Description
A delightful blend of sweet strawberries and tangy rhubarb, mellowed by creamy custard—perfect for a quick summer dessert.
Ingredients
Scale
- 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