Poached Rhubarb and Vanilla Custard Waffles

Poached Rhubarb and Vanilla Custard Waffles

35 mins total time

15 mins active time


Makes 12



  • 1 lb fresh rhubarb

    cut into 1½ in lengths

  • ¾ cup (5¼ oz) superfine sugar


  • 1 cup (8 fl oz) water
  • 3 large eggs


  • 2 cups (16 fl oz) milk
  • 1 tsp vanilla extract
  • 9 tbsp (4½ oz) butter


  • 1 cup vanilla pudding powder
  • 1¾ cups (9 oz) self-rising flour
  • 1 tsp baking powder

To serve:

  • Vanilla custard
  • Powdered sugar


  • 1Combine the rhubarb, ¼ cup (1¾ oz) superfine sugar and the water in a medium saucepan over medium-low heat. Bring to a simmer and cook for 5 minutes until the rhubarb is just tender. Strain the rhubarb, discarding the liquid.
  • 2Put the egg yolks, milk, vanilla and butter in a medium bowl and whisk until well combined.
  • 3Combine the pudding powder, flour, baking powder and remaining ½ cup (3½ oz) superfine sugar in a large bowl and make a well in the center.
  • 4Whisk the egg mixture into the flour mixture to form a smooth batter. Fold in half of the rhubarb.
  • 5Beat the egg whites with a stand mixer until stiff peaks form. Gently fold the egg whites into the batter.
  • 6Select BELGIAN waffle setting and dial up 6 on LIGHT/DARK indicator dial.
  • 7Preheat until the orange light flashes and the word HEATING disappears.
  • 8Pour ½ cup of the batter into each waffle square. Close the lid and cook.
  • 9Repeat with the remaining batter.
  • 10Serve waffles with the custard and remaining rhubarb, dusted with powdered sugar.

Similar Recipes