Strawberry Rhubarb Custard Dessert Recipe (Print Version)
Strawberry Rhubarb Custard dessert features a creamy, tangy filling with sweet berries and tart rhubarb. 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:
→ Sweet & Tart Fruit Medley
01 -
2 lbs fresh rhubarb, trimmed and cut into 1/2-inch pieces
02 -
1 lb fresh strawberries, hulled and quartered
03 -
3/4 cup granulated sugar
04 -
2 tbsp cornstarch
→ Velvety Custard Base
05 -
4 large eggs
06 -
2 large egg yolks
07 -
1/2 cup granulated sugar
08 -
1 1/2 cups whole milk
09 -
1 1/2 cups heavy cream
→ Aromatic & Bright Accents
10 -
2 tsp pure vanilla extract
11 -
1 tsp lemon zest (from 1 lemon)
12 -
1/4 tsp salt
13 -
Pinch of freshly grated nutmeg
# Instructions:
01 -
Combine 2 lbs fresh rhubarb, 1 lb fresh strawberries, 3/4 cup granulated sugar, and 2 tbsp cornstarch in a large bowl. Toss gently to coat the fruit evenly. This forms the delicious base for your Best Strawberry Rhubarb Custard Dessert.
02 -
Preheat your oven to 350°F. Lightly butter a 9x13 inch baking dish. Spread the prepared fruit mixture evenly into the bottom of the dish.
03 -
In a separate large bowl, whisk together 4 large eggs, 2 large egg yolks, 1/2 cup granulated sugar, 2 tsp pure vanilla extract, 1 tsp lemon zest, and 1/4 tsp salt until well combined and slightly pale.
04 -
In a medium saucepan, gently heat 1 1/2 cups whole milk and 1 1/2 cups heavy cream over medium heat until just simmering. Slowly temper the hot dairy into the egg mixture, whisking constantly. This creates the velvety custard for your Best Strawberry Rhubarb Custard Dessert.
05 -
Carefully pour the custard mixture over the fruit in the baking dish. Sprinkle a pinch of freshly grated nutmeg over the top. Bake for 50 minutes, or until the custard is set but still slightly wobbly in the center.
06 -
Remove the Best Strawberry Rhubarb Custard Dessert from the oven. Let it cool completely on a wire rack at room temperature, then cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and flavors to meld.
# Notes:
01 -
Serve this delightful dessert chilled, perhaps with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for an extra treat.
02 -
Store any leftover custard dessert covered in the refrigerator for up to 3-4 days. It tastes even better the next day!
03 -
If fresh rhubarb is unavailable, frozen rhubarb can be used; do not thaw, simply add directly to the strawberries and increase cornstarch by 1/2 tbsp if the fruit seems extra juicy.
04 -
For an extra bright flavor, a tiny splash of orange blossom water or rosewater can be added to the custard along with the vanilla, but use sparingly.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large mixing bowls
03 -
Whisk
04 -
Saucepan
05 -
Measuring cups and spoons
06 -
Cutting board
07 -
Sharp knife
# Nutrition Facts (Per Serving):
Calories: 397 kcal
Total Fat: 21 g
Total Carbohydrate: 46 g
Protein: 8 g