1/1 Photo of Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust
1 hr 10 mins
A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.
My Private Note
Units: US | Metric
- 8 cups diced rhubarb (one long, thick stalk will generally yield about one cup of 'barb)
- 6 egg yolks (whites are used in the meringue)
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup milk or 1/2 cup cream
- 1/2 cup flour
- 1Preheat oven to 350; butter a 13x9 pan.
- 2Cream butter with flours and sugar, spread in prepared pan, pressing into corners and bottom; bake for 5-10 minutes (it will get bubbly--sort of).
- 3While that is cooking, cut up the rhubarb.
- 4In a blender or a mixer bowl, beat eggs until foamy and fluffy, add sugar and continue mixing, then add other ingredients until thick and rich; set aside (rewhip right before pouring into pan with rhubarb).
- 5When crust is baked, spread rhubarb pieces evenly (press lightly into crust--lightly!); pour custard over rhubarb; return pan to the oven for 45 minutes (knife poked in middle comes out clean).
- 6While THAT is cooking, prepare meringue; beat eggs until forming soft (firm) peaks, adding sugar 2 teaspoons at a time, then salt and vanilla last, mixing until stiff.
- 7At end of baking time, remove pan from oven, turn heat up to 425; spread meringue over rhubarb/custard, smooth with a spoon into pretty swirls.
- 8Brown for five minutes; set the timer--it can burn very quickly!
- 9VARIATIONS: Skip the meringue and use whole eggs in the custard; switch out some of the rhubarb for strawberries or raspberries; use all white flour instead of wholewheat in the crust.
Browse Our Top Crusts/Pastry Dough Recipes
You Might Also Like...View All Crusts/Pastry Dough Recipes
Nutritional Facts for Good Ol' Summertime Rhubarb Custard Dessert With Cookie Crust
Serving Size: 1 (208 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 468.8
- Calories from Fat 164
- Total Fat 18.2 g
- Saturated Fat 10.7 g
- Cholesterol 125.1 mg
- Sodium 277.2 mg
- Total Carbohydrate 71.2 g
- Dietary Fiber 2.5 g
- Sugars 48.0 g
- Protein 7.0 g