Rhubarb Custard
A delightful dessert combining the tartness of rhubarb with smooth custard, baked to perfection in a crisp pie. Its simple ingredients and comforting flavor make it an ideal treat for spring or summer gatherings, pleasing both fruit lovers and those seeking a nostalgic homemade dessert.
Ingredients
Instructions
- Beat the egg whites until frothy.
- Mix the beaten egg whites with the sugar, rhubarb, flour, and a little butter.
- Pour the mixture into an 8-inch pie pan.
- Bake until set and golden, approximately 30 minutes.
Tips & Substitutions
For a lighter texture, consider folding in the beaten egg whites gently rather than mixing them in vigorously. If rhubarb is too tart for your taste, you can substitute half of it with strawberries for a sweeter flavor. Using unsalted butter will allow you to control the saltiness of the dish better. This recipe is a delightful way to use up rhubarb, similar to how one might use it in American recipes.
Serving Suggestions
Serve the rhubarb custard warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for added richness. Consider serving alongside a light salad or a slice of Granny'S Chocolate Marvel Cake for a delightful contrast of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the custard in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. Avoid microwaving, as it can make the texture rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Custard contains roughly 231 calories, with 5g protein, 45g carbohydrates, and 4g fat. It is a good source of iron (12% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb in this recipe. However, be sure to thaw and drain any excess liquid before mixing it into your custard to prevent it from becoming too watery.
What can I substitute for the egg if I need a vegan option?
For a vegan option, you can use a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens, and use it in place of the egg.
How do I know when the custard is done baking?
The custard is done when it is set in the center and has a golden top. You can check for doneness by inserting a knife into the center; if it comes out clean, the custard is ready.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).