Strawberry Rhubarb Custard Dessert

why make this recipe

This dessert mixes sweet strawberries and tart rhubarb with a smooth custard. It is simple to make and feels like home. You get fresh fruit and a creamy filling in one pie. It works for a family meal or a small party.

introduction

This Strawberry Rhubarb Custard Dessert is bright, fresh, and creamy. The fruit gives a nice tang and the custard makes it soft and rich. If you like custard desserts, you may also enjoy a simple vanilla custard pie recipe for another idea.

how to make Strawberry Rhubarb Custard Dessert

Ingredients :

• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 1 pre-made pie crust (9-inch)

Directions :

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. In a medium bowl, combine the sliced strawberries, chopped rhubarb, and 1/2 cup of sugar. Let it sit for about 15 minutes to draw out the juices.
3. In a separate bowl, whisk together the cornstarch, remaining 1/2 cup sugar, vanilla extract, salt, and eggs until well combined.
4. Slowly add the heavy cream and lemon juice to the egg mixture, whisking until smooth.
5. Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
6. Carefully pour the custard mixture over the fruit, ensuring it covers the filling.
7. Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
8. Remove from the oven and let cool for at least 30 minutes before serving. This dessert can be served warm or chilled.

how to serve Strawberry Rhubarb Custard Dessert

Serve warm for a soft custard and more fruit juices. Serve chilled for a firmer slice. Add a scoop of vanilla ice cream or a dollop of whipped cream if you like. Cut into wedges and use a flat spatula to lift pieces cleanly.

how to store Strawberry Rhubarb Custard Dessert

Cover the pie with plastic wrap or place in an airtight container. Keep in the refrigerator for up to 3 days. Reheat single slices in the microwave for 20–30 seconds if you want them warm. Do not freeze the finished pie; custard can change texture when frozen.

tips to make Strawberry Rhubarb Custard Dessert

• Use ripe strawberries for the best sweetness.
• Cut rhubarb into even pieces so it cooks uniformly.
• Let the fruit sit with sugar to release juices and reduce sogginess.
• Watch the pie in the last 5–10 minutes of baking so the top does not overbrown.
• Let the pie cool before slicing to help the custard set.

variation (if any)

• Swap half of the strawberries for raspberries for a deeper berry flavor.
• Add a teaspoon of orange zest to the custard for a citrus note.
• Use a lattice or crumb topping instead of a plain crust for texture.

FAQs

Q: Can I use frozen strawberries or rhubarb?
A: Yes. Thaw and drain excess liquid before using. You may need to reduce the sugar if fruit is sweet.

Q: Can I make the pie ahead?
A: Yes. Bake, cool, and refrigerate up to 3 days. Serve chilled or gently warm slices.

Q: How do I know the custard is done?
A: The custard should be mostly set with a slight wobble in the center. The edges will be firmer and the top lightly golden.

Q: Can I use a homemade crust?
A: Yes. A homemade pie crust works fine. Blind bake it briefly if you want a crisper bottom.

Q: Is there a dairy-free option?
A: You can try a full-fat coconut milk instead of heavy cream, but texture will change slightly.

Strawberry Rhubarb Custard Dessert

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful dessert combining sweet strawberries and tart rhubarb in a smooth custard, perfect for family meals or small gatherings.

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Ingredients

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• 2 cups fresh strawberries, hulled and sliced
• 2 cups rhubarb, chopped into 1-inch pieces
• 1 cup granulated sugar, divided
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon lemon juice
• 1 pre-made pie crust (9-inch)

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Instructions

1. Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
2. Combine the sliced strawberries, chopped rhubarb, and 1/2 cup of sugar in a medium bowl. Let it sit for about 15 minutes to draw out the juices.
3. Whisk together the cornstarch, remaining 1/2 cup sugar, vanilla extract, salt, and eggs in a separate bowl until well combined.
4. Slowly add the heavy cream and lemon juice to the egg mixture, whisking until smooth.
5. Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
6. Carefully pour the custard mixture over the fruit, ensuring it covers the filling.
7. Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
8. Remove from the oven and let cool for at least 30 minutes before serving.

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Notes

Serve warm for a soft custard with more fruit juices, or chilled for a firmer slice. Add vanilla ice cream or whipped cream if desired.

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Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 23g
• Sodium: 150mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 150mg