Rhubarb and Custard Sponge Pots
Tart roasted rhubarb with orange, vanilla custard and soft sponge layered in individual glasses.
Made with Victoria sponge base and Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min plus chilling
- LevelEasy
- Costabout £1.32 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge and egg custard first (see the base recipes). Heat the oven to 180°C (160°C fan).
- 2
Put the rhubarb in a baking dish and sprinkle over the caster sugar, orange zest and 3 tbsp of the orange juice. Roast for 15 to 20 minutes until tender but still holding its shape. Cool in the dish.
18 min - 3
Cut the sponge into 2 cm cubes and divide half between six glasses. Drizzle with the remaining orange juice.
- 4
Spoon over half the rhubarb and its juices, then half the custard. Repeat the layers once more.
- 5
Chill for at least 1 hour. Whip the cream with the icing sugar and spoon on top. Decorate with a little orange zest.
60 min
Tips
- Forced rhubarb is pink and tender. Outdoor rhubarb is greener and sourer and needs a little extra sugar.
- Cool the rhubarb fully before layering so it does not thin the custard.
- Roasting rhubarb keeps it in pieces. Boiling it turns it to mush.
Storing and freezing
Keeps covered in the fridge for up to 2 days. The sponge gets softer the longer it sits. Do not freeze.
Questions
Can I use frozen rhubarb?
Yes. Roast it from frozen, adding about 5 minutes to the time. Drain off excess liquid before layering.
Can I use ginger?
Yes. Rhubarb and ginger go together beautifully. Add 2 tsp of grated fresh ginger to the baking dish.
Can I make this in one large bowl?
Yes. Layer everything in a 1.5 litre glass bowl and chill for 2 hours before topping with cream.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.