Strawberry Rhubarb Custard Dessert

Thank you so much for being here! I’m beyond excited to share a recipe that’s near and dear to my springtime-loving heart: this Strawberry Rhubarb Custard Dessert. If you’ve never tried rhubarb paired with a silky-sweet custard and juicy strawberries—oh my friend, you’re in for a treat.

This nostalgic dessert has that old-fashioned charm that takes me straight back to kitchen tables lined with family dishes and the smell of something special in the oven. It’s the perfect balance of tart and sweet, soft and creamy, with a rustic vibe that makes it feel like a hug in every bite. If you love comforting bakes with a twist of fruit-forward freshness, subscribe now to get this recipe sent right to your inbox, along with more seasonal classics I think you’ll love.

What Is Strawberry Rhubarb Custard Dessert?

Strawberry Rhubarb Custard Dessert is a baked fruit custard that layers tangy rhubarb and sweet strawberries with a rich, egg-based custard in a tender, buttery base (sometimes with a shortbread crust or cake-like foundation). The custard gently sets around the fruit as it bakes, creating a creamy, pudding-like texture that contrasts beautifully with the brightness of the fruit.

Some versions are poured into pie crusts, others into baking dishes like a crisp or cobbler—but my favorite? A soft buttery base, loaded with fruit and covered in a rich custard, baked until golden and served with a dollop of whipped cream.

Why You’ll Love This Dessert

There are so many reasons to fall head over fork for this dessert:

• ✅ Old-fashioned and nostalgic – just like Grandma used to make.

• ✅ Perfect spring/summer bake – when rhubarb and strawberries are at their best.

• ✅ Sweet-tart balance – no one flavor overpowers the other.

• ✅ Versatile – works as a brunch bake, potluck dessert, or a weeknight indulgence.

• ✅ Can be made ahead – and it tastes even better the next day.

What Does Strawberry Rhubarb Custard Dessert Taste Like?

Imagine the tangy zip of rhubarb mellowed by lush, jammy strawberries, all wrapped in a creamy, velvety custard. The custard adds a sweet, creamy contrast that softens the sharpness of the rhubarb and makes each bite feel like it melts in your mouth.

The texture is half pie, half pudding, with a golden baked top that gives just enough structure. Paired with a buttery base (and maybe a scoop of vanilla ice cream), this dessert is comfort in every sense of the word.

Benefits of This Dessert

Not only is it delicious, it’s got some delightful benefits too:

• Uses seasonal produce – Rhubarb and strawberries are both spring favorites.

• Lower in sugar than most pies – The custard balances sweetness naturally.

• Nostalgic comfort food – Just one bite will take you back.

• Customizable – Make it gluten-free, dairy-free, or crustless!

• Stunning for guests – Beautiful color and rustic charm.

Ingredients

Here’s everything you need to bring this delicious bake together:

For the Custard Base:

• 3 large eggs

• 1 cup granulated sugar

• 1/4 cup all-purpose flour

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon salt

• 1 1/2 cups heavy cream or half-and-half

For the Fruit Layer:

• 2 cups chopped fresh rhubarb

• 2 cups chopped fresh strawberries

• 1 tablespoon lemon juice (optional, to brighten)

For the Crust (Optional but recommended):

• 1 cup all-purpose flour

• 1/2 cup unsalted butter, cold and cubed

• 1/4 cup powdered sugar

Tools You’ll Need

• Mixing bowls

• Whisk

• 9×9 or 8×11 baking dish

• Knife and cutting board

• Pastry cutter or fork (for the crust)

• Rubber spatula

Ingredient Substitutions & Additions

Make it your own with these ideas:

• No rhubarb? Swap in raspberries or extra strawberries.

• Dairy-free? Use full-fat coconut milk in place of cream.

• Gluten-free? Use a 1:1 gluten-free flour blend for the crust and custard.

• Want more crunch? Add a crumble topping with oats, brown sugar, and butter.

• Love almond flavor? Add 1/4 tsp almond extract to the custard for a twist.

How to Make Strawberry Rhubarb Custard Dessert

This recipe comes together easily and bakes up beautifully!

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and lightly grease a 9×9 or 8×11 baking dish.

Step 2: Make the Crust (Optional)

In a bowl, combine flour, powdered sugar, and cubed butter. Use a pastry cutter or fork to blend until it resembles coarse crumbs. Press into the bottom of your prepared dish and bake for 12–15 minutes, or until lightly golden. Let cool slightly while you prepare the filling.

Step 3: Prep the Fruit

Wash and chop the strawberries and rhubarb into bite-sized pieces. Toss with lemon juice and set aside.

Step 4: Make the Custard

In a large bowl, whisk the eggs, sugar, flour, vanilla, salt, and cream until smooth and slightly frothy.

