Strawberry Rhubarb Custard Dessert is the perfect summer treat, combining the natural sweetness of strawberries with the tangy kick of rhubarb, all nestled in a smooth, rich custard. Have you ever wondered what makes strawberry rhubarb recipes so timeless? The combination of these two fruits is a classic for a reason — the sweetness of strawberries beautifully balances the tartness of rhubarb, creating a unique flavor profile that’s both refreshing and comforting.
In this post, we’ll walk you through everything you need to know about preparing this beloved dessert. Whether you’re an experienced baker or just getting started, our step-by-step guide ensures your dessert will turn out perfectly every time. So let’s dive into the world of strawberry rhubarb goodness!
Ingredients List
The magic of this dessert lies in the combination of simple, high-quality ingredients that bring out the best in both the strawberries and rhubarb. Here’s what you’ll need:
Main Ingredients:
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
Optional Substitutions:
- Sugar: You can replace granulated sugar with coconut sugar, honey, or maple syrup for a more natural sweetness.
- Heavy cream: Swap with coconut cream or a dairy-free cream alternative for a lighter version.
- Eggs: If you prefer to avoid eggs, substitute with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) per egg.
The combination of strawberries, rhubarb, and custard creates a dessert that is both indulgent and satisfying—perfect for any occasion!
Timing
When you’re preparing a dessert like this, timing is key to getting everything just right. Here’s what you can expect:
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour, which is 20% less time than many other custard-based desserts that require longer baking.
This quick yet delicious recipe allows you to enjoy a warm, comforting dessert without spending hours in the kitchen.
Step-by-Step Instructions
Step 1: Prepare the Fruit Filling
Start by preparing your strawberry and rhubarb filling. Combine the sliced strawberries, chopped rhubarb, and 1/4 cup of sugar in a medium-sized saucepan over medium heat. Stir occasionally, allowing the mixture to simmer for about 10 minutes until the fruit begins to soften and release its juices.
Step 2: Make the Custard
While the fruit is cooking, it’s time to prepare the custard. In a separate bowl, whisk together the eggs, milk, heavy cream, remaining sugar, and vanilla extract until smooth. Be sure to whisk continuously to prevent any lumps from forming.
Step 3: Combine the Fruit and Custard Mixture
Once the fruit has softened, remove it from the heat and add the cornstarch, stirring to thicken the mixture. Pour the custard mixture over the fruit, ensuring that everything is well combined. Add the melted butter to enhance the richness of the dessert.
Step 4: Bake the Dessert
Pour the combined fruit and custard into a greased baking dish. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the custard is set and the top has a golden-brown hue. The consistency should be firm, but still creamy.
Step 5: Cool and Serve
Let the dessert cool for at least 15 minutes before serving. This dessert is best served warm, with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors.
Nutritional Information
Understanding the nutritional profile of your dessert helps make it even more enjoyable. Here’s the breakdown per serving:
- Calories: 300
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Sugar: 20g
This Strawberry Rhubarb Custard Dessert is a rich indulgence but still provides a balanced mix of fat, protein, and carbohydrates. You can enjoy it guilt-free in moderation.
Healthier Alternatives for the Recipe
Looking to make your dessert a bit lighter? Here are some healthier alternatives:
- Use Greek yogurt instead of heavy cream for a lighter, protein-packed custard.
- Opt for a low-sugar option by reducing the amount of sugar or using a sugar substitute like stevia or monk fruit.
- Swap butter for coconut oil for a dairy-free version that adds a subtle tropical flavor.
These swaps can help maintain the delicious flavor of the dessert while fitting into various dietary preferences.
Serving Suggestions
This Strawberry Rhubarb Custard Dessert is versatile and can be served in numerous creative ways. Here are a few ideas:
- With Fresh Cream: Top your dessert with freshly whipped cream or a scoop of vanilla ice cream for an extra indulgence.
- As Part of a Dessert Buffet: Serve in individual ramekins alongside other light desserts like lemon bars or mini cheesecakes.
- With a Light Fruit Salad: Balance the richness of the custard with a refreshing fruit salad made from seasonal fruits like blueberries, kiwi, and melon.
- Warm with Tea or Coffee: This dessert pairs beautifully with a hot cup of tea or coffee, making it perfect for an afternoon treat.
Common Mistakes to Avoid
Here are a few common mistakes to avoid to ensure that your Strawberry Rhubarb Custard Dessert turns out perfectly:
- Overcooking the Fruit: Be careful not to overcook the strawberries and rhubarb. You want them to soften, but still hold their shape for a pleasant texture.
- Not Whisking the Custard Properly: If the custard isn’t whisked thoroughly, it can form lumps. Be sure to whisk continuously until the mixture is smooth.
- Using Too Much Sugar: The sweetness of the strawberries and rhubarb should shine through, so don’t overwhelm the dish with sugar. Taste the fruit before adding the full amount of sugar and adjust accordingly.
Storing Tips for the Recipe
This dessert is best served fresh, but if you have leftovers, here’s how to store them:
- Refrigerating: Store any leftover custard in an airtight container in the refrigerator for up to 3 days. The custard may firm up slightly, so be sure to reheat it gently in the microwave or oven.
- Freezing: If you want to freeze the dessert, place individual portions in freezer-safe containers. To reheat, thaw in the fridge overnight, then warm in the oven at 300°F (150°C) for about 10 minutes.
Conclusion
Strawberry Rhubarb Custard Dessert combines the perfect balance of sweet and tart flavors, creating a dessert that’s both indulgent and refreshing. The creamy custard, paired with the fruit filling, is a treat everyone will love. Try this recipe, and don’t forget to share your feedback with us in the comments below. You can also subscribe for more delicious recipes and updates!
FAQs
1. Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can! Just make sure to thaw them completely and drain any excess liquid before using them in the recipe.
2. Can I make this recipe ahead of time?
Yes, you can prepare this dessert a day in advance. Simply store it in the refrigerator and reheat before serving.
3. Can I make this dessert dairy-free?
Absolutely! You can substitute the heavy cream with coconut cream and use a dairy-free butter alternative.
4. What can I use instead of cornstarch?
If you don’t have cornstarch, you can use arrowroot powder or flour as a thickening agent. Adjust the quantity based on the thickness you desire.
5. How do I know when the custard is done baking?
The custard should be set with a golden-brown top. You can check the doneness by inserting a knife into the center; it should come out clean.
This detailed guide provides everything you need to create the perfect Strawberry Rhubarb Custard Dessert, from preparation to serving. Whether you’re a beginner or seasoned baker, this recipe is sure to impress. Happy baking!
Print
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful blend of sweet strawberries and tangy rhubarb, mellowed by creamy custard—perfect for a quick summer dessert.
Ingredients
- 2 cups fresh strawberries, sliced
- 2 cups rhubarb, chopped
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1 1/2 cups heavy cream
- 4 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon butter, melted
Instructions
- Combine strawberries, rhubarb, and 1/4 cup sugar in a saucepan over medium heat. Simmer for 10 minutes.
- In a bowl, whisk eggs, milk, heavy cream, remaining sugar, and vanilla extract until smooth.
- Remove fruit mixture from heat, stir in cornstarch to thicken, then pour custard mixture over it and stir in melted butter.
- Pour into greased baking dish. Bake at 350°F (175°C) for 30 minutes or until custard is set and top is golden brown.
- Cool for 15 minutes before serving. Best enjoyed warm with whipped cream or ice cream.
Notes
Avoid overcooking the fruit and whisk custard well to prevent lumps. Taste fruit to adjust sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 125mg
Keywords: strawberry rhubarb custard dessert, summer dessert, custard, fruit dessert