Strawberry Rhubarb Custard Dessert

• portions: 12 servings
• temps total: 1 hour 15 minutes

Ingrédients

1 17.5 oz pouch (Betty Crocker sugar cookie mix)

1/2 c. Butter (softened)

2 T Flour

1 Egg

3 eggs (beaten)

1 c. granulated sugar

1 c. heavy whipping cream

1/4 c. flour

½ tsp. salt

3 c. rhubarb (chopped into small pieces)

2 c. strawberries (roughlly chopped )

Instructions

Heat oven to 350°. Spray the bottom of 9x13 in pan with non stick spray.

In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan.

Top the crust with the chopped fruit.

In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the strawberries and rhubarb.

Bake at 350° for 50-60 minutes. The center will still be a little jigly, but the edges should be set. Allow to cool to room temperature before serving.

Store refrigerated.

Notes

https://www.thecreativebite.com/strawberry-rhubarb-custard-dessert/