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Strawberry Rhubarb Custard Dessert

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A creamy custard layered with tart rhubarb and sweet strawberries, all encased in a delightful cookie crust.

Ingredients

Scale
  • 1 pouch of Betty Crocker Sugar Cookie Mix
  • 1/2 cup softened butter
  • 1 large egg
  • 2 tbsp all-purpose flour
  • 3 large eggs, beaten
  • 1 1/2 cups granulated sugar
  • 1/2 cup heavy whipping cream
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 3 cups chopped fresh or thawed rhubarb
  • 2 cups chopped strawberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Combine the sugar cookie mix, softened butter, 1 egg, and 2 tablespoons of flour in a mixing bowl until it forms a soft dough.
  3. Press the dough into a lightly greased 9×13 inch baking dish.
  4. Bake the crust for 10-12 minutes, until lightly golden.
  5. Whisk together the 3 beaten eggs, granulated sugar, heavy cream, 1/3 cup flour, and salt in a large bowl until smooth.
  6. Fold in the chopped rhubarb and strawberries gently.
  7. Pour the fruit and custard mixture over the baked crust, spreading it evenly.
  8. Bake again for 30-40 minutes, until the custard is set.
  9. Cool to room temperature and refrigerate for at least 2 hours before serving.

Notes

Serve chilled with a dusting of powdered sugar and optional whipped cream or ice cream.

Nutrition

Keywords: dessert, strawberry, rhubarb, custard, spring, sweet, baking

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