Why You’ll Love This Recipe

Strawberry Rhubarb Custard Dessert is a creamy, tangy, and sweet layered treat that pairs the tartness of rhubarb and the juiciness of strawberries with a smooth vanilla custard and a tender crust. Baked to perfection, this old-fashioned favorite is ideal for spring and summer gatherings when rhubarb is in season and comfort desserts are in demand.

ingredients

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

For the crust

all-purpose floursugarunsalted butter (cold and cubed)pinch of salt

For the filling

fresh rhubarfresh strawberriessugarall-purpose floureggsheavy cream or half-and-halfvanilla extractpinch of salt

directions

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

In a bowl, mix flour, sugar, and salt for the crust.

Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Press the crust mixture evenly into the bottom of the prepared baking dish.

Bake the crust for 12–15 minutes, just until lightly golden. Remove and set aside.

While the crust bakes, chop the rhubarb and strawberries and set aside.

In a large bowl, whisk together sugar, flour, eggs, cream, vanilla extract, and salt until smooth.

Spread the chopped fruit evenly over the pre-baked crust.

Pour the custard mixture over the fruit, spreading evenly.

Bake for 45–50 minutes, or until the custard is set and the top is lightly golden.

Cool to room temperature, then refrigerate for at least 2 hours before slicing.

Servings and timing

This recipe yields approximately 12–15 squares.Preparation time: 20 minutesBaking time: 45–50 minutesCooling and chilling time: 2–3 hoursTotal time: 3 hours 15–30 minutes

Variations

Add a pinch of nutmeg or cinnamon to the custard for extra warmth.

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

Top with whipped cream or dust with powdered sugar before serving.

Swap half the rhubarb for raspberries or blackberries for a twist.

storage/reheating

Store Strawberry Rhubarb Custard Dessert covered in the refrigerator for up to 4 days.Serve chilled or bring to room temperature before serving—not recommended for freezing, as the custard may separate.

FAQs

Can I use frozen fruit?

Yes, thaw and drain well before using to prevent excess liquid in the custard.

Does the custard set firmly?

Yes, as long as it’s baked until set and chilled fully—it will be soft but sliceable.

Do I need to blind-bake the crust?

A short pre-bake is important to keep it from becoming soggy under the custard.

Can I use milk instead of cream?

Yes, though cream gives a richer texture—whole milk is the best substitute.

How tart is this dessert?

It’s a balanced sweet-tart flavor, thanks to the strawberries and custard.

Can I make this ahead?

Yes, it’s best when made a day in advance and chilled overnight.

Should I peel the rhubarb?

No, just trim the ends and remove tough strings if needed.

Can I make it gluten-free?

Use a gluten-free flour blend for the crust and custard thickening.

Can I double the recipe?

Yes, bake in two pans or a larger sheet pan—adjust baking time as needed.

What’s the best way to cut neat slices?

Chill thoroughly and use a clean, sharp knife, wiping between cuts.

Conclusion

Strawberry Rhubarb Custard Dessert is a classic comfort recipe that marries fruit, cream, and a tender crust into one irresistible bite. Perfectly creamy with bursts of tart and sweet, it’s a delightful spring and summer dessert that’s easy to make ahead and sure to impress.