Go Back
+ servings
What do you get when you combine a custard pie and fruit cobbler? A strawberry rhubarb cobbler with custard filling! Delicious, creamy, and full of fruit.
Print

Strawberry Rhubarb Cobbler with Custard Filling

What do you get when you combine a custard pie and fruit cobbler? A strawberry rhubarb cobbler with custard filling! Delicious, creamy, and full of fruit.
Course Dessert
Cuisine American
Keyword cobbler, strawberry rhubarb
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 225kcal
Author Just a Little Bit of Bacon

Ingredients

Pastry Topping

  • 4 tbsp (2 oz, 60 g) unsalted butter, softened
  • 1/2 cup (3.5 oz, 100 g) superfine sugar, castor sugar
  • 1 large egg
  • 2 tbsp bourbon
  • 1 cup (4.4 oz, 125 g) all-purpose flour, spoon flour into cup then sweep off excess
  • 1/4 cup (.75 oz, 25 g) almond flour
  • 1 tsp baking powder
  • 1/4 tsp table salt

Strawberry Rhubarb Layer

  • 1/4 cup (1.75 oz, 50 g) granulated sugar
  • 1/2 tsp ground cinnamon
  • 1/2 cup (4 oz, 100 ml) water
  • 3/4 lb (2.5 cups, 375 g) rhubarb, cut into 1/2 inch slices
  • 3/4 lb (2.5 cups, 375 g) strawberries, halved or quartered if large
  • 1 tsp vanilla extract
  • dash table salt

Custard Layer

  • 4 egg yolks
  • 1/3 cup (2.5 oz, 75 gm) superfine sugar, castor sugar
  • 1/4 tsp table salt
  • 1/4 cup ( 1.25, 32 g) cornstarch
  • 2 cups (500 ml) whole milk
  • 2 tbsp bourbon
  • 1 tsp vanilla extract

Instructions

Pastry Topping

  • The dough needs to rest for at least 4 hours! Keep this in mind in your planning.
  • Using a stand mixer, or a handheld mixer, cream together the softened butter and superfine sugar until it is light and fluffy, 3-4 minutes with the stand mixer or about 5 minutes with the hand mixer.
  • Add the egg and bourbon and mix in. Scrape down the sides of the bowl as needed. The mixture will look a little grainy at this point.
  • Sift the flour, almond flour, baking powder, and salt into the bowl using a mesh strainer. Mix on the lowest speed until almost incorporated. Then take the bowl and fold the flour the rest of the way in with a large silicone spatula.
  • Once the flour is fully mixed in, turn the dough out onto a piece of plastic wrap. Wrap the dough tightly and put it into the refrigerator for at least 4 hours to overnight.

Strawberry Rhubarb Layer

  • Bring the sugar, cinnamon, and water to a boil over high heat in a medium saucepan (one large enough to fit 5 cups of fruit). Boil for one minute to fully dissolve the sugar.
  • Reduce the heat to low and add the rhubarb. Partially cover the saucepan and gently cook the rhubarb for 4-5 minutes, or until starting to soften but not fully cooked. Take the pot off the heat, and add the strawberries, vanilla, and a dash of salt.
  • Set your mesh strainer over a bowl and pour the fruit into the strainer. Reserve the syrup.
  • Spread out the fruit in the bottom of a 9-inch (24 cm) round, deep baking dish. If the fruit seems a little dry, add a couple of tablespoons of the syrup.

Custard Layer

  • Preheat oven to 375F.
  • In a medium bowl, whisk together the egg yolks, superfine sugar, salt, and cornstarch until smooth.
  • Cook the milk in a saucepan over medium heat until it has just started to boil. Then remove it from the heat.
  • While whisking the egg mixture, slowly pour the hot milk into the eggs. Start by drops for the first ladle-full, then you can pour more quickly. Add about half of the milk to the eggs. Then pour the eggs and milk back into the saucepan while now whisking in the pot.
  • Cook the custard, whisking constantly, over medium heat for about 5 minutes, or until the custard has thickened and is steaming and maybe bubbling a bit. Whisk in the bourbon and vanilla.
  • Spoon the custard over the fruit in the baking dish and smooth it out.

Assemble the Cobbler

  • Take the pastry out of the refrigerator and put it on a lightly floured board. Roll it out to about 9 inches around. Trim the pastry to fit into the baking dish and place it carefully over the custard. Add several steam vents to the pastry.
  • Bake for 25-30 minutes, or until the pastry is golden brown and the fruit is bubbling.
  • Let cool for at 15 minutes, then brush the top with some of the fruit syrup. Serve warm or at room temperature.

Notes

  • Adapted from/Inspired By: Rhubarb and Custard Pie-Pudding by The British Larder.
  • Baking Dish: You will need either a 9-inch round deep baking dish or an 8x8 square deep baking dish. Making the recipe in a wider dish without increasing the amounts throws off the baking time and I haven't tested the timing. And note that the dish must be deep. It is a thick cobbler and will overwhelm a shallow dish.
  • Trimming the Pastry: I use the bottom of the baking dish as a guide to trim the pastry. Once you have the pastry rolled out to a little bigger than you need, gently press the baking dish onto pastry and cut it according to the marks.
  • Pastry Temperature: The pastry is quite soft and can be sticky when warm. Dust with flour as needed and I would recommend rolling the pastry in a cool house. Unless you are very quick, don't even bother if your kitchen is above 75F (24 C) because it will be a frustrating experience.
  • Making Ahead: This dessert is best the day it is made since the custard is softer and the pastry is more crisp. However, the pastry can be made one or two days ahead and the fruit can also be made the day before.
  • Superfine Sugar: To make your own superfine sugar, put granulated sugar in the blender and pulse until finely ground. (about 30 seconds total)

Nutrition

Calories: 225kcal