Description
Strawberry Rhubarb Custard is a rich summer dessert with a sugar cookie crust, tart rhubarb, sweet strawberries, and creamy egg custard.
Ingredients
Scale
- 1 pouch sugar cookie mix
- 1/2 cup butter softened
- 2 tablespoons flour
- 1 egg
- 3 eggs beaten
- 1 cup granulated sugar
- 1 cup heavy whipping cream
- 1/4 cup flour
- 1/2 teaspoon salt
- 3 cups rhubarb chopped
- 2 cups strawberries chopped
Instructions
- Preheat oven to 350°F and spray a 9×13-inch pan with nonstick spray
- Mix cookie mix, butter, flour, and egg until crumbly and press into pan
- Spread chopped rhubarb and strawberries over crust
- Whisk eggs, sugar, cream, flour, and salt until smooth
- Pour custard over fruit evenly
- Bake for 50 to 60 minutes until edges are set and center slightly jiggly
- Cool completely before slicing and serving
Notes
- Do not overmix the custard mixture
- Allow dessert to cool fully before cutting
- Use fresh seasonal fruit for best flavor
- Store leftovers refrigerated
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28
- Sodium: 210
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 95