Strawberry Rhubarb Custard Dessert is a creamy, comforting baked treat that perfectly balances the tartness of rhubarb, the sweetness of strawberries, and the richness of a smooth, velvety custard. Nestled in a tender crust or baked as a crustless pudding, this classic spring dessert is simple, satisfying, and sure to become a seasonal favorite.
Why You’ll Love This Recipe
This dessert is everything you want from a spring bake—bright, fruity, and creamy with a touch of nostalgia. The custard is luscious and lightly sweetened, acting as the perfect backdrop to the fresh, tart rhubarb and juicy strawberries. It’s easy to prepare, great for potlucks or family dinners, and tastes amazing warm, chilled, or at room temperature.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh rhubarb, chopped
- Fresh strawberries, hulled and sliced
- Granulated sugar
- Eggs
- Heavy cream or whole milk
- All-purpose flour
- Vanilla extract
- Salt
- Pie crust or biscuit base (optional)
- Powdered sugar (optional, for dusting)
Directions
- Preheat oven: Set to 350°F (175°C). Grease a 9×13-inch baking dish or pie pan.
- Layer the fruit: Spread chopped rhubarb and strawberries evenly in the bottom of the dish.
- Mix the custard: In a medium bowl, whisk together sugar, eggs, cream (or milk), flour, vanilla extract, and salt until smooth and well combined.
- Assemble: Pour the custard mixture evenly over the fruit. If using a crust or biscuit base, place it in the dish before layering the fruit.
- Bake: Place in the oven and bake for 45–55 minutes, or until the custard is set and the top is lightly golden.
- Cool: Let cool slightly before serving. Dust with powdered sugar if desired.
Servings and timing
This recipe serves 8 to 10.
Prep time: 15 minutes
Bake time: 45–55 minutes
Cooling time: 15–30 minutes
Total time: 1 hour 15 minutes
Variations
- Crustless version: Skip the crust and bake as a custard pudding for a gluten-free option.
- Crunchy topping: Add a streusel or crumble topping for extra texture.
- Citrus twist: Add lemon zest or orange zest to brighten the custard.
- Dairy-free: Use full-fat coconut milk in place of cream or milk.
- Mini servings: Bake in ramekins or muffin tins for individual portions.
Storage/reheating
Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 20–30 seconds per slice or enjoy cold. The custard sets even more after chilling, making it great for make-ahead desserts.
FAQs
Can I use frozen rhubarb or strawberries?
Yes, just thaw and drain them well before using to avoid excess liquid in the custard.
What kind of milk works best?
Heavy cream gives the richest texture, but whole milk or half-and-half work well too.
Do I have to use a crust?
No, this dessert is delicious both with or without a crust—it bakes well either way.
How do I know when the custard is done?
The center should be set but still slightly jiggly. It will continue to firm up as it cools.
Can I make this ahead of time?
Yes, it tastes great chilled or at room temperature, making it perfect for prep-ahead.
Can I reduce the sugar?
Yes, but keep in mind rhubarb is naturally very tart, so you may want to keep some sweetness to balance the flavors.
What type of flour should I use?
All-purpose flour is ideal, but a gluten-free 1:1 blend will also work if needed.
Is this dessert freezer-friendly?
It’s not recommended, as the custard can separate and change texture after freezing and thawing.
What should I serve it with?
It’s perfect on its own, but also lovely with whipped cream or a scoop of vanilla ice cream.
Can I add other fruits?
Yes, raspberries or blueberries pair nicely with strawberries and rhubarb in this custard base.
Conclusion
Strawberry Rhubarb Custard Dessert is a perfect blend of creamy and fruity, tart and sweet—making it an ideal springtime treat. Whether you serve it warm with ice cream or chilled for a refreshing finish, this dessert brings comfort and seasonal flavor to every bite. It’s a simple recipe with big results, destined to become a go-to whenever rhubarb is in season.
PrintStrawberry Rhubarb Custard Dessert
This Strawberry Rhubarb Custard Dessert is creamy, tangy, and perfectly sweet. A buttery crust holds a layer of fresh strawberries and rhubarb, topped with a smooth, rich custard that bakes into a soft, pudding-like layer. It’s an easy, crowd-pleasing treat ideal for spring and summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust:
-
1 cup all-purpose flour
-
1/4 cup powdered sugar
-
1/2 cup unsalted butter, softened
For the Filling:
-
1 1/2 cups chopped rhubarb
-
1 1/2 cups chopped strawberries
-
2 large eggs
-
1 cup granulated sugar
-
1/4 cup all-purpose flour
-
1/2 tsp vanilla extract
-
1/4 tsp salt
-
3/4 cup heavy cream
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish. -
Make the Crust:
In a bowl, mix flour and powdered sugar. Cut in butter with a fork or pastry cutter until crumbly. Press mixture evenly into the bottom of the prepared dish. Bake for 12–15 minutes, or until lightly golden. -
Prepare the Filling:
Spread chopped rhubarb and strawberries evenly over the hot crust. -
Make the Custard:
In a medium bowl, whisk eggs, sugar, flour, vanilla, salt, and cream until smooth. Pour over the fruit. -
Bake:
Return to the oven and bake for 40–45 minutes, or until the custard is set and lightly golden on top. -
Cool and Serve:
Let cool completely before slicing. Serve chilled or at room temperature.
Notes
-
This dessert can be made ahead and stored in the fridge for up to 3 days.
-
Use fresh or frozen fruit—if using frozen, thaw and drain well.
-
Top with whipped cream or a scoop of vanilla ice cream for extra indulgence.