Strawberry Rhubarb Custard: A Delicious & Easy Recipe

Strawberry Rhubarb Custard: Prepare to be transported to a world of sweet and tart perfection with this delightful dessert! Imagine a creamy, dreamy custard base, studded with juicy strawberries and tangy rhubarb, all baked to golden perfection. It’s a symphony of flavors and textures that will leave you craving more.

This classic combination of strawberry and rhubarb has a rich history, particularly in regions where rhubarb thrives, like the northern United States and parts of Europe. Rhubarb, often called the “pie plant,” was initially cultivated for medicinal purposes, but its tartness quickly found its culinary calling when paired with the sweetness of strawberries. Together, they create a balance that’s simply irresistible.

What makes strawberry rhubarb custard so beloved? It’s more than just the taste; it’s the experience. The creamy custard melts in your mouth, while the bursts of sweet strawberry and tart rhubarb provide a delightful contrast. It’s a comforting dessert that’s perfect for any occasion, from a casual family gathering to a more formal dinner party. Plus, it’s surprisingly easy to make, making it a winner in my book! So, let’s get baking and create this timeless treat together!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour
• ¾ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cut into cubes
• ¼ cup cold vegetable shortening, cut into cubes
• 5-7 tablespoons ice water
• For the Strawberry Rhubarb Filling:
• 4 cups chopped rhubarb (about 1 pound)
• 2 cups sliced fresh strawberries
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon
• Pinch of salt
• For the Custard:
• 1 ½ cups heavy cream
• ½ cup whole milk
• 6 large egg yolks
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional Topping:
• Turbinado sugar, for sprinkling

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips, cut the butter and shortening into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening – this is what creates flaky layers!
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and make the crust tough.
4. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and makes the dough easier to roll out.
5. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate.
6. Trim the edges of the dough and crimp them decoratively. You can use a fork to press around the edges, or use your fingers to create a more elaborate design.
7. Prick the bottom of the crust all over with a fork. This will prevent the crust from puffing up during baking.
8. Place the pie crust in the freezer for 15 minutes. This helps prevent the crust from shrinking during baking.

Preparing the Strawberry Rhubarb Filling:

1. In a large bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, lemon zest, lemon juice, cinnamon, and salt.
2. Gently toss the ingredients together until the rhubarb and strawberries are evenly coated. The sugar will start to draw out some of the juices from the fruit, creating a slightly syrupy mixture.
3. Let the mixture sit for about 15 minutes, stirring occasionally, to allow the flavors to meld.

Preparing the Custard:

1. In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until just simmering, stirring occasionally to prevent scorching. Do not boil.
2. While the cream mixture is heating, in a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened. This usually takes about 2-3 minutes.
3. Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly. This is called tempering the eggs, and it prevents them from scrambling when added to the hot cream.
4. Continue adding the hot cream mixture to the egg yolk mixture in a slow, steady stream, whisking constantly.
5. Pour the custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This usually takes about 5-7 minutes. Be careful not to overheat the custard, as it can curdle.
6. Remove the custard from the heat and stir in the vanilla extract and salt.
7. Strain the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth, creamy texture.
8. Cover the custard with plastic wrap, pressing the plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 30 minutes, or up to 2 hours, to allow the custard to cool completely.

Assembling and Baking:

1. Preheat oven to 400°F (200°C).
2. Remove the pie crust from the freezer.
3. Pour the strawberry rhubarb filling into the prepared pie crust, spreading it evenly.
4. Gently pour the cooled custard over the strawberry rhubarb filling, spreading it evenly.
5. If desired, sprinkle the top of the custard with turbinado sugar for a little extra sparkle and crunch.
6. Bake for 15 minutes at 400°F (200°C).
7. Reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until the crust is golden brown and the custard is set but still slightly jiggly in the center. The center will firm up as it cools.
8. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
9. Remove the pie from the oven and let it cool completely on a wire rack before serving. This is important, as the custard needs time to set properly.
10. Refrigerate for at least 2 hours before serving. This will help the custard set even further and make the pie easier to slice.

