Try this easy and delicious gluten-free, and dairy-free dessert next time you’re wondering what to do with all that rhubarb. This rhubarb custard whips up in just a short afternoon, and is fancy enough for company. Don’t be afraid of the three step process, it’s actually quite easy.
Rhubarb is one garden fruit that is easy to grow in zones 3 to 8. It’s a tart fruit that needs just a touch of sugar to be tasty. A little vanilla goes well with it too. Here at Joybilee Farm we grow a lot of rhubarb. The plants need to be divided every 3 years to keep them vigorous and we love to expand the rhubarb patch. Rhubarb is one of the hardy plants that we can grow in abundance, but sometimes you just want something more than a stick of rhubarb dipped in sugar, or a bowl of diced and cooked rhubarb with honey.
Actually, since we use the stalk of the rhubarb plant for our desserts, it can classify as a vegetable. So, if you wanted to get more servings of vegetables with your meal, this lightly sweetened dessert is a perfect option.
This dessert takes three very different layers, and combines them into a tasty, and impressive looking, dessert. Don’t let meringue and multiple layers scare you though, the assembly and progression is quite simple. This rhubarb custard dessert is fancy enough for a gathering, and simple enough to enjoy with just your family.
Preserving the fruit for winter is easy. Just wash, chop into ½ inch pieces and put in freezer bags. Label and freeze. No blanching required. They will keep in the freezer for up to 2 years.
We do get a lot of rhubarb put by and this is one recipe that’s easy to make with 1 quart bag of rhubarb, about 4 cups. Serves 8 to 12 depending on how large you cut the slices.
This rhubarb custard dessert is made in 3 parts. A baked crust, topped with custard and fruit. Then a baked meringue completes this creamy, tart-sweet rhubarb custard. But don’t be scared away. It’s not complicated.
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Rhubarb Custard
Description
This rhubarb custard dessert is made in 3 parts. A baked crust, topped with custard and fruit. Then a baked meringue completes this creamy, tart-sweet rhubarb custard. But don’t be scared away. It’s not complicated.
Ingredients
CRUST:
- 1 cup almond flour
- 1 cup gluten free flour blend
- ½ cup butter cubed
- 2 tablespoons sugar
FILLING:
- 1 cup coconut cream
- 1 cup organic sugar
- 6 egg yolks, beaten
- 4 tablespoons gluten free flour
- 2 teaspoons vanilla extract
- 4 cups cut rhubarb
MERINGUE:
- 6 egg whites
- 1 tablespoon lemon juice
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare an 8 x 12 cake pan by greasing the bottom and sides
- Mix crust ingredients. Cut in cold butter until the mixture resembles coarse crumbs.
Press in pan and bake 10-15 minutes at 375 degrees F. - Chop 4 to 5 long stalks of rhubarb to total about 4 Cups
- Separate eggs
- Combine coconut cream, sugar, egg yolks, and flour. Stir in vanilla extract.
Fold in rhubarb. - Pour filling on top of baked crust.
- Bake 40 minutes in 350 degree oven.
- To make meringue add egg whites, lemon juice, sugar, and vanilla extract to a bowl.
- Whip until egg whites form stiff peaks.
- Put whipped egg whites on filling and bake until brown. 10-15 minutes. Cool completely before serving.
Enjoy!
How to Make Rhubarb Custard:
Prepare an 8 x 12 cake pan by greasing the bottom and sides.
Ingredients:
CRUST:
1 cup almond flour
1 cup gluten free flour blend
½ cup butter cubed
2 tablespoons sugar
FILLING:
1 cup coconut cream
1 cup organic sugar
6 egg yolks, beaten
4 tablespoons gluten free flour
2 teaspoons vanilla extract
4 cups cut rhubarb
MERINGUE:
6 egg whites
1 tablespoon lemon juice
4 tablespoons sugar
1 teaspoon vanilla extract
Directions:
- Mix crust ingredients. Cut in cold butter until the mixture resembles coarse crumbs.
2. Press in pan and bake 10-15 minutes at 375 degrees F.
3. Chop 4 to 5 long stalks of rhubarb to total about 4 Cups - Separate eggs.
5. Combine coconut cream, sugar, egg yolks, and flour. Stir in vanilla extract.
6. Fold in rhubarb.
7. Pour filling on top of baked crust.
8. Bake 40 minutes in 350 degree oven.
9. To make meringue add egg whites, lemon juice, sugar, and vanilla extract to a bowl. Whip egg whites to form stiff peaks. Put whipped egg whites over filling and crust layers and bake until the top is golden brown. 10-15 minutes. Cool completely before serving.
Enjoy!
Yield: 8 large servings or 12 smaller servings
If the dairy free isn’t as large a concern, this custard can also be served with whipping cream or ice cream, or a dairy free version of those.
Oxalic acid warning:
Oxalic acid is a plant secondary metabolite that can cause illness in some people, when eaten in large amounts. The body doesn’t have a path to easily clear oxalic acid and it can be stored in organs, joints, and muscle tissue. While one serving of oxalic acid heavy food shouldn’t be harmful, excess amounts can cause kidney stones, arthritis, skin rashes, and other discomfort. Rhubarb, spinach, beet greens, sorrel, are some of the foods that are high in oxalic acid. Please do your own research.
Rhubarb Recipes
As someone with a diary allergy, I’d to point out that butter is not “diary free” for this recipe. Lots of milk solids in that. Would Ghee work for this recipe?
Thanks for so many ways to use rhubarb!
Cheryl
Yes, ghee would work.