Why You’ll Love This Recipe

Strawberry Rhubarb Custard Dessert is a comforting and tangy-sweet treat that balances tart rhubarb and juicy strawberries with a creamy, rich custard baked over a buttery crust. It’s a classic spring and summer dessert that’s perfect for gatherings, picnics, or a nostalgic taste of homemade goodness.

ingredients

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

all-purpose flourgranulated sugarunsalted butterrhubarbstrawberrieseggsheavy creamvanilla extractsalt

directions

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

In a bowl, mix flour and sugar for the crust. Cut in the butter until the mixture resembles coarse crumbs.

Press the mixture evenly into the bottom of the baking dish and bake for 15 minutes, or until lightly golden.

Meanwhile, chop rhubarb and strawberries and set aside.

In another bowl, whisk eggs, heavy cream, sugar, vanilla extract, and a pinch of salt until smooth.

Once the crust is baked, spread the fruit evenly over the hot crust.

Pour the custard mixture over the fruit and return the dish to the oven.

Bake for 40–45 minutes, or until the custard is set and the top is lightly golden.

Allow to cool completely before slicing into squares.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 15 minutesBaking time: 55–60 minutesCooling time: 1 hourTotal time: 2 hours 15 minutes

Variations

Use all rhubarb or all strawberries if one isn’t available.

Add a dash of cinnamon or nutmeg to the custard for added warmth.

Top with a dollop of whipped cream or a scoop of vanilla ice cream.

Use a graham cracker crust for a twist on the base.

storage/reheating

Store in the refrigerator in an airtight container for up to 4 days.Best enjoyed chilled or at room temperature.Reheat individual pieces in the microwave for 15–20 seconds if desired.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it first to avoid excess moisture.

What if I don’t have heavy cream?

Half-and-half or evaporated milk can be used as a substitute.

Does the dessert need to be refrigerated?

Yes, because of the custard layer, refrigeration is necessary.

Can I make this ahead of time?

Absolutely, it can be made a day in advance and stored in the fridge.

How do I know when the custard is set?

The custard should jiggle slightly in the center but not be liquid. It will continue to firm as it cools.

Can I reduce the sugar?

Yes, reduce sugar in the custard or fruit layer to taste, but keep enough to balance the rhubarb’s tartness.

Is this dessert good for freezing?

It can be frozen, but the custard texture may slightly change upon thawing.

Can I use a different crust?

Yes, a shortbread crust or pie crust works well too.

Can I add other fruits?

Blueberries or raspberries pair nicely with the strawberry-rhubarb combination.

Is this gluten-free?

Not as written, but you can use a gluten-free flour blend for the crust.

Conclusion

Strawberry Rhubarb Custard Dessert brings together the best of seasonal fruits and rich, creamy texture in every bite. Whether you’re baking for a crowd or indulging in a slice after dinner, its delightful contrast of sweet and tart is sure to impress and satisfy.