Creamy Strawberry Rhubarb Custard Dessert (Print Version)
Sweet and tart strawberry rhubarb baked with a rich, creamy custard. A delightful dessert for any occasion, combining classic flavors with a smooth finish.
# 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 & Tangy Rhubarb-Strawberry Compote
01 -
1 lb 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
05 -
1 tbsp fresh lemon juice
→ Velvety Vanilla Bean Custard
06 -
2 cups whole milk
07 -
1 cup heavy cream
08 -
6 large egg yolks
09 -
1/2 cup granulated sugar
10 -
2 tbsp cornstarch
11 -
1 tbsp vanilla bean paste
12 -
Pinch of salt
→ Golden Crumble Topping
13 -
1 1/2 cups all-purpose flour
14 -
1/2 cup light brown sugar, packed
15 -
3/4 cup (1 1/2 sticks) unsalted butter, cold and cubed
16 -
1/2 cup rolled oats
17 -
Pinch of salt
# Instructions:
01 -
In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup light brown sugar, 1/2 cup rolled oats, and a pinch of salt. Cut in 3/4 cup (1 1/2 sticks) cold, cubed unsalted butter using your fingertips or a pastry blender until coarse crumbs form. Chill while preparing other components.
02 -
In a large bowl, combine 1 lb fresh rhubarb, 1 lb fresh strawberries, 3/4 cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp fresh lemon juice. Toss gently to coat all the fruit evenly. This forms the delicious base for your BEST Strawberry Rhubarb Dessert with Creamy Custard.
03 -
In a medium bowl, whisk 6 large egg yolks, 1/2 cup granulated sugar, and 2 tbsp cornstarch until the mixture is pale and smooth. In a separate saucepan, heat 2 cups whole milk, 1 cup heavy cream, 1 tbsp vanilla bean paste, and a pinch of salt over medium heat until it just begins to simmer.
04 -
Gradually whisk about half of the hot milk mixture into the egg yolk mixture to temper the yolks. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens to a pudding-like consistency. This velvety custard is key to the BEST Strawberry Rhubarb Dessert with Creamy Custard.
05 -
Preheat your oven to 375°F (190°C). Spread the strawberry rhubarb compote evenly in a 9x13 inch baking dish. Carefully pour the warm velvety vanilla bean custard over the compote layer, spreading it gently to cover. Sprinkle the chilled golden crumble topping evenly over the custard.
06 -
Bake for 45-50 minutes, or until the crumble topping is golden brown and the fruit filling is bubbly around the edges. For the ultimate BEST Strawberry Rhubarb Dessert with Creamy Custard, ensure the edges are set and the center is slightly jiggly, indicating perfect doneness.
07 -
Remove the dessert from the oven and let it cool on a wire rack for at least 30 minutes before serving warm. For firmer slices, allow it to cool completely to room temperature, then chill for several hours in the refrigerator to allow the custard to fully set.
# Notes:
01 -
Serve this delightful dessert warm, perhaps with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra touch of indulgence.
02 -
Leftovers can be stored covered in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, or enjoy chilled.
03 -
If fresh rhubarb isn't available, you can use frozen (do not thaw) but add an extra 1/2 tbsp cornstarch to the compote. Frozen strawberries can also be used.
04 -
For the creamiest custard, ensure you temper the egg yolks slowly to prevent scrambling. Cook until it coats the back of a spoon, but avoid overcooking.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Saucepans
03 -
Whisk
04 -
Mixing bowls
05 -
Measuring cups and spoons
06 -
Rubber spatula
07 -
Oven
# Nutrition Facts (Per Serving):
Calories: 704 kcal
Total Fat: 33 g
Total Carbohydrate: 78 g
Protein: 8 g