Description

A creamy and comforting layered dessert featuring sweet strawberries, tart rhubarb, and a rich vanilla custard over a buttery crust – perfect for spring and summer gatherings.

Ingredients

Units Scale

1 cup all-purpose flour
1/2 cup cold unsalted butter, cubed (for crust)
2 tablespoons granulated sugar (for crust)
3 cups chopped rhubarb
2 cups sliced fresh strawberries
1 cup granulated sugar (for filling)
2 tablespoons all-purpose flour (for filling)
1/4 teaspoon salt
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, mix 1 cup flour, 2 tablespoons sugar, and cubed butter. Cut together until crumbly. Press evenly into the bottom of the baking dish to form the crust.
Bake the crust for 15 minutes, then remove from oven and let cool slightly.
Spread chopped rhubarb and sliced strawberries evenly over the crust.
In a separate bowl, whisk together 1 cup sugar, 2 tablespoons flour, salt, eggs, heavy cream, and vanilla extract until smooth.
Pour the custard mixture over the fruit layer.
Bake for 45–50 minutes, or until the custard is set and lightly golden on top.
Cool completely before slicing. Chill in the refrigerator for at least 2 hours before serving.

Notes

Use a fork or pastry cutter for blending the crust quickly.
Can be made a day ahead and stored in the fridge.
Top with whipped cream or powdered sugar for a finishing touch.

Nutrition

Serving Size: 1 square
Calories: 260
Sugar: 22g
Sodium: 75mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 95mg