Rhubarb custard cups

Name: Rhubarb custard cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 4 sheets phyllo dough; 1/4 cup unsalted butter, melted; 2 tbsp granulated sugar; 1 cup frozen raspberries, or 300-g pkg frozen rhubarb; 2 1/2 cups sliced fresh or frozen rhubarb; 1/2 cup granulated sugar; 2 tbsp cornstarch; 2 tbsp granulated sugar; 2 tbsp custard powder; orange zest, from half an orange; 250 mL 10% cream; 1/2 tsp vanilla

Prep Time20 min
Total Time45 min
Makes12 servings

By Chatelaine

Andreas Trauttmansdorff

Fill crisp phyllo cups with orange-scented custard, then crimson berry-rhubarb sauce. It's the ultimate sophisticated finale for spring dinners.

Ingredients

4 sheets phyllo dough
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

Berry-rhubarb sauce

1 cup frozen raspberries, or 300-g pkg frozen rhubarb
2 1/2 cups sliced fresh or frozen rhubarb
1/2 cup granulated sugar
2 tbsp cornstarch

Custard

2 tbsp granulated sugar
2 tbsp custard powder
orange zest, from half an orange
250 mL 10% cream
1/2 tsp vanilla

Instructions

Preheat oven to 350F. Lightly coat or spray a 12-cup muffin tin with oil. Place 1 phyllo sheet on a large cutting board. Lightly brush with butter, then sprinkle with 1 1/2 tsp sugar. Cover with another phyllo sheet. Line up all edges. Repeat brushing, sprinkling and layering with 2 more phyllo sheets, ending with sugar sprinkled overtop. Cut phyllo stack into 12 equal squares. Carefully place 1 square stack in muffin cup, pressing around bottom with your fingers to form a cup. Leave sides of phyllo upright. Do not fold over. Repeat with remaining phyllo square stacks. Prick bottoms of cups with a fork. Bake in centre of preheated oven until crispy and golden, 7 to 9 minutes. Remove to a cooling rack.
In a small saucepan, stir 2 tbsp sugar with custard powder until evenly mixed. Stir in orange peel. Gradually stir in about 1/4 cup cream until no lumps remain. Then gradually stir in remaining cream and vanilla. Place over medium heat. Stir with a wooden spoon until gently boiling and thickened, 5 minutes. Pour into a medium-size bowl. Press plastic wrap onto surface. Refrigerate until cold, at least 1 hour or overnight.
For sauce, place frozen berries in a large saucepan. Add rhubarb. Mix 1/2 cup sugar with cornstarch and stir in. Place over medium heat. You don't have to add any water as the fruit waters out as it cooks. If fruit is in a frozen block, it will take longer to cook. You will have to break it up with a spoon. Stir often until a thick sauce forms, 10 to 15 minutes. Stir constantly for the last few minutes of cooking. Reduce heat if sauce starts to stick. Spoon about 2 tsp custard into each phyllo cup. Top with rhubarb mixture.
Make Ahead Tip: Prepare phyllo cups, custard and rhubarb sauce. Store cups, covered, at room temperature up to 4 days. Refrigerate sauce, covered, up to 3 days and custard up to 1 day. Fill just before serving.

Nutrition (per serving)

Calories 153, Protein 1.5g, Carbohydrates 22.8g, Fat 6.5g, Fibre 1.2g, Sodium 55mg.

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Desserts

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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