Rhubarb Custard Recipe

Aunt Emma's Rhubarb Custard Dessert

This nostalgic rhubarb dessert has a buttery cookie crust covered with a delicious rhubarb custard and topped with meringue.

30 min.prep time 2:40total time
12 servings
757 Ratings

Ingredients

Crust

2 cups all-purpose flour
1/2 cup Land O Lakes® Butter, softened
2 tablespoons sugar

Filling

2 cups sugar
1/4 cup all-purpose flour
6 Land O Lakes® Eggs (yolks only), reserve egg whites
1/4 teaspoon salt
5 cups chopped fresh rhubarb*

Meringue

1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar

Directions

Heat oven to 350°F. 

Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.

Combine all filling ingredients except rhubarb in  bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.

Pour rhubarb mixture over hot, partially baked crust. Continue baking 45-55 minutes or until filling is firm to touch. 

Increase oven temperature to 400°F.

Beat egg whites in bowl at low speed until foamy.  Add 1/4 teaspoon salt and vanilla. Increase speed to high; beat, gradually adding 3/4 cup sugar, until glossy and stiff peaks form.

Spread meringue over hot filling, sealing to edge. Continue baking 9-11 minutes or until meringue is lightly browned. Cool completely. Store refrigerated. 

 

*Substitute 2 (16-ounce) packages frozen chopped rhubarb, thawed, drained.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

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Nutrition Facts (1 serving)

Calories: 460

Fat: 18g

Cholesterol: 180mg

Sodium: 210mg

Carbohydrates: 69g

Dietary Fiber: 0g

Protein: 7g

Recipe #5131©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

It was delicious
This is wonderful. I will keep this recipe!
This recipe was awesome I made it and it tasted and look great
Oh, wow...this is tart and sweet, creamy and chewy all at the same time. Great all around summer dessert! Yummy!
This is an outstanding dessert, my mom started making this in the 1960's, and it has never gone a summer without making it, as often as possible,for over 40 years, all the girls in the family have been making it for their families through out the years, also.
My husband really likes this,so does everybody else.
Easy to make and a hands down favorite with the entire extended family! As good as rhubarb custard pie but easier to prepare and easier to serve.

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