Rhubarb and Custard Cookies

Big, chewy, nostalgic bakes that’ll take you right back to your childhood.

There’s something wonderfully nostalgic about rhubarb and custard. For me, it’s one of those flavour combinations that instantly sparks memories of boiled sweets, corner shops, and sticky fingers as a kid. But instead of unwrapping them from a paper bag, I wanted to capture that same comforting sweetness in a soft, buttery cookie — big enough to share (though you probably won’t want to).

These Rhubarb and Custard Cookies are everything I love about home baking — simple ingredients, bold flavour, and a bit of fun along the way. The custard powder gives them that classic, creamy warmth, while the chunks of broken sweets melt into little pockets of tangy rhubarb goodness. Bake them chewy, bake them crispy — either way, they’ll fill your kitchen with the smell of proper old-school treats.

If you love nostalgic flavours with a modern twist, these cookies are for you. They’re brilliant for an afternoon pick-me-up, a bake sale, or a rainy weekend in the kitchen. And the best bit? You can make the dough ahead, chill or freeze it, and bake them fresh whenever you fancy.

I’ve filmed the full recipe over on my YouTube channel, Peter Sidwell’s Kitchen, where you can watch how I make them step-by-step — just search for “Rhubarb and Custard Cookies”. You’ll see how those sweets caramelise into gooey little gems, and I’ll show you exactly how long to bake them for your perfect texture.

So grab your mixing bowl, a wooden spoon, and a bit of that childhood magic — it’s time to bake it better.

Makes: 13 x 100g cookies

Ingredients:

• 405g plain flour

• 8g baking powder

• 6g bicarbonate of soda

• 3g salt

• 4g custard powder

• 225g salted butter

• 200g brown sugar

• 120g white sugar

• 1 egg

• 2 egg yolks

• 1 tsp vanilla extract

• 150g rhubarb and custard boiled sweets, broken into small pieces

Chocolate chip  cookies

Makes 13 100g cookies 

405g plain flour 

8g baking powder 

6g bicarbonate of soda 

3G salt 

4g corn flour 

225g salted butter 

200g brown sugar 

120g white sugar 

1 egg 

2 egg yolks 

1tsp vanilla extract 

200g dark chocolate chips 

Here’s How:

1. Sift together the flour, baking powder, bicarbonate of soda, salt, and custard powder into a large bowl.

2. In a stand mixer or separate bowl, beat together the butter and sugars until light and fluffy.

3. Add in the egg, extra yolks, and vanilla, and mix again until smooth.

4. Add your dry ingredients to the butter mixture, along with the broken sweets or dark chococlate, and mix gently for about 30 seconds.

5. Using an ice cream scoop, portion the dough into 100g balls and place them on a tray.

6. Chill overnight or freeze until ready to bake.

7. The next day, place the dough balls on a non-stick baking tray, leaving plenty of space between each one.

8. I like to add a touch of sea salt to my chocolate chip cookies

9. Bake in a preheated oven at 170°C fan (180°C standard) for 12–14 minutes, depending on whether you like them chewy or crisp.

10. Leave to cool slightly before tucking in — they’re pure comfort in cookie form.