Tips for Success:

• Use cold ingredients for the crust. Cold butter and shortening are essential for creating a flaky crust.
• Don’t overmix the dough. Overmixing develops the gluten and makes the crust tough.
• Chill the dough. Chilling the dough allows the gluten to relax and makes it easier to roll out.
• Prick the bottom of the crust. Pricking the bottom of the crust prevents it from puffing up during baking.
• Freeze the crust before baking. Freezing the crust helps prevent it from shrinking during baking.
• Temper the eggs. Tempering the eggs prevents them from scrambling when added to the hot cream.
• Strain the custard. Straining the custard removes any lumps and ensures a smooth, creamy texture.
• Cool the pie completely. Cooling the pie completely allows the custard to set properly.

Variations:

• Add other fruits. You can add other fruits to the filling, such as blueberries, raspberries, or blackberries.
• Use a different crust. You can use a graham cracker crust or a store-bought pie crust.
• Add a crumble topping. You can add a crumble topping made with flour, butter, and sugar.
• Flavor the custard. You can flavor the custard with different extracts, such as almond extract or lemon extract.

Serving Suggestions:

• Serve the pie chilled, with a dollop of whipped cream or a scoop of vanilla ice cream.
• Dust the pie with powdered sugar before serving.
• Garnish the pie with fresh strawberries or rhubarb.

Conclusion:

This Strawberry Rhubarb Custard isn’t just a dessert; it’s a taste of sunshine, a comforting hug on a plate, and a guaranteed crowd-pleaser. Seriously, if you’re looking for a recipe that will impress your friends and family (or just treat yourself!), this is it. The sweet strawberries perfectly balance the tart rhubarb, all nestled in a creamy, dreamy custard that will have you scraping the bowl clean. I know, I know, I sound dramatic, but trust me, this dessert deserves the hype!

Why is it a must-try? Because it’s incredibly easy to make, even for beginner bakers. The ingredients are simple and readily available, and the steps are straightforward. Plus, the combination of flavors and textures is simply divine. The slight tang of the rhubarb cuts through the sweetness of the strawberries, preventing it from being cloying, and the custard adds a richness that is utterly irresistible. It’s the perfect balance of sweet, tart, and creamy – a symphony of flavors in every bite.

But the best part? It’s versatile! While I personally adore it served warm with a dollop of freshly whipped cream, there are so many ways to enjoy this Strawberry Rhubarb Custard. For a cooler treat, try chilling it in the refrigerator for a few hours. It’s equally delicious cold! You could also add a scoop of vanilla ice cream on top for an extra indulgent experience.

Serving Suggestions and Variations:

* Warm with Whipped Cream: The classic choice! The warmth of the custard melts the whipped cream slightly, creating a heavenly combination.
* Chilled with Berries: Let it cool completely and top with fresh raspberries or blueberries for an extra burst of flavor.
* With a Crumble Topping: For added texture, sprinkle a buttery crumble topping over the custard before baking. A simple mixture of flour, oats, butter, and sugar works perfectly.
* Individual Custards: Bake the custard in individual ramekins for a more elegant presentation.
* Rhubarb Only: If you are a rhubarb purist, feel free to omit the strawberries and double the amount of rhubarb.
* Spice it Up: Add a pinch of ground ginger or cinnamon to the custard mixture for a warm, spicy note.
* Nutty Delight: Sprinkle chopped almonds or pecans on top before baking for a crunchy topping.

I truly believe that everyone should experience the joy of this Strawberry Rhubarb Custard at least once in their life. It’s a recipe that’s been passed down through generations in my family, and I’m so excited to share it with you.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create a dessert masterpiece. I promise you won’t regret it! And when you do make it, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your family and friends enjoyed it. Tag me in your photos on social media, leave a comment below, or send me an email. I can’t wait to see your creations! Happy baking!