Step 5: Assemble

Spread the fruit evenly over the crust (or directly into the greased pan if skipping crust). Pour the custard over the top, gently shaking the pan to help it settle.

Step 6: Bake

Bake for 45–50 minutes, or until the custard is set and lightly golden on top. A knife inserted in the center should come out clean (a little wobble is okay!).

Step 7: Cool & Serve

Let cool at room temperature for at least 30 minutes before serving. Serve warm, at room temp, or chilled with whipped cream or ice cream.

What to Serve With Strawberry Rhubarb Custard

This dessert is fabulous all on its own, but you can also serve it with:

• Fresh whipped cream

• A scoop of vanilla or strawberry ice cream

• Crushed pistachios or almonds on top

• A drizzle of honey or strawberry syrup

• Mint leaves for a fresh pop

Tips for Success

Here are a few helpful tricks to make your dessert come out perfect every time:

🍓 1. Use Fresh Rhubarb

Fresh is best! Frozen rhubarb works too, but make sure to thaw and drain it well before baking.

🍦 2. Don’t Skip the Rest Time

Let the custard cool before serving—it will continue to set and slice better.

🥚 3. Whisk the Custard Well

Get it smooth and light. No lumps = dreamy texture.

🧈 4. Keep the Butter Cold for the Crust

A cold crust bakes up tender and flaky, not greasy or tough.

⏰ 5. Bake Until Just Set

The center should have a slight jiggle but no raw custard. Don’t overbake or it can turn rubbery.

Storage Instructions

You can absolutely enjoy this dessert over a few days:

• Refrigerator: Store in an airtight container for up to 4 days. Serve cold or reheat individual portions in the microwave for 20–30 seconds.

• Freezer: Freeze cooled slices wrapped tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.

💡 Pro Tip: The custard firms up beautifully overnight, making this a great make-ahead dessert for brunches or dinners.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries or rhubarb?

Yes, just make sure to thaw and drain them well to avoid a watery bake.

Can I skip the crust?

Absolutely! The custard and fruit bake beautifully on their own. Just grease your baking dish well.

Is this very tart?

Nope! The strawberries balance out the rhubarb’s tang, and the custard adds creamy sweetness. It’s perfectly balanced.

Can I make this ahead of time?

Yes! In fact, the flavor deepens overnight, and it slices more cleanly the next day.

Conclusion

This Strawberry Rhubarb Custard Dessert is one of those comforting, quietly elegant bakes that wins hearts every time. It’s easy enough for a weeknight but special enough for guests—and whether you serve it warm from the oven or chilled from the fridge, it always hits that sweet spot between old-fashioned and fresh.

So grab some rhubarb, call up a friend, and bake a little joy into your day. I hope this recipe brings as much happiness to your kitchen as it has to mine.

Try More Sweet Seasonal Favorites:

If you’re swooning over that first bite of Strawberry Rhubarb Custard Dessert, I’ve got more where that came from! These seasonal sweets celebrate the best of fresh fruit, old-fashioned comfort, and easy baking. Whether you’re hosting brunch, planning a holiday dessert table, or just treating yourself to something special—these recipes are guaranteed to delight.

🍓 Strawberry Shortcake with Sweet Cream Biscuits

Fluffy homemade biscuits layered with macerated strawberries and whipped cream—this classic is as nostalgic as it is crowd-pleasing. Perfect for spring picnics or casual Sunday suppers.

🍑 Peach Cobbler with Buttermilk Biscuit Topping

Juicy summer peaches tucked under golden, buttery biscuits and baked until bubbly. Serve it warm with a scoop of vanilla ice cream for true Southern comfort in a bowl.

🍋 Lemon Buttermilk Pie

Bright, tangy, and silky smooth, this custard-style pie brings sunshine to your dessert table with every slice. It’s simple, zesty, and perfect for spring or Easter celebrations.

🫐 Blueberry Crumble Bars

Buttery shortbread crust, sweet blueberry filling, and a golden oat crumble topping—these bars are easy to make and impossible to resist. Great for bake sales or freezer-friendly treats!

🍏 Apple Custard Tart

Tender apples layered in a creamy vanilla custard and baked into a buttery tart shell. A beautiful dessert for fall, brunches, or whenever you’re craving cozy flavor with a refined twist.

 

Share the Love! ❤️

If you make this dessert, tag me on Pinterest or drop a comment below—I live for seeing your delicious creations and hearing how the recipe went! And don’t forget to subscribe for more cozy, seasonal recipes made with love and real ingredients.

Nutritional Information (Per Serving – Serves 9)

• Calories: ~285

• Carbohydrates: 28g

• Protein: 4g

• Fat: 18g

• Sugar: 20g

• Fiber: 2g

• Sodium: 90mg

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