Can I use frozen rhubarb or strawberries in this recipe?

Absolutely! Frozen fruit works just as well—just make sure to thaw it first and pat it dry with paper towels. Too much extra moisture can make for a soggy crust.

Do I have to use a sugar cookie mix for the crust?

Not at all! The sugar cookie mix is a wonderful hack for quick baking, but a simple homemade shortbread or classic sugar cookie dough will work if you prefer.

Why does my custard seem a little wobbly out of the oven?

This is perfectly normal. The custard will continue to firm up as it cools, leaving you with a silky-smooth texture once you slice in.

Can I reduce the sugar for a less sweet dessert?

Definitely. Feel free to cut back on the sugar by a couple of tablespoons, especially if your fruit is very ripe and sweet. Just keep in mind the custard may be slightly less firm.

Strawberry Rhubarb Custard Dessert Recipe

Name: Strawberry Rhubarb Custard Dessert Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 (17.5 oz) pouch Betty Crocker sugar cookie mix; 1/2 cup butter, softened; 2 tablespoons flour; 1 egg; 3 eggs, beaten; 1 cup granulated sugar; 1 cup heavy whipping cream; 1/4 cup flour; 1/2 teaspoon salt; 3 cups rhubarb, chopped into small pieces; 2 cups strawberries, roughly chopped

There are few desserts that say “homemade comfort” quite like this Strawberry Rhubarb Custard Dessert. With a buttery, tender sugar cookie crust, a generous layer of sweet strawberries and tangy rhubarb, and a velvety baked custard holding everything together, this is a treat that feels both nostalgic and fabulously fresh. The best part? It takes just 15 minutes of hands-on prep, and everything bakes together into one glorious, sliceable dessert—ideal for even your busiest weeknights.

Why You’ll Love This Recipe

Effortless to Make: The crust comes together in a snap thanks to sugar cookie mix, and the rest is just a quick stir and pour. This is truly a no-fuss dessert, yet the results are swoon-worthy.
Perfect Balance of Flavors: Sweet, jammy strawberries play perfectly off the tart, vibrant rhubarb, all surrounded by rich, creamy custard. It’s a harmonious blend that tastes like sunshine on a plate.
Comforting Texture: Expect a classic baked custard—silky, custardy in the middle, with jammy fruit and a chewy, cookie-like base. Every bite is guaranteed to deliver satisfaction.
Crowd-Pleasing Yet Unique: It’s the kind of dessert that feels special but doesn’t require specialty ingredients or advanced skills. Perfect for potlucks, family gatherings, or as a weeknight treat.

Ingredients You’ll Need

Gather these easy-to-find staples and you’re ready to bake up a slice of springtime:

Sugar Cookie Mix: Forms an ultra-simple, buttery crust with just the right hint of sweetness and a tender texture. A true time-saver.
Butter: Softened and mixed into the crust for richness and classic flavor.
All-Purpose Flour (for crust and custard): Adds structure to the base, and helps thicken the custard to perfection.
Eggs: Used both in the crust and the custard; they bind the dessert together and give the filling its signature creaminess.
Granulated Sugar: Sweetens the filling and highlights the flavor of the fruit.
Heavy Whipping Cream: Makes the custard silky, rich, and melt-in-your-mouth smooth.
Salt: Just a pinch to balance out the sweetness in the custard and enhance the flavors.
Rhubarb: Fresh, tart, and a little bit tangy—a perfect counterpart to sweet strawberries.
Strawberries: Roughly chopped, for juicy flavor and vibrant color.

Tip: If you can’t find fresh rhubarb, frozen will work—just thaw and drain well to avoid a soggy crust.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to put your own spin on this dreamy dessert? Here are some fun ideas:

Berry Swap: Try raspberries, blackberries, or even blueberries in place of the strawberries for a different fruity profile.
Nutty Crunch: Sprinkle sliced almonds or chopped pecans over the fruit before pouring on the custard for a subtle crunch.
Citrus Zest: Add a teaspoon of lemon or orange zest to the custard for a little extra brightness.
Gluten-Free: Use your favorite gluten-free sugar cookie mix and a gluten-free flour blend to easily adapt this dessert.

