Strawberry Rhubarb Custard Dessert is a sweet and tart treat that you can make for family and friends. It mixes soft fruit with a smooth custard in a ready pie crust.
introduction
This dessert pairs bright strawberries and tangy rhubarb with a creamy custard. It is easy to make and works for a weeknight dessert or a weekend treat. For more about simple recipe ideas, visit the Dishlio about page.
why make this recipe
This recipe is quick and uses fresh fruit. It needs one pre-made crust so you save time. The custard bakes with the fruit, so you get both texture and flavor in every bite. It is great warm or chilled.
how to make Strawberry Rhubarb Custard Dessert
Make the fruit filling first, then mix the custard and pour over the fruit in the crust. Bake until the custard sets and the top is light brown. Let it cool so the custard firms up before you cut.
Ingredients :
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 pre-made pie crust (9-inch)
Directions :
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a medium bowl, combine the sliced strawberries, chopped rhubarb, and 1/2 cup of the sugar. Let it sit for about 15 minutes to draw out the juices.
- In a separate bowl, whisk together the cornstarch, remaining 1/2 cup sugar, vanilla extract, salt, and eggs until well combined.
- Slowly add the heavy cream and lemon juice to the egg mixture, whisking until smooth.
- Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
- Carefully pour the custard mixture over the fruit, ensuring it covers the filling.
- Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Remove from the oven and let cool for at least 30 minutes before serving. This dessert can be served warm or chilled.
how to serve Strawberry Rhubarb Custard Dessert
Serve slices plain or with a dollop of whipped cream or a scoop of vanilla ice cream. A light dusting of powdered sugar also looks nice. You can serve warm for a cozy feel or chilled for a firmer slice.
how to store Strawberry Rhubarb Custard Dessert
Cover the cooled dessert with plastic wrap or place it in an airtight container. Keep it in the fridge for up to 3 days. To reheat, warm a slice in the oven at 325°F for 8–10 minutes or microwave in short bursts.
tips to make Strawberry Rhubarb Custard Dessert
- Use ripe strawberries and firm rhubarb for the best flavor and texture.
- Let the fruit sit with sugar to release juices; this helps the custard mix with the fruit.
- Watch the oven near the end so the top does not over-brown.
- If the crust edge browns too fast, cover it with foil while baking.
- Let it cool well so slices hold their shape.
variation (if any)
- Add a sprinkle of cinnamon or nutmeg to the custard for warm spice notes.
- Swap half the strawberries for raspberries for a deeper berry flavor.
- Use a homemade pie crust if you prefer a flakier base.
FAQs
Q: Can I use frozen fruit?
A: Yes. Thaw and drain excess liquid before using. You may need to reduce the sugar a bit.
Q: Can I make this ahead?
A: You can bake it a day ahead and refrigerate. Bring it to room temperature or warm slightly before serving.
Q: Is it safe to serve with a runny center?
A: The custard should be set but slightly wobbly in the center when hot. It firms as it cools. If very runny after cooling, bake a few more minutes.
Q: Can I use milk instead of heavy cream?
A: Heavy cream gives a richer custard. You can use whole milk, but the texture will be lighter and less creamy.
Q: How do I tell when the custard is done?
A: The edges should be set and the center slightly jiggly. It will continue to set as it cools.
Strawberry Rhubarb Custard Dessert
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A sweet and tart dessert featuring fresh strawberries and rhubarb combined with a creamy custard in a ready pie crust.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- Combine the sliced strawberries, chopped rhubarb, and 1/2 cup of the sugar in a medium bowl. Let it sit for about 15 minutes to draw out the juices.
- Whisk together the cornstarch, remaining 1/2 cup sugar, vanilla extract, salt, and eggs until well combined in a separate bowl.
- Slowly add the heavy cream and lemon juice to the egg mixture, whisking until smooth.
- Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
- Carefully pour the custard mixture over the fruit, ensuring it covers the filling.
- Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Remove from the oven and let cool for at least 30 minutes before serving.
Notes
Serve slices plain, with a dollop of whipped cream, or a scoop of vanilla ice cream. Cover with plastic wrap or store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
