Strawberry Rhubarb Custard Dessert Recipe (Print Version)
Strawberry Rhubarb Custard Dessert features sweet strawberries and tart rhubarb baked in a creamy, golden custard. A delightful seasonal treat.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ The Ruby Red Fruit Compote
01 -
2 lbs fresh strawberries, hulled and quartered
02 -
1 lb fresh rhubarb, trimmed and cut into 1/2-inch pieces
03 -
3/4 cup granulated sugar
04 -
2 tbsp cornstarch
05 -
1 tbsp fresh lemon juice
→ Velvety Vanilla Custard
06 -
4 large eggs
07 -
1 large egg yolk
08 -
1 1/2 cups whole milk
09 -
1/2 cup heavy cream
10 -
1/2 cup granulated sugar
11 -
1 tsp pure vanilla extract
12 -
Pinch of salt
→ Golden Oat Crumble
13 -
1 cup all-purpose flour
14 -
1/2 cup packed light brown sugar
15 -
1/2 cup (1 stick) unsalted butter, cold and cubed
16 -
1/2 cup old-fashioned rolled oats
17 -
1/2 tsp ground cinnamon
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. This initial step sets the stage for your BEST Strawberry Rhubarb Custard Dessert, ensuring it bakes evenly and doesn't stick.
02 -
In a medium bowl, combine 1 cup all-purpose flour, 1/2 cup packed light brown sugar, 1/2 cup old-fashioned rolled oats, and 1/2 tsp ground cinnamon. Cut in 1/2 cup (1 stick) unsalted butter, cold and cubed, using your fingertips or a pastry blender, until coarse crumbs form. Set aside.
03 -
In a large saucepan, combine 2 lbs fresh strawberries, 1 lb fresh rhubarb, 3/4 cup granulated sugar, and 1 tbsp fresh lemon juice. Cook over medium heat for 5-7 minutes, stirring occasionally, until the fruit begins to soften and release juices. Whisk 2 tbsp cornstarch with 2 tbsp cold water, then stir into the fruit mixture. Cook for 1 minute more, until thickened.
04 -
In a separate large bowl, whisk together 4 large eggs, 1 large egg yolk, 1/2 cup granulated sugar, 1 tsp pure vanilla extract, and a pinch of salt until well combined and slightly frothy. Gradually whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream. This creates the luscious base for your BEST Strawberry Rhubarb Custard Dessert.
05 -
Pour the cooked Ruby Red Fruit Compote into the prepared baking dish, spreading it evenly across the bottom. Carefully pour the Velvety Vanilla Custard over the fruit layer. Finally, sprinkle the Golden Oat Crumble evenly over the custard, preparing the layers for your delightful BEST Strawberry Rhubarb Custard Dessert.
06 -
Bake for 50-60 minutes, or until the custard is set (a knife inserted near the center comes out mostly clean) and the crumble is golden brown. Let the BEST Strawberry Rhubarb Custard Dessert cool on a wire rack for at least 30 minutes before serving. It continues to set as it cools.
# Notes:
01 -
For an extra treat, serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
02 -
Store any leftovers covered in the refrigerator for up to 3-4 days. It's delicious served cold too!
03 -
If fresh rhubarb is unavailable, you can use frozen rhubarb (do not thaw) but add an extra tablespoon of cornstarch to the compote.
04 -
Don't overmix the crumble; a few larger butter pieces will create a more rustic and delicious texture.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large mixing bowls
03 -
Saucepan
04 -
Whisk
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Knife
# Nutrition Facts (Per Serving):
Calories: 523 kcal
Total Fat: 22 g
Total Carbohydrate: 74 g
Protein: 10 g