Description

A sweet and tangy dessert featuring a creamy custard base topped with a strawberry-rhubarb filling and a buttery crust, perfect for spring and summer gatherings.

Ingredients

Units Scale

1 cup all-purpose flour
2 tablespoons granulated sugar
1/2 cup butter, cold and cut into cubes
3 cups chopped rhubarb
1 cup sliced strawberries
1 1/4 cups granulated sugar
3 tablespoons all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
Powdered sugar for dusting (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a medium bowl, mix 1 cup flour and 2 tablespoons sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of the prepared baking dish.
Bake the crust for 15 minutes or until lightly golden.
In a large bowl, combine chopped rhubarb and sliced strawberries. Spread evenly over the baked crust.
In another bowl, whisk together 1 1/4 cups sugar, 3 tablespoons flour, eggs, vanilla, and salt until smooth.
Pour the custard mixture evenly over the fruit layer.
Bake for 45-50 minutes, or until the custard is set and lightly golden on top.
Let cool completely before cutting into squares. Dust with powdered sugar if desired.

Notes

Use fresh or frozen rhubarb; if using frozen, thaw and drain first.
For a richer flavor, add a dash of cinnamon to the custard mix.
Chill the dessert before serving for cleaner slices.

Nutrition

Serving Size: 1 square
Calories: 210
Sugar: 22g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg