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Strawberry Rhubarb Custard Dessert slice with bite on fork
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Strawberry Rhubarb Custard Dessert

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. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Custard, Rhubarb, Strawberry Rhurbarb
Servings: 12

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.