Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cup (125 ml /4.2 fl oz ) water
- ⅔ cup (150 g /5.3 oz ) superfine sugar , plus 1 tablespoon
- 400 g (14 oz) rhubarb , trimmed and chopped into 3–4 cm (1.2–1.6 in) pieces
- 2½ cups (625 ml/1.32 pints ) milk
- ⅓ cup plus 1 tablespoon (100 ml/3.4 US fl oz) heavy cream, plus extra to serve (optional)
- 1 teaspoon vanilla extract
- 4 tablespoons custard powder
- 2 eggs
- ⅔ stick (80 g/2.8 oz) butter
- 10 slices thick-sliced white sandwich bread , crusts removed and cut into triangles
- 2 teaspoons powdered sugar , to serve
Directions
Preheat the oven to 160 °C (320 °F) .
Heat the water and ¼ cup (60 g/2.1 oz) of sugar in a large frying pan over medium heat until the syrup bubbles.
Add the rhubarb and simmer for 3 minutes, turning occasionally.
Remove the heat and set aside to soak.
Heat the milk, cream and vanilla in a saucepan over a low heat until small bubbles appear.
Meanwhile, combine the remaining sugar, custard powder, and eggs in a heatproof bowl.
Gradually pour the hot milk into the egg mixture, whisking as you go to temper it.
Grease a 30-by−20 cm (12-by−7.9 in), deep baking pan . Butter the bread slices.
Lay the bread slices in the baking pan, overlapping them slightly. Distribute the rhubarb on top, reserving the rhubarb syrup.
Pour in the custard to cover the bread slices. Soak for 20 minutes.
Bake for 30 minutes until the bread puffs up.
Scatter over 1 tablespoon sugar.
Increase temperature to 180 °C (356 °F) and bake for 5 more minutes until golden.
Dust with powdered sugar and serve optionally with rhubarb syrup and cream.