Strawberry Rhubarb Custard Dessert is a rich and delicious summer dessert recipe full of tart rhubarb and sweet egg custard over an easy sugar cookie crust.
Strawberry Rhubarb Custard Dessert
This delicious Strawberry Rhubarb Custard Dessert is a spectacular summer dessert recipe that is so easy to make. Simply prepare a store bought sugar cookie mix and press it into a 9×13 pan for a sweet and simple crust. Top it with chopped rhubarb, strawberries and a cream and egg custard. Bake it off and you have a dessert with the perfect balance of textures and tart and sweet flavors.
Rhubarb Custard
Rhubarb Custard Pie is my all-time favorite pie. My Mom makes this dessert every summer when our rhubarb patch is ripe. She makes the perfect pie crust to compliment the creamy custard and rhubarb. While I adore the dessert, I don’t so much love making homemade pie crust. It’s a tedious process that I rarely have the patience to perform and store bought pie crusts just don’t compare.
Sugar Cookie Crust
To avoid having to make a homemade pie crust, I dreamt up this easy dessert version of my favorite pie. Using the crust recipe from my Lemon Cheesecake Bars. It’s as simple as mixing together a pouch of Bettty Crocker Sugar Cookie Mix, butter, egg and flour. The mixture will still be crumbly, but it just gets pressed into a 9×13 pan.
Rhubarb Custard Bars
After the sugar cookie crust is assembled, it’s time to top it with all the creamy custard and fruit. Well actually, rhubarb is a vegetable, but let’s not worry ourselves with those details. It’s wonderful in desserts like these bars and that’s all that really matters!
We grow a little patch in our garden that we inherited from my parent’s and it’s by far the most important plant in there. Unlike most fresh produce, it isn’t readily available in grocery stores in it’s fresh form. If you are forced to use frozen rhubarb, be sure to thaw it and pat it very dry. When using frozen rhubarb, I toss the dried rhubarb in a tablespoon of extra flour to compensate for the moisture it gives off compared to the fresh rhubarb
Strawberry Rhubarb
I parted from our traditional rhubarb custard pie recipe just a tad and added in some fresh strawberries. It adds a little more sweetness for a twist on our family favorite recipe. Strawberries rhubarb recipes are a quintessential summer staples. It’s a natural pairing loved by many.
This Strawberry Rhubarb Custard Dessert has been a hit with anyone I have ever made it for. I promise it is a must try dessert recipe that is sure to be a new favorite!
Strawberry Rhubarb Custard Dessert
Ingredients
Crust
- 1 17.5 oz pouch Betty Crocker sugar cookie mix
- 1/2 c. Butter softened
- 2 T Flour
- 1 Egg
Filling
- 3 eggs beaten
- 1 c. granulated sugar
- 1 c. heavy whipping cream
- 1/4 c. flour
- ½ tsp. salt
- 3 c. rhubarb chopped into small pieces
- 2 c. strawberries roughlly chopped
Instructions
- Heat oven to 350°. Spray the bottom of 9x13 in pan with non stick spray.
- In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan.
- Top the crust with the chopped fruit.
- In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the strawberries and rhubarb.
- Bake at 350° for 50-60 minutes. The center will still be a little jigly, but the edges should be set. Allow to cool to room temperature before serving.
- Store refrigerated.
Nutrition
More delicious rhubarb recipes!
Rhubarb Streusel Coffee Cake
Rhubarb Streusel Muffin
Donna Hutchinson says
I’ve made this several times and it’s really good. Unfortunately now fresh rhubarb is nearly impossible to find. IF I can even find frozen rhubarb, would it have to be thawed and drained before I use it? I would think if it was too wet the custard part wouldn’t set up.
Thanks
Olviya says
This recipe is my favorite summer dessert! My sister and I made it 5 times in the first week we discovered it, and everyone that tried it had rave reviews. It’s easy, and has the perfect balance of sweet/tart/ texture. Thanks for sharing your delicious recipe with us. I know that it’ll be a summer staple for years to come.
