Recipe: rhubarb custard tarte


Spring. For me it’s about feeling the sun on my face. Shedding a few layers of clothing and watch all the flowers blossom.

And I get terribly excited about the fresh produce. First the wild garlic, then the asparagus, rhubarb and new potatoes.

At the moment we can enjoy all these things and it makes me rather giddy with happiness! FINALLY winter (although it wasn’t an awful one in London this year) is over!

To celebrate the arrival of Yorkshire rhubarb to the shops a few weeks ago I made a lovely puff pastry tart with pink lovely rhubarb (cooked just enough to still be a little firm) and a glorious custard. Eating this in the sunshine makes me so happy!

Custard rhubarb tarte, serves 6-8

Translated from and adapted after Tidningen Hembakat’s recipe.

1 roll all butter puff pastry

Custard (oven proof):

1 vanilla pod or 1 tsp vanilla

300 ml milk

50 g caster sugar

3 egg yolks

50 ml corn starch 

25 g butter

Warm milk, sugar and vanilla in a nonstick saucepan. Mix the egg yolks with corn starch in a bowl. Add the warm milk to the egg mixture a little by little. Then return the mixture to the saucepan and warm on medium heat until the mixture has thickened, approx 2 minutes. Whisk continuously. Remove from the heat and stir on the butter. Pour into a bowl, cover with cling (all the way down on the mixture) and leave to cool. 

400 g rhubarb, trim the ends

200 ml water

200 ml caster sugar

Cut the rhubarb into 4 cm long pieces and place in an ovenproof sig with sides. Bring sugar and water to the boil in a saucepan. Pour the syrup over the rhubarb and place in a 100C oven for 20 minutes. Leave to cool completely. 


Roll out the puff pastry and place on a parchment paper lines baking sheet. Cut a thin incision only along the surfaces of the dough, approx 2 cm in from the edge, all around the dough. Prick the dough inside of the “frame” with a fork. Pre-bake the dough for approx 7 minutes (it should bake a bit but not colour) in a 200C oven. 

Remove from the oven and spread a thick layer of custard onto the dough inside the “frame” and place the rhubarb pieces on top with a little space in between. Bake for another 12-15 minutes until golden brown. Remove from oven. Leave to cool and dust with icing sugar before cutting into smaller pieces and serving.

Recipe: rhubarb parfait


The base recipe for this parfait I’ve known since childhood, so full credit for it goes to mamma. It’s delicious on its own, and so much easier to make than ice cream. And it’s infinitely adaptable.

I’ve made it with elderflower before, and when I was at home in Sweden at the end of May mamma and I came up with this rhubarb version together. We wanted to keep the fresh acidity from the rhubarb while still keeping the sweetness of the custard-tasting parfait and I think we managed to do just that. It’s sweet but not too sweet with a hint of acidity for balance and freshness.

Rhubarb parfait, serves 4

3 egg yolks

80 g caster sugar

300 ml whipping or double cream

Rhubarb filling:

300-400 g rhubarb 

approx 2 tbsp caster sugar

Rinse and slice the rhubarb. Mix with sugar and place in a pyrex dish. Place in a 180C oven and bake for approx 20 minutes until the rhubarb has softened and most of the liquid has evaporated. Leave to cool completely.  

Beat egg yolkd and sugar until fluffy in a mixing bowl. Whip the cream in a separate bowl and add to the egg mixture.

Line a bread tin with cling film and place a 1 cm wide line of rhubarb compote in the middle of the tin lenghtways. Mix the rest of the rhubarb with the cream mixture and pour into the bread tin. Cover with cling and put in the freezer for at least 5 hours, but preferably over night. Serve with oat thins, berries, more rhubarb, whipped cream or as is.



Zuleika cake (chewy almond base with custard topping)


When I last baked for the office, this cake from the Swedish baking bible Swedish Cakes and Cookies, was very popular. I have a similar recipe on the blog already, that I must say I prefer, but it is always fun to try different recipes and make comparisons.

This is still a very nice cake, it’s smaller than the other recipe and especially the custard tastes different, almost lighter actually.

Zuleika cake, serves 10

From Sju Sorters Kakor (the Swedish version of Swedish Cakes and Cookies).


100 g almonds, ground

3 egg whites

100 ml / 80 g caster sugar 


3 egg yolks

75 ml / 60 g caster sugar

200 ml double cream

50 g butter

35 g almond slivers

BUtter a regular cake tin. Beat the egg whites stiff. Mix the ground almonds and sugar in a bowl and fold in the stiff egg whites. Spread out the mixture in the tin. Bake in the bottom of the oven, 160C (fan oven) for 30 minutes. Leave to cool. 

Mix egg yolks, sugar, cream and butter in a saucepan. Simmer until thick while stirring. Leave to cool a little. Pour over the base. Garnish with almond slivers. Best served really cold.

