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Stawberry Rhubarb Custard Square

This is an old traditional family recipe from Grandma Maude that I loved but haven't made for years because I forgot about it. Cleaning out the recipe bin brought me face to face with some poignant Alberta prairie family memories. Makes 1 9-inch by 13-inch square, or two long bottom removable tart shells: serves 8-12
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Canadian
Servings: 12
Author: Valerie Lugonja

Ingredients

Ingredients for the Crust:

  • 1 cup or 170g cold butter , cubed
  • 1 1/2 cup or 350g flour
  • 1/2 cup or 100g sugar

Ingredients for the Custard:

  • 2 eggs
  • 1 cup or 210g white sugar
  • 1/2 cup or 100g brown sugar
  • 1 cup or 150g flour
  • 1 teaspoon or 5g baking powder
  • 1 teaspoon or 5g salt
  • 1 pound or 500g fresh rhubarb , preferably red, sliced into pieces about a quarter-inch wide

Instructions

  • Preheat the oven to 350F

Instructions for the Crust:

  • Cut the butter into the flour and sugar as you would for pie pastry
  • Press dough into a 9" by 13" pan

Instructions for the Custard:

  • Beat eggs in large bowl until foamy; add sugars
  • Cream slightly; add flour, baking powder, and salt
  • Fold to combine; add rhubarb
  • Gently mix together; allow mixture to sit for about an hour

Putting it all together:

  • Pour the custard over the crust and smooth it evenly
  • Bake at 350°F for 25-30 minutes: until set and a nice golden crusty colour
  • Preheat the oven to 350F

Thermomix instructions for the crust:

  • Scale butter, flour and sugar into the TM bowl; set time at 30 seconds and speed at 2-3
  • Press dough into a 9" by 13" pan or two narrower tart pans, like I did

Thermomix instructions for the custard:

  • Scale both sugars into the TM bowl; add eggs
  • Place butterfly securely in place and remember to never use it over speed 4; set time at 1 minute and speed at 4
  • Scrape down sides of the bowl with a rubber spatula; scale flour, baking powder, and salt into TM bowl
  • Set time to 20 seconds on soft speed, watching through hole in the lid, go to 0.5 speed and then to speed 1; combine for 10 more seconds if not thoroughly combined
  • Scale thinly sliced red tart rhubarb into the TM bowl; still with the whisk, set the speed to soft and the time to 15 seconds
  • Watching through the hole in the lid, gently stir from speed soft to 0.5 for 15 seconds until fully combined
  • Pour mixture onto pastry crust; set aside for 30 minutes to macerate

Putting it all together:

  • Bake at 350°F for 25-30 minutes: until set and nice crusty golden brown colour