Danielle Green says
Wow, I’m glad you loved it so much! That is a lot of rhubarb custard dessert, but I bet it all disappeared quickly!
Olviya says
This recipe is my favorite summer dessert! My sister and I made it 5 times in the first week we discovered it, and everyone that tried it had rave reviews. It’s easy, and has the perfect balance of sweet/tart/ texture. Thanks for sharing your delicious recipe with us. I know that it’ll be a summer staple for years to come.
Sally says
Can I freeze it?
Danielle Green says
No, I wouldn’t recommend it. Custard isn’t going to freeze well
Chessney says
Hi! Do you use AP flour or self rising?
Danielle Green says
All purpose flour
Caitlin says
Can you freeze this recipe once complete?
Danielle Green says
Yes! It freezes really well unbaked.
Diane says
Can you freeze it after it was baked?
Danielle Green says
Custard isn’t going to freeze well
Darla Sprecher says
Can you use frozen fruit and if so should I drain it.
Danielle Green says
Frozen rhubarb would be fine. I would thaw it and pat it dry before using though. If you use frozen strawberries you will get a significantly different texture in the fruit though because they will become quite mushy compared to the texture they maintain when using fresh.
Desiree says
Thank you for the great recipe. I used milk instead of cream and added atablespoon of custard powder tothicken thingsup… worked great! I bakedfor 50 mins at 340.
Denise B says
This was delicious my family loved it .
I have made it 3 times now and it is so simple to whip up.
Thank You
Danielle Green says
Happy to hear you have enjoyed it so much Denise!
Cathy says
Can I use refrigerated cookie dough ?
Danielle Green says
I haven’t ever tried this recipe with refrigerated cookie dough. I think it would be worth a try though!
Linda says
I just made it using refrigerated cookie dough. Used 2 eggs plus a little more flour along with butter. Turned out great. Loved it
Lavinia Ball-Marian says
I made this recipe today and it tasted delicious. But my custard did not set. I live in CO so I wonder if I need to change anything. It was runny inside and bit burned on the top/ Smells heavenly and I will make it again. Any suggestions?
Danielle Green says
Altitude may be a factor. Based on the inside being runny and outside burnt, I would cook it at a slightly lower temperature for a longer time.
Regina says
I made just the custard part. I did not have the box for the sugar crust part. It turned out AAAAMAZING!!!!. I have two questions.
1. Can I add less sugar next time?
2. What recipe do you recommend if I were to attempt the crust from scratch?
Thank you!
Danielle Green says
Yes, you can absolutely add less sugar!
As for a crust, I would try the crust from this recipe, https://www.foodnetwork.com/recipes/sugar-cookie-crust-fruit-pizza-1961250
Regina says
I made just the custard part. I did not have the box for the sugar crust part. It turned out AAAAMAZING!!!!. I have two questions.
1. Can I add less sugar next time?
2. What recipe do you recommend if I were to attempt the crust from scratch?
Thank you!
Shannon says
This sounds incredible! I want to naje it for my son but he doesn’t like rubato. What can you sub for Rubarb?
Danielle Green says
You can use any berry in place of the rhubarb
Shannon says
This sounds incredible! I want to naje it for my son but he doesn’t like rubato. What can you sub for Rubarb?
Gina del sasso says
I made this for my husbands birthday yesterday and it turned out perfectly. The pieces all came out in tact and it held its form once on the plate. I used lard and flour to greese the pan, not cooking spray. The crust was perfect! It came up the sides of the pan while in the oven and it is sweet and chewy. Thanks for sharing this…i will definitely use this recipe next year too.
Danielle Green says
So happy to hear you enjoyed the recipe Gina!
Coleen Koehl says
WOW! I was looking for a new way to use up my rhubarb and this was out of this world!
Julie Evink says
I love Strawberry Rhubarb anything and with a sugar cookie crust I know I’m going to love this!
Danielle Green says
And you dont have to make a pie crust! ?
Coleen Koehl says
WOW! I was looking for a new way to use up my rhubarb and this was out of this world!
Julie Evink says
I love Strawberry Rhubarb anything and with a sugar cookie crust I know I’m going to love this!