Almond meringue tart with custard

The next cake for work have also featured on the blog before, but it was a while ago, so I think it is fair to let it into the limelight once again.

The recipe for this cake is from one of my mother’s many cookbooks and is courtesy of the chefs at Svaneholms Slott in Sweden once upon a time (it is an old book) but the nice thing is that this hotel is in an old castle just 15 minutes from where my parents live.

My colleague Michael loved this cake so much that he asked for the recipe straight away, and I do agree with him – it is a wonderful cake.

It works just as well to end a dinner party as to serve with tea or coffee on a Sunday aftrenoon. The texture is creamy and chewy at the same time and the flavours are really nice. Also it is very simple to make, but it might not look it.

The original recipe calls for flaked almonds to top but I, however think it looks nicer with some fresh raspberries.

Almond meringue tart with custard (gluten free), 8 portioner

150 g ground almonds

5 eggwhites

200 g icing sugar

Beat the eggwhites until stiff peaks. Fold in the icing sugar followed by the ground almonds. Pour into a buttered dish and bake until golden brown, about 30 minutes in 175C.


3 egg yolks

200 ml double cream

150 ml caster sugar

1,5 tbsp butter

Add the ingredients to a saucepan. Let it all melt while stirring and let it simmer for about 5 minutes. Leave to coll and pour onto the meringue base. Leave to cool a little and decorate with raspberries or flaked almonds.

Delicious mango icecream

Spring is here and with it my longing for icecream is even stronger. Stronger? you might wonder. Yes, I am one of those weird people that can happily eat icecream when it is freezing cold outside.

And since I now have a proper freezer instead of a tiny one, I will make up for lost time by making and eating lots of icecream this spring and summer. Already in January, I made a simple vanilla icecream, and this time I tried mango.

The recipe is from a very trusted source, the Swedish food blog I have tried and tested a lot of her recipes and they are always very good. This icecream is no exception, but describing it as very good would be an insult. It is wonderful! Rich and creamy with a freshness of fruity mango. Dreamy.

I can just picture myself in the garden of our summer house by the south coast in Sweden resting after a sunbathing session at the beach a short walk away and refreshing myself with this icecream. It has summer written all over it.

Mango icecream, 1 batch

After Annika’s recipe.


400 ml cream

200 ml milk

a splash (1/2 tsp or so) vanilla

5 egg yolks

200 ml granulated cane sugar (lightly brown)

Heta up cream, milk and vanilla in a large saucepan. Beat yolks and sugar fluffy in a mixing bowl. Once the cream mixture is warm, pour it into the mixing bowl while stirring to combine. Transfer the lot to the saucepan again and heat up while stirring continuously. Do not let it boil. Remove once it has thickened slightly. Pour into the mixing bowl again and leave to cool. Chill in the fridge overnight to thicken.

Mango purée:

500 g mango

50 ml granulated cane sugar (lightly brown)

Peel and cut the mango into smallish pieces. Place in a saucepan with the sugar. Bring to the boil and let it bubble for about 15 minutes. Mix until smooth and let it cool.

Mix into the custard just before adding the mixture to the icecream maker. Once the icecream is done, let it set in the freezer for a few hours before serving.

Smaka och dö en smula!

The best crumble

Before crumble used to be a quite nice dessert for me, one I didn’t have a relationship with. Something I didn’t crave very often and something that never really blew me away. But that changed.

I realised how nice a crumble can be when Gaby made it for me the first time. And the second time. I don’t know what her secret is, but her crumble is the best ever. Or at least it was until I encountered this recipe which is actually just as good as her’s.

It all happened one evening when Christopher and I were cooking with Jess and Chris. Jess wanted to make an apple crumble and without a recipe at hand we looked in Chris’s mum’s old Delia cookbook and used her recipe. Then we finished a whole crumble in like 5 minutes between the four of us. It was delish!

The flavour was awesome (sorry, have been watching too much Chuck) but the texture was a bit too sandy for my liking, so a few days later I was standing in my kitchen playing with the measures and this recipe was the result. It tastes just like the Delia-recipe but it contains a bit more butter.

Together with the raw custard, this is the perfect autumn dessert, and you can make it with whatever fruit or berries you have at hand.

Because of the brown sugar, the dessert feels autumnal and quite earthy, and would be perfect served after a casserole or game.

The best crumble, serves 4

8 plums or the equivalent in other fruits/berries 

100 g softened butter

200 g plain flour

135 g soft brown sygar

1 tsp baking powder

Grease a pie dish. Rinse the plums and take the stones out. Cut into wedges/slices and place in the pie dish. Measure all the ingredients into a bowl. Stir to combine with a wooden fork. Pour it over the fruit and bake for 30 minutes in 175C.