have any leftovers – you can keep it in the fridge for up to three days. I wouldn’t recommend reheating in the oven as the custard will dry out. Pop a serving in a bowl and microwave for about 20 seconds.
If You Like This Recipe…
…You Might Also Like:
- Hot Cross Bun Bread and Butter Pudding
- Self Saucing Chocolate Malteser Mug Cake
- Self Saucing Mocha Pudding
- Blackberry and Apple Pudding
Pin Self Saucing Rhubarb & Custard Pudding For Later

Self Saucing Rhubarb & Custard Pudding
Equipment
- 2 litre (8 cup) shallow baking dish
Ingredients
Rhubarb Sponge:
- 750 g rhubarb trimmed and cut into 1 cm slices
- 2 tbs caster sugar
- 250 g plain flour
- 3 tsp baking powder
- 110 g caster sugar
- 75 g salted butter
- 150 ml milk
- 1 tsp vanilla extract
- 3 eggs beaten
Custard Sauce:
- 3 tbs custard powder
- 150 g caster sugar
- 300 ml milk
- 25 g butter
Instructions
- Preheat your oven to 180℃ / 160℃ fan / 350℉ / Gas Mark 4
- Make sure your dish is well greased with softened butter to prevent the pudding from catching or burning.
- Melt the butter for the batter mix and leave to one side.
- Arrange the sliced rhubarb evenly over the base of your pudding dish and sprinkle with sugar.
- Bring your milk and butter for the custard sauce to boiling point and leave to one side.
Sponge Batter
- Sift all the dry ingredients into a large mixing bowl.
- Add the milk, vanilla extract and beaten eggs into the cooled melted butter and whisk to combine.
- Pour onto the dry ingredients and briefly whisk until smooth.
- Pour the batter evenly over the rhubarb.
Custard Sauce
- Sift the custard powder and caster sugar together before sprinkling over the batter.
- Slowly pour the hot milk and butter over the back of a tablespoon onto your pudding.
- Bake in the oven for approximately 35 to 40 minutes until the batter is set.
- Let your pudding stand and set for at least 5 minutes before serving as this allows the sauce to thicken up.
Notes
- Baking dish – Use a 2 litre (8 cup) capacity baking dish that has been well greased with butter. This helps prevent the pudding from burning or catching.
- The key to a perfect pudding is to handle with care and don’t over mix.
- To ensure even distribution of the custard and caster sugar, sieve them together in a bowl and mix before sprinkling over the top of the pudding batter.
- 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.
- Don’t over bake – it’s important not to over bake the pudding as you don’t want the custard to dry out and disappear! Once the top of the rhubarb pudding is cooked to the touch, it’s ready.
- If you do have any leftovers – you can keep it in the fridge for up to three days. I wouldn’t recommend reheating in the oven as the custard will dry out. Pop a serving in a bowl and microwave for about 20 seconds.
- Nutrition information is approximate and meant as a guideline only.
I’m linking to:
- Ren Behan’s Simple and in Season hosted this month by Elizabeth over at Elizabeth’s Kitchen Diary.
- Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Lucy over at Baking Queen 74.
- Cook Blog Share Linky created by Lucy over at Super Golden Bakes & hosted for the next two weeks by Angela of Patisserie Makes Perfect
- Honest Mummy’s Tasty Tuesdays, hosted this week by Steph at Misplaced Brit.
Jean
Thursday 24th of August 2023
Hi This sounds divine but do you think frozen rhubarb would be ok, I see some people say they have used frozen but not clear if they thawed it first or not …………any thoughts?
Sarah James
Friday 25th of August 2023
Hi Jean, I haven't tried my pudding with frozen rhubarb but I would use it from frozen if it's in small enough pieces. The cooking time should be enough to cook it through as the rhubarb is at the bottom of the slow cooker. Hope this helps, Sarah.
Sian Clarke
Friday 15th of May 2020
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
sarahj
Saturday 18th of July 2020
Using well drained tinned rhubarb might end up too soft and be more of a syrup as the pudding is baked for 40 minutes.
Cook It With Kids
Monday 22nd of May 2017
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!
sarahj
Monday 22nd of May 2017
Thanks Jess, do let me know how you get on.
Manju | Cooking Curries
Monday 6th of March 2017
I have always been so fascniated with self saucing pudding cakes and am yet to make any myself. Thank you for the recipe!
Jules
Sunday 5th of March 2017
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.