Strawberry Rhubarb Custard Dessert
Introduction
The magic of combining tart rhubarb with sweet strawberries creates a dessert that is simply divine. This Strawberry Rhubarb Custard Dessert is a rustic, old-fashioned recipe that brings a perfect balance of tangy and creamy with a delightful custard layer. Whether for a weekend treat or a gathering with loved ones, this dessert is bound to be a favorite for everyone at the table.
Detailed Ingredients with measures
• Fresh rhubarb, chopped – 3 cups
• Strawberries, chopped – 3 cups
• Granulated sugar – 1½ cups
• All-purpose flour – ½ cup
• Eggs – 2
• Heavy cream – 1 cup
• Vanilla extract – 1 teaspoon
• Unbaked pie crust – enough to line a 9×13-inch pan
Prep Time
Preparing this dessert is wonderfully straightforward. Begin by gathering fresh rhubarb and strawberries, which will be the stars of the dish. Preheat your oven to the specified temperature and assemble your ingredients. Chop the rhubarb and strawberries, mix the custard filling, and have your pie crust ready to line your pan.
Cook Time, Total Time, Yield
Bake the assembled dessert in the preheated oven as directed. The cooking time allows the fruit to soften and release their natural juices, mingling perfectly with the creamy custard. This baking process enhances the rich flavor combination of the strawberries and rhubarb. The total time for preparation and cooking ensures you’ll have a lovely dessert ready to enjoy in no time. This recipe is designed to serve an average family or medium-sized gathering, making it an ideal dessert for sharing.
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Detailed Directions and Instructions
Step 1: Prepare the Rhubarb and Strawberries
– Wash and trim the rhubarb. Slice it into small pieces, approximately 1/2 inch thick.
– Remove stems from strawberries and wash them thoroughly. Slice the strawberries into halves or quarters, depending on their size.
Step 2: Preheat the Oven
– Preheat your oven to 350°F (180°C).
Step 3: Prepare the Base Layer
– In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of granulated sugar, 1/2 cup of butter (cold), and 1/4 teaspoon of salt.
– Use a pastry cutter or your fingers to mix the butter into the dry ingredients until the mixture is crumbly.
– Press the crust mixture evenly into the bottom of a greased 9×13-inch pan.
– Bake the crust for 10 to 12 minutes, or until golden brown. Remove from the oven and allow it to cool.
Step 4: Make the Custard
– In a large bowl, whisk together 4 large eggs, 2 cups of granulated sugar, 1/4 cup of all-purpose flour, and 1/2 teaspoon of salt. Mix until smooth.
– Stir in the prepared rhubarb and strawberries, ensuring they are evenly coated.
Step 5: Assemble and Bake
– Pour the fruit and custard mixture over the cooled crust in the pan.
– Spread it out evenly across the surface.
– Bake the dessert in the preheated oven for 40 to 50 minutes, or until the custard is set and lightly golden on top.
Step 6: Cool and Serve
– Once out of the oven, allow the dish to cool completely.
– Cut into squares or slices and serve as desired.
Notes
Fresh vs. Frozen Fruits
– If you use frozen rhubarb or strawberries, ensure they are fully thawed and drained to prevent the custard from becoming too watery.
Storage
– Store any leftovers covered in the refrigerator for up to 3 days for freshness.
Serving Suggestions
– This dessert pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.
Alternate Ingredients
– If rhubarb is unavailable, try substituting it with another tart fruit like raspberries for a similar flavor profile.
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Cook techniques
Preparing the rhubarb and strawberries
Rinse and chop the rhubarb into bite-sized pieces. Clean, hull, and slice the strawberries to ensure even proportions and mixing in the dessert.
Mixing the custard base
Whisk eggs, sugar, and flour together. Ensure the ingredients are well incorporated and smooth to create a creamy custard base.
Layering the dessert
Arrange the rhubarb and strawberry pieces evenly in the baking dish. Pour the prepared custard mixture over the fruit to ensure an even layer.
Baking the custard dessert
Bake the dish at the recommended temperature until the custard is set and a light golden color is achieved on top. Check the doneness by gently jiggling the dish.
Cooling before serving
Allow the dessert to cool completely before slicing and serving to ensure the custard holds its shape and settles properly.
FAQ
Can I use frozen rhubarb and strawberries?
Yes, you can use frozen rhubarb and strawberries. Make sure to thaw and drain them well before using to prevent excess moisture in the dessert.
What can I substitute for rhubarb?
If you don’t have rhubarb, you can use other tart fruits like raspberries or tart cherries as a substitute. Adjust the sugar as needed based on the sweetness of the substitute.
Can I make this dessert ahead of time?
Yes, this dessert can be made a day in advance. Store it in the refrigerator until ready to serve for the best flavor and texture.
Can I freeze this dessert?
Freezing is not ideal for custard-based desserts as the texture may change upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a short period.
What type of baking dish works best?
A glass or ceramic baking dish is recommended for even heating and clear visibility of layers. Choose a dish that comfortably holds the layers without overflowing.
How do I know when the custard is done baking?
The custard is done when it is set and only slightly jiggles in the center. The surface should be lightly golden but not overly browned.
Conclusion
In summary, this Strawberry Rhubarb Custard Dessert is a delightful and unique combination of tangy rhubarb, sweet strawberries, and creamy custard. It’s the perfect balance of flavors to enjoy during spring and summer or anytime you’re craving a comforting and fruity dessert. This recipe is sure to impress your friends and family with its vibrant flavors and luscious texture.
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