Limited Edition Rhubarb & Custard Flavour White Hot Chocolate


Item No. 345728

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Code: 345728

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  • Description

    Take a trip to the halcyon days of vintage sweet shops with our Rhubard & Custard hot chocolate, reminiscent of the childhood confectionery favourite. We've layered sherbet-sweet flavours of rhubarb and creamy custard on a white chocolate base for a lip-lickingly luscious pink (yes, pink!) treat.

    Our hot chocolate comes in powder form, which can be easily dissolved in hot milk for the perfect silky smooth cup. Find out how to make the perfect hot chocolate here.

    Weight: 350g

  • Ingredients

    Ingredients: Sugar, Cocoa Butter (14%), Skimmed Milk Powder, Whey Powder (Milk), Dextrose, Flavouring, Colour: E162 (Beetroot Red), Salt, Emulsifier: E450 (Diphosphates).

    ALLERGY ADVICE: For allergens, see ingredients in bold.

    Suitable for vegetarians.

    Blended and packed in the UK.
    Contents may settle in transit.
    Store in a cool dry place.

    Nutritional Facts Per 100g (as sold) Per 20g (as sold)
    Energy (kJ) 1888 378
    (kcal) 448 90
    Fat 14g 3g
    of which are saturates 8g 2g
    Carbohydrate 77g 15g
    of which are sugars 71g 14g
    Protein 4g 1
    Salt 1.1g 0.2g

Recipe: Rhubarb and Custard Tray Bake

Our Digital Trading and Optimisation Executive Amelia put on her pinny and got creative with this fabulously pink powder...


3 Eggs

80g Rhubarb & Custard hot chocolate powder

500g ready-made or homemade custard

400g tinned or fresh rhubarb, cut into 2cm lengths

175g self-raising flour

225g caster sugar

100g ground almonds

250g butter, softened

Extra sugar for sprinkling


Skip this step if using tinned rhubarb. For fresh rhubarb, pat it dry, place on a baking sheet lined with baking paper and sprinkle with 25g of caster sugar. Bake in the oven at 220°C for 40-45 minutes until it starts to caramelise. Leave to cool.

Line a 28x22cm baking tin with baking paper and reduce the oven to 180°C

In a bowl, cream the butter, remaining caster sugar, flour, hot chocolate powder, ground almonds, 100g custard and the eggs until fluffy – it should be a lovely pink colour.

Stir through the rhubarb

Pour the mixture into the baking tin.

With a spoon, make some wells in the mixture and pour the rest of the custard into them.

Bake for 45 minutes or until the custard is set on top and the cake is golden and firm to touch.

Sprinkle with a little sugar and tuck in!