Why You’ll Love This Recipe

Strawberry Rhubarb Custard Dessert is a sweet-tart, creamy treat that layers fresh fruit with a velvety custard filling and a buttery crust. Perfect for spring and summer, this dessert balances the tang of rhubarb with the natural sweetness of strawberries, making it an irresistible favorite for gatherings, potlucks, or simply savoring a slice on a warm day.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flourunsalted buttergranulated sugareggsvanilla extractmilkfresh rhubarfresh strawberriessalt

directions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a mixing bowl, combine flour and a pinch of salt, then cut in the butter until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the prepared baking dish to form a crust. Bake for 10 minutes, then remove from the oven.

While the crust is baking, wash and chop the rhubarb and strawberries into small pieces.

In another bowl, whisk together sugar, eggs, milk, and vanilla extract until well combined.

Spread the chopped fruit evenly over the baked crust.

Pour the custard mixture over the fruit.

Return the dish to the oven and bake for 45-50 minutes, or until the custard is set and the top is lightly golden.

Allow to cool before slicing. Chill in the refrigerator for at least an hour before serving for best results.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 55-60 minutesCooling and chilling time: 1 hourTotal time: about 2 hours

Variations

Add a sprinkle of cinnamon or nutmeg to the custard for a warm spice note.

Use a graham cracker or shortbread crust instead of traditional pastry.

Substitute raspberries or blueberries for strawberries for a different berry twist.

Top with whipped cream or a dusting of powdered sugar before serving.

storage/reheating

Store Strawberry Rhubarb Custard Dessert in an airtight container in the refrigerator for up to 4 days.Best served chilled, but you can gently warm individual servings in the microwave for 10-15 seconds if desired.Not recommended for freezing, as the custard texture may become watery upon thawing.

FAQs

Can I use frozen rhubarb or strawberries?

Yes, but make sure to thaw and drain them well to avoid excess moisture.

Why is my custard not setting?

Ensure you’ve baked it long enough; the custard should be firm with a slight jiggle in the center.

Do I need to peel the rhubarb?

No, just trim the ends and chop it. The skin softens during baking.

Can I make this dessert ahead of time?

Yes, it actually tastes better chilled after a few hours or overnight.

What type of milk works best?

Whole milk gives the richest custard, but 2% can also be used.

Can I make this gluten-free?

Yes, substitute a gluten-free flour blend for the crust.

Conclusion

Strawberry Rhubarb Custard Dessert brings together the tangy brightness of rhubarb, the sweetness of strawberries, and the smooth richness of custard in a beautiful, seasonal bake. Its comforting flavor and creamy texture make it a standout dessert that’s perfect for warm-weather gatherings or cozy nights in.