Zutaten für Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust
- 1 cup (2 sticks) unsalted butter
- White Flour
- Whole Wheat Flour
- Brown Sugar
- 4 cups chopped rhubarb (about 1 pound)
- Egg Yolks
- ½ cup packed brown sugar, 1 cup granulated sugar (plus 6 tablespoons for meringue, if using)
- Salt
- Milk
- Flour
- Egg Whites
- Vanilla
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust
- Preheat oven to 350°F (175°C).
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Add 1 ½ cups all-purpose flour and ½ cup whole wheat flour; mix until just combined.
- Press the dough evenly into the prepared pan, forming a crust. Bake for 8-10 minutes, or until lightly golden.
- While the crust bakes, prepare the rhubarb: Wash and chop 4 cups rhubarb into ½-inch pieces.
- In a blender or large bowl, whisk together 4 large eggs until light and frothy. Gradually add 1 cup granulated sugar, continuing to whisk.
- Add 1 cup heavy cream, 1 teaspoon vanilla extract, and a pinch of salt. Whisk until the mixture is thick and creamy.
- Once the crust is baked, spread the rhubarb evenly over the crust.
- Pour the custard mixture over the rhubarb.
- Bake for 40-45 minutes, or until the custard is set and lightly golden.
- If making meringue: While the custard bakes, prepare the meringue by beating 2 large egg whites in a clean, dry bowl until soft peaks form.
- Gradually add 6 tablespoons granulated sugar, 2 teaspoons at a time, beating until stiff, glossy peaks form. Stir in a pinch of salt and 1 teaspoon vanilla extract.
- Remove the pan from the oven. Increase oven temperature to 425°F (220°C).
- Spread the meringue evenly over the custard, swirling with a spoon for a decorative touch.
- Brown the meringue for 3-5 minutes, watching carefully to prevent burning. Set a timer!
- Let the dessert cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
192g
Fat
53g
Carbs
23g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Cobblers And Crisps Pies And Tarts Desserts Fruit American Easy Potluck Kid Friendly Spring Summer Crusts Pastry Dough 2 Dietary Low Sodium Seasonal Midwestern Inexpensive Low In Something Taste Mood Sweet To Go Number Of Servings 4 Hours Or Less
