Description

This strawberry rhubarb custard dessert is the ultimate springtime bake — tart rhubarb and sweet strawberries baked into a creamy, smooth custard with a tender, buttery base. It’s simple, nostalgic, and absolutely delicious served chilled or slightly warm with a dollop of whipped cream.

Ingredients

For the crust:

1 cup all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup powdered sugar

For the filling:

3 large eggs
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp salt
1 tsp vanilla extract
2 cups chopped fresh rhubarb
1 1/2 cups chopped fresh strawberries

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Instructions

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

Make the crust: In a bowl, combine flour, powdered sugar, and butter. Mix until crumbly, then press evenly into the bottom of the prepared pan. Bake for 12–15 minutes, until lightly golden.

Prepare the filling: In a large bowl, whisk together eggs, sugar, flour, salt, and vanilla until smooth.

Fold in the fruit: Gently stir in rhubarb and strawberries until evenly coated.

Pour over the crust: Once the crust is done, pour the custard mixture evenly over the hot crust.

Bake again for 40–45 minutes, or until the center is set and edges are lightly golden.

Cool completely in the pan, then chill before slicing and serving.

Notes

Chill for at least 2 hours for the cleanest slices.

Dust with powdered sugar or serve with whipped cream or vanilla ice cream.

This dessert keeps well in the fridge for 3–4 days.