Rhubarb Custard Dessert
Sweet, tangy, and irresistibly creamy, this Rhubarb Custard Dessert is the perfect balance of flavors and textures, making it a standout treat for any occasion. Featuring a buttery, golden crust layered with tart rhubarb and topped with a rich, velvety vanilla custard, this dessert is as comforting as it is elegant. With just 20 minutes of prep time and a short list of pantry staples, this simple yet sophisticated recipe comes together effortlessly, making it a fantastic choice for gatherings, potlucks, or a weekend indulgence. Serve it chilled to let the silky custard set perfectly and enjoy a refreshing burst of flavor in every bite. Optimize your dessert table with this easy rhubarb custard recipe that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3 tablespoons granulated sugar (for crust)
- 0.5 cups butter, cold and cubed
- 4 cups rhubarb, chopped
- 3 eggs
- 1.5 cups granulated sugar (for filling)
- 0.25 cups all-purpose flour (for filling)
- 1 cup heavy cream
- 1 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
In a medium mixing bowl, combine 1.5 cups of all-purpose flour and 3 tablespoons of granulated sugar. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared 9x13-inch baking dish. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow it to cool slightly.
Spread the 4 cups of chopped rhubarb evenly over the partially baked crust.
In a large mixing bowl, whisk the 3 eggs until well beaten. Gradually whisk in 1.5 cups of granulated sugar and 0.25 cups of all-purpose flour until smooth and combined.
Stir in 1 cup of heavy cream and 1 teaspoon of vanilla extract until the custard mixture is fully incorporated.
Pour the custard mixture evenly over the rhubarb layer.
Return the dish to the oven and bake for 40-45 minutes, or until the custard is set and the edges are lightly golden.
Remove from the oven and allow the dessert to cool to room temperature. Once cooled, refrigerate for at least 1 hour to fully set before serving.
Slice into squares or rectangles and serve chilled. Enjoy your creamy, tangy, and sweet rhubarb custard dessert!
Nutrition Facts
Calories |
4124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 114.9 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1060 mg | 353% | |
| Sodium | 329 mg | 14% | |
| Total Carbohydrate | 533.1 g | 194% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 345.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 658 mg | 51% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
