Rhubarb Custard Cobbler
Next time you’re looking for something delicious to make with fresh rhubarb, try this Rhubarb Custard Cobbler. Creamy vanilla custard with rhubarb, between two delicious shortbread-cookie-like crusts. Yes.
It’s spring and you know what that means? Rhubarb in everything. EVERYTHING. Cakes, pies, jams…you name it, dessert this time of year is better with rhubarb. There really is no end to what you can make with rhubarb, even cobbler! And cobbler with custard…this Rhubarb Custard Cobbler dessert is a must try. I hope you love it.
Rhubarb + Custard + Shortbread Crust = Delicious.
Fact. This is such a delicious combo. Tart, soft rhubarb in a creamy vanilla custard, sandwiched between 2 delicious shortbread cookie-like-crusts. Flavourful and super tasty.
That crust tho.
It’s so buttery and sweet…tastes like a delicious shortbread cookie. I think I muttered…that crust tho…about a thousand times while eating this haha
Serve with ice cream or whipped cream.
This dessert is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream. And I imagine it would be incredible with strawberry ice cream! YUM
About the Ingredients
- Rhubarb: Use fresh rhubarb, cut into chunks, for this dessert. Also, note that the colour of the rhubarb in the baked dessert can vary between greenish, pink or red. You just never know because rhubarb is funny like that, but be assured that every colour is DELICIOUS!
- Cream: I like to use half + half for this recipe. You can also use whole milk or heavy cream.
- Cinnamon: I like to add cinnamon to the top crust of this dessert (see recipe below), but if you want cinnamon in the top and bottom crusts, add 2 tsp ground cinnamon to the flour mix (instead of 1 tsp just for the top).
Putting it all together.
Don’t be scared off at how long the recipe looks to make, it’s really very simple and straightforward. Make a crust, chop rhubarb, mix a quick custard, then assemble! I promise, it’s easy and worth making.
Rhubarb Custard Cobbler Tips & Tricks
- Custard Tip: I like to use a hand blender to mix the custard ingredients…it makes it creamy and smooth.
- Serve this dessert the day it is made! This dessert is best served the day it is made…the crust is nice and crunchy. When this dessert sits for too long (the next day), the crust gets soft…delicious, but soft.
- Can I make this ahead of time? As I mentioned above, this dessert is best enjoyed the day it is made.
- Let it rest. After this cobbler has baked, let it rest for at least an hour. This will give the dessert time to settle and for the custard to come together. If you serve it too soon, the custard may be too runny.
- About leftovers. The leftovers are delicious. The leftover cobbler will be soft, but tasty! Just store it in an air-tight container in the fridge.
Rhubarb Custard Cobbler
Next time you’re looking for something delicious to make with fresh rhubarb, try this Rhubarb Custard Cobbler. Creamy vanilla custard with rhubarb, between two delicious shortbread-cookie-like crusts. Yes.
- Prep Time: 20 minutes
- Resting Time: 1 hour
- Cook Time: 1 hour
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
Ingredients
Rhubarb:
- 6 cups chopped rhubarb
Cobbler:
- 3 cups flour
- 3/4 cup brown sugar
- 1 cup butter
- 1 tsp cinnamon (set aside for top crust)
Custard:
- 4 eggs
- 1 cup cream
- 1 tsp vanilla
- 1/4 cup flour
- 1 1/2 cups sugar
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees F.
- Chop the fresh rhubarb to make 6 cups. Set aside.
- In a large bowl mix together the flour and brown sugar.
- Then use a pastry blender (or food processor) to cut in the butter. The mixture should look like coarse sand.
- Measure out 1 1/2 cups of the flour mixture and set aside.
- Take the remaining flour mixture and press it into a 9×13 baking dish.
- Bake it in the oven for 15 minutes, until the crust is lightly golden.
- While the crust is baking, you can make the custard: Beat the eggs until creamy, then add the vanilla, 1/4 cup of flour, the sugar, cream and salt. Mix until smooth (I like to use a hand blender to do this).
- Once the bottom crust has finished baking, sprinkle the chopped rhubarb evenly over it.
- Then pour the egg mixture over the rhubarb (see image above). Do not mix.
- Then take the remaining flour mixture and stir in 1 tsp of ground cinnamon.
- Then sprinkle the remaining flour mixture over the top of the custard.
- Bake for about 40 minutes, until the custard is set and the crust is golden.
- Let the rhubarb custard cobbler rest for about 1 hour, allowing the custard to finish setting.
Keywords: rhubarb dessert, rhubarb cobbler, rhubarb custard
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Have a delicious day!
Will definitely be trying this one. With my first pick of rhubarb I made your rhubarb coffee cake, a favourite of mine. Several friends have asked for that recipe. Thank you for sharing!
You’re so welcome Elizabeth! I hope you love it!