Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust Recipe

Name: Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: 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

Indulge in this delightful summer dessert! A buttery, homemade cookie crust is the perfect base for a luscious, sweet-tart rhubarb custard. Topped with a light and airy meringue (optional), this recipe is a crowd-pleaser. Use fresh or frozen rhubarb – we'll even give you tips on growing your own! Get ready for bursts of summer flavor in every bite.

Prep Time 30 mins

Cook Time 70 mins

Calories 468.8 kcal

Protein 14g

Rating 4.3 (4 Reviews)

Good Ol Summertime Rhubarb Custard Dessert With Cookie Crust

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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

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How to Make 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.