Rhubarb Creme Brulee

If you’re a fan of rhubarb, like I am, then you have got to try this Rhubarb Creme Brulee.  At the bottom of the velvety, smooth custard is a not-to-sweet, tart mixture of rhubarb, all topped with caramelized brown sugar.  I just wish I had made a bigger batch!

Rhubarb Creme Brulee

When we were on our cruise this past March Break there was a Banana Creme Brulee that was on the menu for dessert.  I ordered it one night and really enjoyed it.  My one son tasted it and he ordered it two more times that week.  I noticed though, that he seemed to be only eating the top crust of the dish and leaving the rest.   He was after the brown sugar crust!  Could I blame him?

Rhubarb Creme Brulee

Rhubarb Creme Brulee

So when I gave him this dish to eat, I was expecting him to pick off the top crust and leave the rest.   Not a chance!  He quickly ate the whole bowl and asked if he could have another.  Sorry buddy, that’s it!
Next time I make this, I’m definitely making a double batch.  You should too, you’ll thank me for it!

Rhubarb Creme Brulee

Rhubarb Creme Brulee


Rhubarb Creme Brulee

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

A delicious surprise of stewed rhubarb under a smooth and creamy custard, all topped with a crunchy brown sugar crust.


    For the Rhubarb mixture:
  • 2 cups fresh rhubarb, chopped
  • 1/3 cup sugar
  • 3 Tbsp. brown sugar
  • 2 Tbsp. water
  • For the Custard:
  • 2 cups 35% whipping cream
  • 5 egg yolks
  • 2 eggs
  • 1/2 cup sugar
  • 1 tsp. vanilla
  • 1/4 cup brown sugar


For the Rhubarb mixture:
In a medium saucepan, combine rhubarb, sugar, brown sugar and water.
Bring to a boil and then reduce heat and simmer for about 10 minutes, stirring occasionally.
Rhubarb should be softened and mixture thickened.
Remove from heat and let cool.
For the Custard:
In a small saucepan, heat cream until is reaches a simmer.
In a bowl, whisk together egg yolks, eggs, sugar and vanilla.
Once cream has reached a simmer, gradually whisk into the egg mixture.
Strain through a fine sieve into a bowl.
To assemble:
Preheat oven to 300 F.
Divide rhubarb mixture evenly into 6 ramekins or 6 small oven-safe bowls.
Carefully pour or spoon custard mixture evenly over rhubarb.
Set ramekins in an oven proof dish and place in the oven.
Pour hot tap water into the pan to come halfway up the ramekins.
Bake in preheated oven until custard is set, about 1 hour.
Remove dishes from oven and place ramekins on a wire rack to cool completely.
Cover each dish with plastic wrap and refrigerate for at least 6 hours or up to 2 days.
Once you're ready to serve, remove plastic from each dish and blot any water off the top with a paper towel.
Sprinkle 2 tsp. of brown sugar on the tops of each custard and transfer to a baking sheet.
Broil cups as close as possible to the heat source until sugar melts and caramelizes (about 2 minutes).
Let stand until sugar hardens.
Recipe from Foodland Ontario
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  1. So I DO love creme brulee but I’ve literally never tasted rhubarb before in my life. Is it worth it? Should I take the plunge Liz?? HELP MEEEE – heehee though this recipe is making me think I would like it rather much. :D

    • What? Are you serious Jess? You have got to try rhubarb (maybe not raw the first time or you’ll pucker up for sure!). Try cooking it down with some sugar or into a crisp. Trust me, you’ll love it! :)

  2. Creme brulee is one of my favourite desserts. I have a blueberry one the other day and was in love. I think it’s time i try other fruits too! :)

  3. This sounds really delicious, Liz! I’m a huge rhubarb fan, which only happened a few years ago. I don’t blame your son for going for the sugar topping — it does totally make this dessert extra special. I’m pinning this one!

  4. Anything with rhubarb is a must try for me! Our fresh rhubarb season in the northeast is so short that I try and make as many things out of it as I can….it does freeze well though. Visiting from Marvelous Mondays…definitely pinning this!

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