Description
This Strawberry Rhubarb Custard Dessert is a sweet-tart springtime classic layered with juicy strawberries, tangy rhubarb, and a silky, vanilla-kissed custard. Baked until golden with a buttery crust, it’s rustic, nostalgic, and perfect for sharing.
Ingredients
Scale
- For the Custard Base:
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream or half-and-half
- For the Fruit Layer:
- 2 cups chopped fresh rhubarb
- 2 cups chopped fresh strawberries
- 1 tablespoon lemon juice (optional)
- For the Crust (Optional):
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 or 8×11 baking dish.
- To make the crust: combine flour, powdered sugar, and cold butter. Cut with a pastry cutter or fork until crumbly. Press into baking dish and bake 12–15 minutes, until golden. Let cool slightly.
- Chop rhubarb and strawberries. Toss with lemon juice and set aside.
- In a large bowl, whisk together eggs, sugar, flour, vanilla, salt, and cream until smooth and frothy.
- Layer fruit over crust (or into greased dish). Pour custard over top and gently shake the pan to settle.
- Bake 45–50 minutes, until custard is set and top is golden. A knife inserted should come out clean with slight wobble.
- Cool at room temperature for at least 30 minutes. Serve warm, at room temp, or chilled with whipped cream or ice cream.
Notes
Use fresh rhubarb when possible, and always allow the custard to cool before slicing. To make it gluten-free or dairy-free, substitute with 1:1 flour blends or full-fat coconut milk. Tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 285
- Sugar: 20g
- Sodium: 90mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 115mg
Keywords: rhubarb, strawberry, custard, spring dessert, baked fruit, old-fashioned