Strawberry Rhubarb Custard Dessert (Print Version)
Strawberry rhubarb dessert features a sweet-tart fruit layer topped with rich, creamy custard. A delightful seasonal treat for any occasion.
# 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 -
3 cups fresh rhubarb, chopped (about 1 lb)
02 -
2 cups fresh strawberries, hulled and quartered
03 -
1/2 cup granulated sugar
04 -
2 tbsp cornstarch
05 -
1 tbsp fresh lemon juice
→ Velvety Vanilla Bean Custard
06 -
2 cups whole milk
07 -
1/2 cup heavy cream
08 -
6 large egg yolks
09 -
1/2 cup granulated sugar
10 -
2 tbsp cornstarch
11 -
1 tsp vanilla bean paste
→ Golden Crumble Topping
12 -
1 1/2 cups all-purpose flour
13 -
1/2 cup granulated sugar
14 -
3/4 cup unsalted butter, cold and cubed (1 1/2 sticks)
15 -
1/2 cup rolled oats
16 -
1/2 tsp ground cinnamon
17 -
Pinch of salt
# Instructions:
01 -
Preheat oven to 375°F (190°C). In a medium bowl, combine 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup rolled oats, 1/2 tsp ground cinnamon, and a pinch of salt. Cut in 3/4 cup cold, cubed unsalted butter (1 1/2 sticks) until coarse crumbs form. Set aside for the Golden Crumble Topping.
02 -
In a large bowl, combine 3 cups chopped fresh rhubarb, 2 cups hulled and quartered fresh strawberries, 1/2 cup granulated sugar, 2 tbsp cornstarch, and 1 tbsp fresh lemon juice. Toss gently to coat all the fruit evenly. This Sweet & Tangy Rhubarb-Strawberry Compote forms the delicious base of your BEST Strawberry Rhubarb Dessert with Creamy Custard.
03 -
In a medium saucepan, gently heat 2 cups whole milk and 1/2 cup heavy cream over medium heat until small bubbles appear around the edges and it's simmering. Do not bring to a rolling boil. Remove the saucepan from the heat immediately.
04 -
In a separate heatproof bowl, whisk together 6 large egg yolks, 1/2 cup granulated sugar, and 2 tbsp cornstarch until the mixture is pale yellow and smooth. Gradually, slowly whisk about half of the hot milk mixture into the egg yolk mixture to temper it.
05 -
Pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium-low heat, whisking constantly. Cook for 5-7 minutes until the Velvety Vanilla Bean Custard thickens to a pudding-like consistency. Remove from heat and stir in 1 tsp vanilla bean paste. This custard is crucial for the BEST Strawberry Rhubarb Dessert.
06 -
Pour the prepared Sweet & Tangy Rhubarb-Strawberry Compote into a 9x13 inch baking dish, spreading it evenly. Carefully spoon the warm Velvety Vanilla Bean Custard over the fruit layer, ensuring it covers the compote. Finally, sprinkle the Golden Crumble Topping generously over the custard.
07 -
Bake in the preheated oven for 45-50 minutes, or until the Golden Crumble Topping is deeply golden brown and the fruit filling is bubbly around the edges. Let the BEST Strawberry Rhubarb Dessert with Creamy Custard cool for at least 30 minutes before serving to allow it to set.
# Notes:
01 -
Serve this delightful dessert warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream for an extra indulgent treat.
02 -
Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently in the oven or microwave for best results.
03 -
For a nutty crunch in your Golden Crumble Topping, add 1/4 cup chopped pecans or walnuts along with the oats.
04 -
If using frozen rhubarb or strawberries, do not thaw them first; simply toss them with the other compote ingredients and proceed with the recipe.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large saucepan
03 -
whisk
04 -
mixing bowls
05 -
measuring cups and spoons
06 -
oven
# Nutrition Facts (Per Serving):
Calories: 568 kcal
Total Fat: 29 g
Total Carbohydrate: 59 g
Protein: 8 g