I. Love. Rhubarb. And without a doubt this recipe is an all time favorite of mine. Get ready to take a trip down memory lane with my grandma’s Rhubarb Custard Dessert. This is a cherished family recipe that’s been passed down through generations. The nostalgia of sitting at my grandma’s kitchen table that this recipe evokes is overwhelming. Once we combine the sweet-tart flavor of rhubarb with the creamy richness of custard, it creates a comforting treat. This one is sure to become a family favorite of every generation.
**Instructions:**
1. **Prepare the Rhubarb **: Start by washing and trimming the rhubarb stalks, then chop them into bite-sized pieces. I make my pieces about ¼” long. For a little extra sweetness and color, I sprinkle about one tablespoon dry strawberry jello powder over the rhubarb. Set aside.
2. **Make the Crust**: Preheat your oven to 350°F (175°C). Mix together flour, powdered sugar and room temperature butter. Wet hands and pat this mixture into a greased 9 x 13 pan. Bake the crust for 10-15 minutes.
2. **Make the Custard Base**: In a separate bowl, whisk together eggs, sugar, flour, and baking soda until well combined. This creates a smooth custard like base that will complement the tartness of the rhubarb perfectly.
3. **Assemble the Dessert**: Spread the rhubarb filling evenly over the crust in the bottom of a baking dish. Carefully pour the custard mixture over the rhubarb, ensuring that it covers the fruit completely.
4. **Bake to Perfection**: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custard is set and slightly golden on top. The rhubarb will soften and release its juices, creating a beautiful contrast of colors and flavors.
5. **Chill and Serve**: Once baked, remove the Rhubarb Custard Dessert from the oven and let it cool to room temperature. For best results, refrigerate the dessert for a few hours to allow the flavors to meld and the custard to set completely. When ready to serve, cut into squares or spoon into bowls, and garnish with a dollop of whipped cream or a sprinkle of cinnamon, if desired.
With its irresistible combination of sweet-tart flavors and creamy texture, our Rhubarb Custard Dessert is a true crowd-pleaser that’s sure to become a favorite in your dessert repertoire or transport you back to grandma’s kitchen. Whether enjoyed on its own or paired with your favorite ice cream, this delectable treat is the perfect way to indulge your senses and satisfy your cravings.
Rhubarb Custard Dessert
Ingredients
For the Crust
- 1 cup flour
- 5 tbsp powdered sugar
- ½ cup butter
For the Filling
- 4 cups chopped rhubarb
- 1 tbsp dry strawberry jello powder optional
- 1 cup sugar
- ¼ cup flour
- ¾ tsp baking powder
- 2 eggs beaten
Instructions
For the Crust
- Preheat oven to 350℉
- Mix together flour, powdered sugar, and butter.
- Wet hands and pat crust mixture into greased 9 x 13 pan.
- Bake 10-15 minutes until crust is slightly golden.
For the Filling
- If desired, add 1 tbsp dry jello powder to chopped rhubarb and mix.
- Cover cooked crust with rhubarb, set aside.
- In a medium bowl, combine sugar, flour, baking powder, and 2 beaten eggs.
- Pour this mixture over the rhubarb.
- Bake 30-35 minutes until custard looks golden brown.