Dairy Farmers of Canada

Rhubarb Crème Caramel

Roasting softens the rhubarb, mellows its tartness and removes enough moisture to enable the rhubarb pieces to float in the velvety, creamy custard. A hint of maple syrup further enhances the spring flavours we've anticipated all winter long.

  • Prep: 40 min
  • Cooking: 1 h 20 - 1 h 25
  • Refrigeration: 4 h
Yields 6 servings
rhubarb creme caramel


  • 3 1/2 cups (875 mL) sliced rhubarb (about 1/2 -inch/2 cm thick)
  • 1 cup (250 mL) sugar
  • 1 tbsp (15 mL) water
  • 1 1/2 cups (375 mL) 18 % cream
  • 3 tbsp (45 mL) Canadian maple syrup
  • 4 eggs
  • 1/3 cup (80 mL) whipped 35 % cream
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Preheat oven to 425 °F (220 °C). On parchment-lined baking sheet, roast rhubarb for 20 min or until it softens and most of the moisture evaporates; set aside.

Reduce oven temperature to 300 °F (150 °C). Butter six 3/4-cup (180 mL) heatproof custard cups or soufflé dishes; place cups in a 13 x 9-inch (33 x 23 cm) baking dish.

In small saucepan, over medium-low heat, thoroughly combine 3/4 cup (180 mL) sugar with water. Turn heat to medium-high; bring to boil without stirring, 5 to 7 min or until sugar is completed melted and amber in colour. Immediately divide among prepared custard cups, swirling to coat bottom. Set aside (see cooking tip.)

In small saucepan, heat 18 % cream over medium-high heat for 4 to 5 min or until steaming. Alternately, in microwave-safe bowl, microwave cream for 1-1/2 to 2 min on High (100 %) power or until steaming.

In separate medium bowl whisk remaining 1/4-cup (60 mL) sugar, maple syrup and eggs; gradually whisk in heated cream. Stir in roasted rhubarb. Divide custard among prepared custard cups. Pour enough hot water into baking dish to come halfway up sides of custard cups.

Bake for 50 to 55 min, or until custard is set in centre. Remove custard cups from water; let cool on wire rack, about 30 minutes. Loosely cover with plastic wrap; refrigerate until chilled, about 4 hr or up to 2 days.

Run a sharp knife around cups to loosen custards; invert onto serving plates. Decorate with a dollop of whipped cream.


To prevent burning as the sugar cooks to caramel, brush down sides of pan with wet pastry brush and swirl sugar mixture occasionally.

Prepare sugared custard cups and roast rhubarb a day (24 hours) in advance. The remaining steps can be done in a matter of minutes.

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Nutritional information

Per serving
Energy: 351 Calories
Protein: 7 g
Carbohydrate: 46 g
Fat: 17 g
Fibre: 1.3 g
Sodium: 71 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 148 mg
Riboflavin: 16 %
Vitamin A: 19 %
Vitamin B12: 22 %
Zinc: 11 %