Rhubarb & Custard Eton Mess – A Tangy Twist on a Classic British Dessert

Before we dive into layers of sweet nostalgia, let me just say: thank you. Thank you for being here, for your love of deliciously simple recipes, and for continuing to share your kitchens and tables with me. It’s truly the greatest honor to be part of your cooking adventures. Now: Rhubarb and Custard Eton Mess.

And today? We’re going full-on flavor nostalgia with a delightful twist: Rhubarb & Custard Eton Mess. Think: tangy roasted rhubarb, billowy whipped cream, silky custard, and crunchy meringue—all jumbled together in one glorious, spoonable masterpiece. It’s fresh. It’s creamy. It’s crunchy. It’s anything but boring!!

If you love desserts that look rustic but taste like heaven, this one’s for you.

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Why You’ll Fall in Love With This Rhubarb & Custard Eton Mess

This dessert is a true celebration of contrast:

  • Tart roasted rhubarb balances beautifully with the creamy custard and airy whipped cream

  • Crisp meringue gives a satisfying crunch in every bite

  • It’s nostalgic, quick, and surprisingly elegant—despite its name!

The Taste?

Sweet, tangy, creamy, crunchy. The kind of combo that dances on your tongue and leaves you wondering why you haven’t made it sooner.

Close-up of Rhubarb and Custard Eton Mess served in a glass dish, showing chunks of roasted rhubarb, whipped cream, custard, and meringue pieces.

Benefits of This Rhubarb and Custard Eton Mess

  • No fancy equipment needed

  • Store-bought shortcuts make it weeknight-friendly

  • It’s make-ahead adaptable (just hold off on assembly until ready to serve)

  • Looks effortlessly beautiful in glasses or a big trifle bowl

  • Feels nostalgic but fresh and modern thanks to rhubarb

Ingredients

  • 2 cups chopped rhubarb

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream

  • 1 cup ready-made custard (or homemade if you prefer)

  • 1½ cups crushed meringue nests

  • Optional: fresh strawberries or raspberries for added color and flavor

Tools You’ll Need

  • Baking tray

  • Mixing bowls

  • Electric mixer or whisk

  • Spatula or spoon for layering

  • Glasses or a trifle dish for serving

Ingredient Swaps and Additions

  • Swap rhubarb for strawberries if you want something more familiar

  • Add a dash of orange zest for a citrus twist

  • Use Greek yogurt instead of custard for a lighter, tangier version

  • Homemade meringue is divine if you have the time, but store-bought works perfectly

How to Make Rhubarb & Custard Eton Mess

1. Roast the Rhubarb

Preheat your oven to 375°F (190°C). Toss the chopped rhubarb with sugar and vanilla extract. Spread it out on a lined baking tray and roast for 15–20 minutes until tender and juicy. Let it cool completely.

2. Whip the Cream

In a cold mixing bowl, whip the heavy cream until soft peaks form. Don’t overdo it—you want it soft and cloud-like.

3. Assemble the Mess

In a large bowl or individual glasses, gently layer the whipped cream, cooled roasted rhubarb, custard, and crushed meringue. Give everything a gentle swirl for that signature marbled look. Try not to overmix—you want ribbons of color and texture, not a homogenous blend.

4. Serve Immediately

Top with a drizzle of rhubarb syrup from the roasting pan or scatter a few berries for color and a fruity pop. Best enjoyed right away, when the meringue is still delightfully crisp.

Flat lay of key ingredients for Rhubarb and Custard Eton Mess: chopped rhubarb, granulated sugar, vanilla extract, heavy cream, and crushed meringue nests in glass bowls.

What to Serve With It

This dessert doesn’t need much else—it’s a showstopper all on its own. But if you want to turn it into a celebration, pair it with:

  • A glass of chilled rosé or elderflower cordial

  • A light lemon or ginger shortbread on the side

  • A scoop of vanilla ice cream if you’re going for full decadence

Tips for the Best Eton Mess

  • Chill everything before assembling—it makes the layers hold up better

  • Roast the rhubarb ahead of time and keep it in the fridge for up to two days

  • Use clear serving glasses to show off the beautiful layers

  • Don’t skip the vanilla in the rhubarb—it elevates the whole dish

Storage Instructions: Rhubarb and Custard Eton Mess

This dessert is best eaten fresh, but if you must prep ahead, keep each component separate and assemble just before serving. Once assembled, it can sit for about an hour in the fridge, but the meringue will start to soften.

Frequently Asked Questions

Can I use frozen rhubarb?
Yes! Just thaw it completely and drain excess liquid before roasting.

Is it okay to use store-bought meringue and custard?
Absolutely. This is meant to be easy and flexible. But if you want to go all-out homemade, I salute you.

Can I make this dairy-free?
Yes, use a dairy-free custard and coconut whipped cream. There are good vegan meringue options out there too!

Can kids help make this?
Definitely! Roasting the rhubarb is for the grownups, but layering and swirling is perfect fun for little hands.

In Conclusion

Rhubarb & Custard Eton Mess is everything I love in a dessert: bold flavor, nostalgic comfort, and low-effort elegance. It comes together in minutes but feels like something really special—because it is. It’s the kind of dish that disappears fast and earns compliments every time.

If you’re as obsessed with rhubarb as I am, check out some of my other peachy-pink favorites like:

  • Rhubarb & Almond Crumble

  • Strawberry Rhubarb Galette

  • Classic Rhubarb Fool with a Twist

Tried this recipe? I’d love to see your creations. Leave a review below or share your photos on Pinterest and tag me—let’s celebrate the sweet mess together.

Nutritional Information (Approximate Per Serving)

Calories: 310
Fat: 18g
Carbohydrates: 34g
Sugars: 27g
Protein: 3g
Fiber: 2g

Now go forth and swirl your way to dessert bliss.

Close-up of Rhubarb and Custard Eton Mess served in a glass dish, showing chunks of roasted rhubarb, whipped cream, custard, and meringue pieces.

Rhubarb and Custard Eton Mess

A nostalgic British dessert with a fresh twist! This Rhubarb and Custard Eton Mess combines tangy roasted rhubarb, creamy custard, whipped cream, and crunchy meringue into a spoonable delight.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine British
Servings 4 servings
Calories 310 kcal

Equipment

  • Oven
  • Mixing bowl
  • Baking tray
  • Electric mixer or whisk

Ingredients
  

Roasted Rhubarb

  • 2 cups chopped rhubarb
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract

To Assemble

  • 1 cup heavy cream whipped to soft peaks
  • 1 cup ready-made custard or homemade
  • 1 1/2 cups crushed meringue nests
  • fresh strawberries or raspberries optional, for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • Toss chopped rhubarb with sugar and vanilla extract. Spread on a baking tray and roast for 15–20 minutes until soft and juicy. Cool completely.
  • Whip the cream until soft peaks form. Set aside.
  • In glasses or a large bowl, layer whipped cream, roasted rhubarb, custard, and crushed meringue. Swirl gently to marble, but do not overmix.
  • Top with extra rhubarb syrup or berries if using. Serve immediately while meringue is crisp.

Notes

Use store-bought meringue and custard for ease, or make from scratch for a homemade upgrade. Assemble just before serving to keep the meringue crisp.
Keyword Custard Recipe, Eton Mess, Rhubarb Dessert

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