Cut rhubarb stalk into 2cm lengths and place into a saucepan with sugar and 1 cup water. Cook over low heat until rhubarb is soft but not broken down. Remove and strain; cool completely
Whisk egg yolks, milk, vanilla extract and melted butter together in a large jug
Combine custard powder, flour, baking powder and sugar together in a large mixing bowl and make a well in the centre
Carefully pour in egg and milk mixture and whisk until just combined. Fold through half the rhubarb and reserve the rest to serve
Beat egg whites with electric beaters until firm peaks form. Fold through waffle batter
Select BELGIAN waffle setting and dial up 5 on the browning control dial
Preheat until orange light flashes up and the word HEATING disappears
Using waffle dosing cup, pour 1/2 cup of batter into each waffle square. Close lid and cook until timer has finished and ready beep has sounded 3 times. Repeat with remaining batter
Serve warm with extra thick custard and reserved rhubarb and a sprinkle of icing sugar
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