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Strawberry Rhubarb Custard

Delightful Strawberry Rhubarb Custard for a Sweet Escape

Strawberry Rhubarb Custard is a delightful homemade dessert that beautifully balances sweet and tart flavors, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup flour Can use gluten-free flour for a gluten-free version.
  • 2 tablespoons powdered sugar Granulated sugar can be used but may alter the texture slightly.
  • 1/2 cup butter Use unsalted butter for better control over salt content.
For the Custard Filling
  • 2 cups rhubarb Fresh rhubarb is preferred; frozen can be used if thawed and drained.
  • 2 cups strawberries Fresh ripe strawberries are best; frozen strawberries can also work.
  • 1 1/4 cups granulated sugar
  • 1 pinch salt
  • 3 large eggs Beaten.
  • 1/3 cup flour
  • 1 cup sour cream
Optional Topping
  • 1/4 cup granulated sugar Use sparingly to adjust sweetness in relation to the overall dessert.
  • 1/4 cup cold butter Combine until crumbly.
  • whipped cream For serving.

Equipment

  • mixing bowl
  • Baking Pan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine flour, powdered sugar, and salt. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a greased 9x13-inch pan and bake for about 10 minutes until lightly golden.
  3. In a separate bowl, whisk together eggs, granulated sugar, and flour until smooth. Gradually blend in sour cream until creamy.
  4. Layer chopped rhubarb and strawberries over the cooled crust, then pour the custard mixture over the fruit.
  5. Bake for 40-45 minutes until set and lightly golden on top. The center should have a slight jiggle.
  6. Cool completely at room temperature before optionally combining sugar and butter for a crumbly topping to sprinkle on.
  7. Refrigerate for at least 1-2 hours before serving, cutting into squares and optionally serving with whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 0.5mg

Notes

Ensure the fruit is evenly distributed for balanced flavor. Use a sharp knife for clean cuts. Adjust sugar if rhubarb is particularly tart. Best enjoyed fresh, store in an airtight container for up to 3 days.

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