Description
A sweet and tangy baked strawberry rhubarb custard made with fresh fruit and a rich, creamy filling — perfect for spring and summer.
Ingredients
2 cups chopped fresh rhubarb
1 1/2 cups sliced fresh strawberries
3 large eggs
1 cup whole milk
1/2 cup heavy cream
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp salt
Optional: 1 tbsp cornstarch for a slightly firmer custard
Optional: ground nutmeg or cinnamon for dusting
Instructions
1. Preheat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish or baking dish.
2. Spread the chopped rhubarb and sliced strawberries evenly in the bottom of the dish.
3. In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla, and salt until smooth.
4. If using cornstarch, whisk it into the egg mixture until fully dissolved.
5. Pour the custard mixture over the fruit in the baking dish.
6. Optional: lightly dust the top with nutmeg or cinnamon for added flavor.
7. Place the dish on a baking sheet and carefully transfer to the oven.
8. Bake for 40–45 minutes, or until the custard is set and slightly golden around the edges.
9. Let cool for at least 20 minutes before serving warm or chilled.
10. Serve plain or topped with whipped cream or vanilla ice cream.
Notes
This dessert is best with fresh rhubarb and strawberries, but frozen fruit can be used (just thaw and drain well first).
For a dairy-free version, use coconut milk and a dairy-free cream alternative.
Leftovers can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: strawberry rhubarb, custard, baked custard, spring dessert