Let me introduce you to the ultimate summertime indulgence: Strawberry Rhubarb Custard Dessert. It’s creamy, fruity, slightly tart, and basically sunshine baked into a 9×13 pan. This dish brings together the best of sweet strawberries, tangy rhubarb, and a silky custard all resting on a sugar cookie crust.
This is one of those desserts that looks fancy but comes together with everyday ingredients—no rolling pins, no pie dough disasters, and definitely no stress.
Perfect for backyard BBQs, potlucks, or just because it’s Tuesday and you’re craving something sweet. If you’ve never baked with rhubarb before, buckle up. You’re about to become a convert.
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Where It All Started: Mom’s Legendary Rhubarb Pie
Okay, so here’s the thing. I grew up watching my mom whip up this amazing old-fashioned rhubarb custard pie. It had the flakiest crust and this beautifully jiggly custard center that you could eat with your eyes closed and still feel hugged.
But I’ll be honest—I dreaded making that crust myself. Every time I tried, it ended up cracked or shrunken or just plain cursed.
That’s when the lightbulb went off. What if I could take all the magic of that pie—rhubarb, custard, nostalgia—and ditch the pie crust drama? Boom. The sugar cookie crust was born. And because strawberries were peeking through at the farmer’s market, I tossed those in too.
Let me tell you, this twist on the classic? Game-changer.
Let’s Break It Down: Three Simple Layers
1. The Sugar Cookie Crust
Forget everything you thought you knew about pie crust. We’re going full shortcut mode here with a pouch of Betty Crocker Sugar Cookie Mix.
You’ll add in some softened butter, an egg, and a bit of flour to help it hold. Press it into your 9×13 pan like Play-Doh and boom—done.
This base is chewy, buttery, and the perfect support system for the custard and fruit. It’s actually a riff on the crust from our Churro Cheesecake Bars, and if you’ve made those, you know it holds up like a champ.
2. The Custard Magic
Here’s where the real flavor party happens. You whisk together beaten eggs, sugar, a splash of heavy cream, some flour, and a pinch of salt. That’s it. This is your creamy dream layer that bakes up soft but sliceable.
It wraps around the fruit like a warm hug. And it’s surprisingly easy—no stovetop thickening, no double boiler. Just pour and bake.
3. The Rhubarb-Strawberry Combo
Fresh rhubarb brings that tangy, tart edge that wakes up the sweetness of the custard. The strawberries add color, softness, and just enough natural sugar to balance the bite.
We’re using 3 cups chopped rhubarb and 2 cups chopped strawberries. It’s the classic strawberry rhubarb flavor, only better.
If you’re using frozen rhubarb, just thaw it completely, pat it dry with paper towels, and toss it in a spoonful of flour before adding it to the crust. This helps soak up any excess liquid and keeps your bars from going soggy.
The Full Recipe Card
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Strawberry Rhubarb Custard Dessert
- Total Time: 70 minutes
- Yield: 12 1x
Description
A creamy, fruity, and slightly tart summer dessert with layers of sugar cookie crust, silky custard, and a rhubarb-strawberry combo baked to perfection.
Ingredients
- 1 pouch 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
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a large bowl, combine cookie mix, butter, egg, and flour. Mix until dough forms.
- Press dough evenly into prepared pan.
- Sprinkle rhubarb and strawberries evenly over the crust.
- In another bowl, whisk together eggs, sugar, cream, flour, and salt until smooth.
- Pour custard mixture over the fruit layer.
- Bake for 50–60 minutes, or until edges are set and center jiggles slightly.
- Cool to room temp, then refrigerate at least 1 hour before slicing.
Notes
If using frozen rhubarb, thaw completely, pat dry, and toss in flour before using. For deeper flavor, try adding nutmeg or vanilla. Sprinkle brown sugar on top for caramelization. Chill well before cutting for clean bars.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Cakes, Custard Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Tips from My Kitchen
- Frozen rhubarb tip: Thaw, pat dry, and toss in flour.
- Want a deeper flavor? Add a dash of nutmeg or scrape in some vanilla bean.
- For a caramelized top, sprinkle brown sugar over the custard before baking.
- These bars cut cleanest when cold. Chill thoroughly!
- Perfect as a make-ahead summer dessert.
How to Serve It (and Store It)
- Serve chilled or at room temp. Add a dollop of whipped cream or vanilla ice cream if you’re feeling fancy.
- Great for potluck dessert ideas, picnic baskets, and garden party spreads.
- Keeps well refrigerated for 3–4 days.
More Strawberry & Rhubarb Recipes You’ll Love
- Strawberry Rhubarb Pie: For the purists who still love a good crust.
- Strawberry Rhubarb Crumble Recipe: Crumbly, juicy, and fruit-forward.
- Strawberry Icebox Cake: A no-bake option for hot days.
- Strawberry Cheesecake Dump Cake: Rich, sweet, and indulgent.
- Strawberry Crunch Salad with Champagne Vinaigrette: A lighter side to balance all this dessert talk.
- Mini Crème Brûlée Cheesecakes: Tiny, creamy, and fancy.
- Valentine’s Day Cookies: Great for pink-and-red dessert ideas.
Your Turn!
Tried this Strawberry Rhubarb Custard Dessert? Tell me all about it in the comments below. Did you add a twist? Make it gluten-free? Swap in raspberries? I wanna know!
And if you’ve got rhubarb growing wild in your backyard, well—looks like you’ve found your signature summer dessert.
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