Strawberry Rhubarb Custard Dessert

Strawberry rhubarb custard dessert is a comforting, old-fashioned treat that brings together the sweet-tart pairing of strawberries and rhubarb with a rich, creamy custard baked to golden perfection. Nestled in a flaky or buttery crust and often topped with a light crumble or simply served as-is, this dessert is a seasonal favorite that’s as simple as it is satisfying.

Why You’ll Love This Recipe

This dessert is the perfect balance of tangy and sweet, creamy and crisp. The custard softens the tartness of the rhubarb and blends beautifully with juicy strawberries, while the texture is silky and comforting. Whether you serve it warm with whipped cream or chilled straight from the fridge, it’s a nostalgic dish that feels like a hug in every bite. Plus, it’s easy to make and ideal for showcasing spring and early summer produce.

ingredients

this Recipe

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

• Fresh rhubarb, chopped
• Fresh strawberries, hulled and sliced
• Granulated sugar
• All-purpose flour
• Eggs
• Heavy cream or half-and-half
• Vanilla extract
• Pie crust or shortbread base (homemade or store-bought)
• Optional: ground cinnamon or nutmeg for added flavor
• Optional: powdered sugar for dusting

directions

1. Preheat oven to 350°F (175°C). Prepare your pie crust or press a shortbread crust into a greased baking dish or pie plate.
2. In a medium bowl, combine the chopped rhubarb and sliced strawberries. Toss with a bit of sugar and set aside to macerate for 10 minutes.
3. In another bowl, whisk together the eggs, sugar, flour, cream, and vanilla extract until smooth.
4. Spread the strawberry-rhubarb mixture evenly over the crust.
5. Pour the custard mixture over the fruit, allowing it to settle and coat the filling evenly.
6. Bake for 45–50 minutes, or until the custard is set and lightly golden on top. The center should jiggle slightly but not be runny.
7. Let cool at room temperature, then chill for at least 1–2 hours before slicing.
8. Dust with powdered sugar or serve with a dollop of whipped cream, if desired.

Servings and timing

Serves 8
Prep time: 20 minutes
Cook time: 50 minutes
Chill time: 1–2 hours
Total time: About 2 hours and 15 minutes

Variations

• Make it crustless: Pour the fruit and custard directly into a greased baking dish for a lighter, crust-free version.
• Add a crumb topping: Mix butter, sugar, and flour to sprinkle over the top for a crisp finish.
• Use frozen fruit: Thaw and drain well before using to prevent excess moisture.
• Infuse the custard: Add citrus zest or a pinch of cinnamon to the custard for extra depth.
• Mini desserts: Bake in ramekins for individual servings.

storage/reheating

Store leftovers covered in the refrigerator for up to 3 days. This dessert is best served chilled or at room temperature. If reheating, warm gently in the oven at 300°F for about 10–15 minutes — be cautious, as custard can become watery if overheated.

FAQs

Can I use frozen strawberries and rhubarb?

Yes, just be sure to thaw and drain them well to avoid a watery custard.

Does this need to be refrigerated?

Yes, since it contains custard, it should be stored in the refrigerator.

Can I make this ahead of time?

Absolutely — it’s actually better after chilling, making it perfect for preparing a day in advance.

What kind of crust works best?

A traditional pie crust or buttery shortbread crust works well. You can also use a graham cracker base.

How do I know when the custard is done?

It should be set around the edges and slightly jiggly in the center, not liquidy.

Can I reduce the sugar?

Yes, but keep in mind that rhubarb is naturally tart, so some sweetness is necessary for balance.

Is it better served warm or cold?

It’s delicious either way, but chilling allows the custard to fully set and the flavors to meld.

What can I serve it with?

Whipped cream, vanilla ice cream, or even a drizzle of strawberry sauce are all great additions.

Can I make this gluten-free?

Yes, use a gluten-free pie crust and substitute the flour in the custard with cornstarch or a gluten-free blend.

Can I double the recipe?

Yes, just use a larger baking dish and adjust the baking time slightly — it may need 5–10 extra minutes.

Conclusion

Strawberry rhubarb custard dessert is a timeless, creamy treat that highlights the tangy sweetness of early summer’s best produce. With its smooth custard base, juicy fruit filling, and delicate crust, it’s a simple yet elegant dish that brings warmth and nostalgia to the table. Whether you serve it at a spring brunch, summer cookout, or as a cozy weeknight dessert, it’s sure to become a seasonal favorite.

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