Description
A sweet and tangy baked strawberry rhubarb custard made with fresh fruit and a rich, creamy filling perfect for spring and summer.
Ingredients
Scale
- 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