How to Make Strawberry Rhubarb Custard Dessert

Step 1: Prep the Pan and Oven

Preheat your oven to 350°F. Lightly coat the bottom of a 9×13-inch baking pan with nonstick spray; this helps prevent any sticking and makes for easier cleanup.

Step 2: Make the Crust

In a medium bowl, combine the sugar cookie mix, softened butter, a bit of flour, and one egg. Mix until you get a crumbly dough—it might look a little sandy, but that’s perfect. Press this mixture firmly into the bottom of your prepared pan, ensuring an even layer.

Step 3: Add the Fruit Layer

Evenly spread the chopped rhubarb and strawberries across the crust. Don’t worry if the pieces aren’t perfectly uniform—the rustic look is part of this dessert’s charm.

Step 4: Prepare the Custard

In another bowl, beat together the remaining eggs, sugar, heavy whipping cream, flour, and salt. Whisk until just blended—the key is not to overmix, as you want the custard to remain delicate. Pour this mixture evenly over the fruit and crust.

Step 5: Bake to Perfection

Bake for 50–60 minutes. The custard should look slightly set around the edges and jiggly in the middle. Don’t fret—this sets up as it cools!

Step 6: Cool and Serve

Allow the dessert to cool completely to room temperature before slicing. This helps the custard set so each piece holds together beautifully.

Pro Tips for Making the Recipe

Chop the Fruit Small: Smaller fruit pieces distribute more evenly and create a better texture in every slice.
Avoid Overbaking: Take it out when the center is still a bit jiggly. Overbaking can make the custard rubbery.
Let It Cool: This dessert needs cooling time for the custard to set. If you can resist, let it chill a bit longer in the fridge!
Use Extra Cream: For an even richer custard, up to 1¼ cups of cream works beautifully.

How to Serve

This Strawberry Rhubarb Custard Dessert is delightful as-is, but can be dressed up for special occasions.

Simple & Classic

Slice into squares and serve at room temperature, perhaps with a dusting of powdered sugar.

Fancy Touch

Add a dollop of freshly whipped cream or a scoop of vanilla ice cream alongside each serving to make it extra dreamy.

For Brunch or Tea

Pair with hot coffee or a pot of fragrant herbal tea for a cozy midday treat.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover the dish tightly or transfer slices to an airtight container. Store in the refrigerator for up to 3–4 days; the flavors meld and get even better!

Freezing

Wrap individual slices in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight before serving.

Reheating

Enjoy straight from the fridge, or let a slice sit at room temperature for 20-30 minutes before serving. The dessert doesn’t require reheating, but a few seconds in the microwave will gently warm it if desired.

FAQs

Can I use frozen rhubarb or strawberries in this recipe?

Absolutely! Frozen fruit works just as well—just make sure to thaw it first and pat it dry with paper towels. Too much extra moisture can make for a soggy crust.
Do I have to use a sugar cookie mix for the crust?

Not at all! The sugar cookie mix is a wonderful hack for quick baking, but a simple homemade shortbread or classic sugar cookie dough will work if you prefer.
Why does my custard seem a little wobbly out of the oven?

This is perfectly normal. The custard will continue to firm up as it cools, leaving you with a silky-smooth texture once you slice in.
Can I reduce the sugar for a less sweet dessert?

Definitely. Feel free to cut back on the sugar by a couple of tablespoons, especially if your fruit is very ripe and sweet. Just keep in mind the custard may be slightly less firm.

Final Thoughts

If you’re looking for a dessert that checks all the boxes—quick, easy, beautiful, and bursting with flavor—this Strawberry Rhubarb Custard Dessert deserves a spot in your recipe collection. It’s a celebration of fruit and creamy custard on a toothsome cookie crust, all with minimal effort. Don’t be surprised if you find yourself reaching for this recipe again and again throughout the season. Give it a try, enjoy the process, and get ready for plenty of happy smiles at the table!