Description
A sweet and tangy layered dessert featuring a creamy custard, fresh strawberries, and tart rhubarb baked to perfection.
Ingredients
Units
Scale
- 3 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 prepared pie crust or shortbread crust
Instructions
- Preheat oven to 350°F (175°C).
- Place the chopped rhubarb and strawberries evenly over the prepared pie crust in a baking dish.
- In a mixing bowl, whisk together sugar, flour, and salt.
- Add eggs, milk, and vanilla extract to the dry ingredients and whisk until smooth.
- Pour the custard mixture evenly over the fruit in the crust.
- Bake for 45–50 minutes or until the custard is set and the top is golden.
- Let cool completely before slicing. Chill in the refrigerator for best results.
Notes
- Use fresh or frozen rhubarb; if using frozen, thaw and drain first.
- Can be made a day in advance and stored in the refrigerator.
- Serve with whipped cream or vanilla ice cream for added indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 28g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg