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Strawberry Rhubarb Custard Dessert

Creamy Strawberry Rhubarb Custard Dessert for Sweet Comfort

Indulge in a creamy strawberry rhubarb custard dessert that offers a delightful blend of sweet and tangy flavors.
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Prep Time 15 minutes
Cook Time 55 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Flour Gluten-free flour can be used as a substitute.
  • 1/4 cup Powdered Sugar Granulated sugar will change the texture slightly.
  • 1/2 cup Butter Use unsalted butter for better control over salt content.
For the Filling
  • 4 cups Rhubarb Frozen rhubarb can be used if thawed and drained.
  • 2 cups Strawberries Can be replaced with blueberries or raspberries.
  • 1 cup Sugar Adjust based on how tart your rhubarb is.
For the Custard
  • 1/4 cup Flour (Custard) All-purpose or cake flour yields the best results.
  • 1/4 teaspoon Salt Enhances overall flavor of both crust and filling.
  • 3 large Eggs Beat until fully combined for the best texture.
For the Topping
  • 1 cup Whipped Cream Optional garnish for extra creaminess and decoration.

Equipment

  • 9x13-inch pan
  • Mixing bowls
  • pastry cutter
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your baking equipment including a 9x13-inch pan, mixing bowls, and a whisk.
  2. In a mixing bowl, combine flour, powdered sugar, and salt. Cut in cold cubed butter until it resembles coarse crumbs.
  3. Press the mixture into the bottom of the pan and bake for about 10 minutes until lightly golden.
  4. Whisk together eggs, sugar, and flour in another bowl until smooth. Gradually stir in the sour cream until velvety.
  5. Layer chopped rhubarb and strawberries evenly over the cooled crust.
  6. Pour the custard mixture over the fruit layer, ensuring coverage.
  7. Bake for an additional 40–45 minutes until the custard is set but jiggles slightly.
  8. Let it cool completely before sprinkling with a mixture of crumbled butter and sugar, if desired.
  9. Refrigerate for 1-2 hours to meld flavors before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure rhubarb is diced evenly for consistent cooking. Avoid freezing as custard may separate upon thawing. For optimal flavor, chill fully overnight if making ahead.

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