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Strawberry Rhubarb Custard Dessert

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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.

Ingredients

Scale

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

  1. Preheat Oven:
    Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch baking dish.

  2. 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.

  3. Prepare the Filling:
    Spread chopped rhubarb and strawberries evenly over the hot crust.

  4. Make the Custard:
    In a medium bowl, whisk eggs, sugar, flour, vanilla, salt, and cream until smooth. Pour over the fruit.

  5. Bake:
    Return to the oven and bake for 40–45 minutes, or until the custard is set and lightly golden on top.

  6. 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.

Find it online: https://ukfinda.com/strawberry-rhubarb-custard-dessert/