You simply can't resist it. Tart rhubarb sweetened with delicious custard cream and a crumbly crust is one of those desserts I can't imagine summer without. The tart looks so impressive that it ...

Our rhubarb and custard creams take 22 minutes to bake and only require five ingredients. Custard powder gives these biscuits the perfect crumbly texture and bags of flavour. We love the pairing ...

This recipe is a simple no-churn variety, rippled with tangy rhubarb ... the custard powder. Leave to cool on the tray. Once cooled, sandwich a large scoop of ice cream between two biscuits.

Blend the gingernut biscuits in a food processor until they resemble large breadcrumbs. When the custard has cooled, fold the whipped cream into it. To serve, spoon some of the rhubarb and syrup ...

Place the rhubarb, sugar ... Spoon on top of the custard and bake for 25-30 minutes or until the sponge is puffed and golden. Place the cream and vanilla bean and seeds in a saucepan over high ...

For a tasty pudding requiring minimal prep time, make her lemon posset tart with a creamy, citrusy filling poured over a cheesecake-inspired buttery biscuit ... the rhubarb and custard blondies ...