Blog post

Rhubarb & Custard Pancakes

February 22, 2020

Pancake Day for me is a bit of a mad rush. Get home from work, change, walk the dog and then finally I get round to making pancakes. This means that usually I end up with the traditional lemon and sugar, or chocolaty nut spread. Quick but boring…

This year I decided I was going to plan ahead, and come up with a pancake topping that was delicious but wouldn’t take up my whole evening.

Enter Rhubarb and Custard Pancakes!

The secret here is all in the prep work, stew the rhubarb the night before, allowing it time to cool and infuse for the next day. The second secret is store bought custard. Yep, I do not have time to whip up a batch of custard in the week! If I’m honest, if you buy the right one, not the powdered stuff, the Madagascan Vanilla fresh custard, then it’s just as good and equally as delicious!

I feel a bit silly giving you all a recipe for this but to save you some time, find everything you need below. And make sure to comment if you give this a go!


For the Pancakes:

Makes about 6 x 8 inch crepes

30g Unsalted Butter, melted (plus more for frying)
150g Plain Flour
325ml Milk
1 Egg, Large

For the Rhubarb:

400g Rhubarb
1tbsp Caster Sugar (I like my Rhubarb tart but you can add more sugar to taste)
25ml Orange Juice

To Assemble:

500ml Fresh Madagascan Vanilla Custard
50g Chopped Pistachios


  1. If you’re stuck for time, you can cook the rhubarb the night before. Start by cutting the rhubarb into 3cm long pieces.
  2. Place in a pan with the sugar and orange juice.
  3. Bring to a simmer and cook until the rhubarb has just softened. Don’t leave it too long otherwise it’ll go all mushy.
  4. When you’re ready to make your pancakes, melt the butter and let it cool a little.
  5. Pour the flour into a bowl, whisk in the egg and milk and finally, just before making the the pancakes, add the melted butter.
  6. Heat a shallow frying pan and brush on a little melted butter.
  7. Ladle 2–3 tablespoons of batter into the pan then quickly hold it up and swirl so that the batter forms a quick, thin pancake covering the base of the pan. This will cook in a minute so flip it and cook for 30 seconds to a minute on the other side, then remove the pale crêpe to a layer of baking paper.
  8. Continue with the rest of the batter.
  9. To serve, lay out a pancake, smother with custard and fold it into quarters.
  10. Top with another small dollop of custard, a few pieces of rhubarb and their juices and sprinkle on a pinch of chopped pistachios.
  11. Enjoy!


Happy Pancake Day!

Nat x

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