Here’s a classic Rhubarb Custard recipe — tangy, creamy, and perfect for spring or summer desserts:
Rhubarb Custard Recipe
Ingredients:
For the filling:
3 cups fresh rhubarb, chopped (½-inch pieces)
3 large eggs
1½ cups granulated sugar
¼ cup all-purpose flour
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup whole milk or half-and-half
Optional (for extra richness):
1 tablespoon butter, melted
For crust (optional if making as bars or pie):
1 unbaked 9-inch pie shell or shortcrust base
Instructions:
Preheat oven to 350°F (175°C).
If using a crust, place it into a 9-inch pie dish or tart pan and set aside.
Spread the chopped rhubarb evenly in the crust or baking dish (greased if crustless).
In a bowl, whisk together the eggs, sugar, flour, salt, vanilla, and milk until smooth.
Pour the custard mixture over the rhubarb.
Optional: Drizzle melted butter on top for richness.
Bake for 45–55 minutes, or until the custard is set and lightly golden on top.
Cool slightly before serving. Can be enjoyed warm, room temperature, or chilled.
Serving Tip:
Serve with whipped cream or a scoop of vanilla ice cream!
