Rhubarb crème brûlée is an elegant twist on the classic French dessert, combining the creamy, vanilla-infused custard with a vibrant layer of tangy rhubarb compote. The crisp caramelized sugar topping adds a satisfying crackle to each spoonful, perfectly balancing the smooth richness and tart fruit flavor. It’s a refined yet approachable dessert that’s sure to impress.

Why You’ll Love This Recipe

This recipe brings together the timeless appeal of crème brûlée with the seasonal brightness of rhubarb. The rhubarb layer adds a burst of color and tang, making the dessert more dynamic and memorable. It’s a fantastic make-ahead dessert for dinner parties or special occasions, and the contrast of textures — creamy custard, soft fruit, and crisp sugar — makes every bite irresistible.

ingredients

Rhubarb Crème Brûlée 10 Rhubarb crème brûlée is an elegant twist on the classic French dessert, combining the creamy, vanilla-infused custard with a vibrant layer of tangy rhubarb compote. The crisp caramelized sugar topping adds a satisfying crackle to each spoonful, perfectly balancing the smooth richness and tart fruit flavor. It's a refined yet approachable dessert that's sure to impress.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Fresh rhubarb, chopped
Granulated sugar (for compote and topping)
Water or orange juice (for cooking rhubarb)
Heavy cream
Egg yolks
Vanilla extract or vanilla bean paste
Salt

directions

Make the rhubarb compote: In a saucepan, combine chopped rhubarb, a few tablespoons of sugar, and a splash of water or orange juice. Simmer over medium heat for 10–12 minutes, until rhubarb breaks down into a thick compote. Let cool.
Preheat oven to 325°F (160°C).
Prepare the custard: In a saucepan, heat the cream over medium heat until just steaming. In a bowl, whisk together egg yolks, sugar, vanilla, and a pinch of salt until smooth.
Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
Assemble: Spoon a layer of rhubarb compote into the bottom of ramekins. Gently pour the custard over the top to fill each ramekin nearly to the top.
Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 30–35 minutes, or until the custards are just set with a slight jiggle in the center.
Remove from the oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, sprinkle a thin layer of sugar on each custard and caramelize it with a kitchen torch or under a broiler until golden and crisp.

Servings and timing

Makes 4 to 6 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Chill time: 4 hours (minimum)
Total time: About 5 hours (including chilling)

Variations

Use strawberry-rhubarb compote for a slightly sweeter twist.
Infuse the cream with citrus zest or fresh herbs like mint or basil.
Make it dairy-free using coconut cream (texture will vary slightly).
Add a splash of liqueur such as Grand Marnier or Chambord to the custard base for depth.
Top with flavored sugar (try vanilla or orange sugar) before torching.

storage/reheating

Store assembled but un-torched crème brûlées in the refrigerator for up to 3 days. Add and torch the sugar topping just before serving to maintain the crisp texture. Avoid reheating — this dessert is best served chilled with the caramelized top freshly made.

FAQs

Can I make rhubarb crème brûlée ahead of time?

Yes, you can make it a day or two in advance. Just add the sugar topping right before serving.

Do I need a kitchen torch to caramelize the sugar?

A torch works best, but you can use a broiler — watch closely to avoid burning.

Can I use frozen rhubarb?

Yes, thaw and drain well before making the compote to avoid excess moisture.

Why is my custard grainy?

The cream may have been too hot when added to the yolks, causing curdling. Temper slowly and stir constantly.

What kind of ramekins should I use?

Use shallow, wide ramekins for the classic crème brûlée experience and even baking.

Can I make this without the rhubarb?

Yes, you’ll have a classic crème brûlée — still delicious! Or replace the rhubarb with another fruit compote.

How do I know when the custard is done?

It should jiggle slightly in the center but be mostly set. Overbaking can cause cracking.

Can I freeze crème brûlée?

It’s not recommended — freezing affects the texture and consistency.

Is the rhubarb layer sweet or tart?

It’s slightly tart with a touch of sweetness — adjust the sugar to your preference.

Can I double the recipe?

Yes, just ensure even baking by using multiple ramekins and a larger water bath.

Conclusion

Rhubarb crème brûlée is a delightful fusion of tangy fruit and classic creamy custard, finished with a crackly sugar top that’s irresistible. It’s an impressive dessert that feels luxurious yet is surprisingly simple to make. Whether you’re entertaining or treating yourself, this dish is a sophisticated way to enjoy the unique flavor of rhubarb.

Rhubarb Crème Brûlée