Rhubarb & Custard Sweets: Soft & Hard-Boiled Classics That Never Miss

Rhubarb & Custard: A British Sweetshop Classic Through the Ages (Hard-Boiled & Soft)

Rhubarb & Custard is one of those flavours that feels baked into British childhood. Tangy, slightly sharp rhubarb… followed by that creamy custard sweetness. Whether you love the hard-boiled classics or the soft chewy versions, it’s a proper sweetshop icon that never really went away.

Where the flavour comes from

Before it became a sweet, rhubarb & custard was already a familiar pud flavour in the UK — rhubarb’s tartness softened with sugar, paired with creamy custard for that perfect sweet-and-sharp balance. Rhubarb became a big part of British food culture in the Victorian era, and it’s still closely linked with Yorkshire’s famous “rhubarb triangle”. 

Through the ages: from pudding to pocket money sweets

Victorian Britain: the dessert era

Rhubarb’s popularity grew in the UK during the Victorian period, when it became a staple for puddings and crumbles — the kind of Sunday treat that stuck in people’s memories. 

20th century sweetshops: the boiled sweet boom

As traditional sweetshops and boiled sweets became everyday treats, classic dessert flavours started popping up in jars — and rhubarb & custard was a natural fit. The hard-boiled versions are the ones many people remember most: bold pink-and-yellow sweets with a tangy bite and creamy finish.

Modern classics: the chewy & “soft” era

In more recent years, that same nostalgic flavour has also turned up in softer, chewy sweets (think bars and squashy-style chews). Even big UK sweet brands still launch rhubarb & custard flavours today because the nostalgia factor is so strong. 

Hard-boiled vs soft: what’s the difference?

Hard-boiled Rhubarb & Custard (the retro jar classic)

• Flavour: tangy rhubarb up front, creamy custard finish
• Texture: hard-boiled (slow melt, lasts ages)
• Perfect for: old-school sweetshop fans, long car journeys, keeping in a jar at home

Soft Rhubarb & Custard (the chewy ones)

• Flavour: the same sweet-and-sharp combo, just faster on the tastebuds
• Texture: soft chew (moreish, biteable)
• Perfect for: Pick ’n’ Mix bags, movie nights, anyone who prefers a soft sweet over boiled sweets

Why we still love Rhubarb & Custard

It’s the contrast that makes it addictive: sharp + creamy, sweet + tangy, and just different enough from your usual fruit flavours. It’s also one of those rare sweets that feels genuinely “British sweetshop” the second you taste it.

How to enjoy it (our favourite ways)

• Retro mix: pair hard-boiled rhubarb & custard with pear drops, sherbet lemons, and mint humbugs
• Chewy mix: combine the soft ones with foam sweets and jellies for an easy, mellow bag
• Best of both: add a handful of each to the same bag for a proper “through the ages” pick

Shop Rhubarb & Custard at Mayflower Munchies

If you’re team hard-boiled, team soft, or you want both in the same bag — we’ve got you. Browse our sweets and build a mix that’s as retro (or as chewy) as you like.

Shop Pick ’n’ Mix  •  Shop 1kg Sweet Bags

Question of the day: are you soft, hard-boiled, or both together?