Rhubarb Custard Dessert that’s Gluten Free and Dairy Free - Print
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sliced rhubarb custard, still in pan

Rhubarb Custard

  • Author: Chris


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.




  • 1 cup almond flour
  • 1 cup gluten free flour blend
  • ½ cup butter cubed
  • 2 tablespoons sugar


  • 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


  • 6 egg whites
  • 1 tablespoon lemon juice
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Prepare an 8 x 12 cake pan by greasing the bottom and sides
  2. 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.
  3. Chop 4 to 5 long stalks of rhubarb to total about 4 Cups
  4. Separate eggs
  5. Combine coconut cream, sugar, egg yolks, and flour. Stir in vanilla extract.
    Fold in rhubarb.
  6. Pour filling on top of baked crust.
  7. Bake 40 minutes in 350 degree oven.
  8. To make meringue add egg whites, lemon juice, sugar, and vanilla extract to a bowl.
  9. Whip until egg whites form stiff peaks.
  10. Put whipped egg whites on filling and bake until brown. 10-15 minutes. Cool completely before serving.

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