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

Description

Strawberry Rhubarb Custard Dessert is a delightful blend of tart rhubarb, sweet strawberries, and silky custard layered over a soft sugar cookie crust. This easy-to-make baked dessert features a creamy filling poured over a crisp, buttery base, delivering a perfect balance of fruitiness and richness in every bite. Ideal for spring and summer gatherings!

Ingredients

Units Scale

For the Crust

1 (17.5 oz) pouch Betty Crocker sugar cookie mix
1/2 cup butter, softened
2 tablespoons flour
1 egg

For the Filling

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

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Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C). Spray the bottom of a 9×13-inch baking pan with non-stick spray to prevent sticking and ensure easy removal of the dessert.
Make the Crust: In a medium bowl, combine the sugar cookie mix, softened butter, 2 tablespoons flour, and 1 egg. Stir until a crumbly dough forms. Press the dough firmly and evenly into the prepared 9×13-inch pan to create the crust.
Add the Fruit: Evenly spread the chopped rhubarb and strawberries over the cookie crust, ensuring good distribution for every bite.
Prepare the Custard Filling: In a separate medium bowl, whisk together the eggs, granulated sugar, heavy whipping cream, 1/4 cup flour, and salt just until smooth and fully combined. Avoid over-mixing to maintain a tender custard.
Assemble and Bake: Carefully pour the custard mixture over the layered fruit. Bake the dessert at 350°F for 50-60 minutes. The edges will be set, and the center should still have a slight jiggle.
Cool and Serve: Allow the baked dessert to cool to room temperature so the custard sets completely. Cut into squares and serve. Refrigerate any leftovers.

Notes

If using frozen fruit, thaw and drain excess liquid before layering on the crust to prevent sogginess.
The dessert is best enjoyed chilled or at room temperature for easiest slicing.
Substitute part of the rhubarb with more strawberries if you prefer a sweeter flavor.
The custard should have a slight jiggle in the center when removed from the oven; it will continue to set as it cools.

Nutrition

Serving Size: 1 square (1/12 of recipe)
Calories: 320
Sugar: 28g
Sodium: 260mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg