Why You’ll Love This Recipe

Strawberry Rhubarb Custard Dessert is a perfect blend of sweet and tart flavors layered over a buttery crust, finished with a creamy custard that adds richness to every bite. This nostalgic, springtime dessert is ideal for potlucks, family gatherings, or just a cozy weekend treat. The vibrant fruit pairs beautifully with the smooth custard, making it both comforting and refreshing.

ingredients

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

all-purpose flourunsalted buttersugarlarge eggsvanilla extractmilkfresh strawberriesfresh rhubarbcornstarchsalt

directions

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

In a mixing bowl, combine flour and butter until crumbly, then press into the bottom of the prepared dish to form a crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.

Evenly layer chopped strawberries and rhubarb over the crust.

In a separate bowl, whisk together eggs, sugar, milk, cornstarch, vanilla extract, and a pinch of salt until smooth.

Pour the custard mixture evenly over the fruit layer.

Return the dish to the oven and bake for 45–50 minutes, or until the custard is set and the top is lightly golden.

Let the dessert cool to room temperature, then refrigerate for at least 1 hour before serving.

Servings and timing

This recipe yields approximately 12 servings.Preparation time: 20 minutesBaking time: 50 minutesCooling and chilling time: 1 hour 20 minutesTotal time: 2 hours 30 minutes

Variations

Add a cinnamon or nutmeg sprinkle to the custard for a warm spice note.

Substitute raspberries for strawberries for a twist in flavor.

Top with whipped cream or a scoop of vanilla ice cream for added richness.

Use a graham cracker crust instead of a traditional butter crust for added crunch.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.This dessert is best served cold, but can be gently reheated in the microwave if desired.Freeze individual portions for up to 2 months; thaw in the refrigerator overnight before serving.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, just make sure to thaw and drain them well to avoid excess moisture.

Why is my custard not setting?

Ensure the dessert is baked long enough and allow sufficient chilling time. If underbaked, the custard will remain runny.

Can I make this dessert ahead of time?

Absolutely! It tastes even better after a night in the fridge.

Can I make it dairy-free?

Use a plant-based milk and dairy-free butter substitute; results may slightly vary in texture.

Is this dessert very sweet?

It has a balanced sweetness thanks to the tartness of rhubarb and the creamy custard.

Can I use a different fruit?

Yes, you can try apples, peaches, or blueberries depending on the season.

How do I prevent a soggy crust?

Pre-baking the crust helps create a barrier against the moisture from the fruit and custard.

Can I double the recipe?

Yes, just use a larger baking dish and adjust the baking time as needed.

What texture should the custard have?

Smooth, creamy, and firm enough to slice cleanly once chilled.

Do I need to peel the rhubarb?

Peeling is not necessary unless the stalks are particularly tough or stringy.

Conclusion

Strawberry Rhubarb Custard Dessert is a timeless favorite that brings together vibrant fruit and creamy indulgence. It’s a seasonal showstopper that’s simple to prepare and always crowd-pleasing. Whether you’re celebrating spring or just craving a cozy dessert, this one delivers comfort in every bite.