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Creamy Nordic Rhubarb and Vanilla Custard Slice

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A creamy, tangy, and sweet custard slice featuring a buttery shortcrust base, lightly poached rhubarb, and silky vanilla custard. This easy homemade dessert brings a touch of Nordic charm to your table.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 egg yolk, room temperature
  • 2–3 tbsp cold water
  • 3 cups (450g) rhubarb, trimmed and cut into 1-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tbsp water
  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • 4 large egg yolks
  • 3 tbsp cornstarch
  • 1 tbsp unsalted butter
  • 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
  • Powdered sugar for dusting

Instructions

  1. Prepare the shortcrust pastry: In a large bowl, combine the flour and sugar. Cut in the cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons of cold water. Mix gently until the dough just comes together. If it’s too dry, add the extra tablespoon of water, but don’t overwork it. Wrap the dough in plastic and chill for 30 minutes.
  2. Poach the rhubarb: While the dough chills, combine rhubarb, sugar, and water in a saucepan over medium heat. Cook gently for about 5-7 minutes until the rhubarb softens but still holds shape. Drain and set aside to cool.
  3. Roll out and bake the base: Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit your pan. Line the pan with the dough, trimming any excess edges. Prick the base with a fork to prevent bubbling. Bake for 15 minutes or until golden. Remove and let cool slightly.
  4. Make the vanilla custard: In a saucepan, heat the milk with the vanilla bean seeds and pod (or vanilla extract) until just below boiling. In a bowl, whisk egg yolks, sugar, and cornstarch until pale and smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan, cook over low heat, stirring constantly, until thickened (about 3-5 minutes). Remove from heat, stir in butter. Strain custard through a sieve to ensure silky texture…
  5. Assemble the slice: Spread the poached rhubarb evenly over the baked crust. Pour the warm custard over the rhubarb, smoothing the top. Let cool to room temperature, then refrigerate for at least 3 hours or until set.
  6. Serve: Dust the slice with powdered sugar before cutting into squares. Use a sharp knife dipped in hot water for cleaner cuts.

Notes

Keep butter cold and handle dough minimally to avoid tough crust. Poach rhubarb gently to maintain texture. Temper eggs slowly with hot milk to prevent curdling. Strain custard for smoothness. Chill custard slice for at least 3 hours before serving. Use a sharp knife dipped in hot water for clean slices.

Nutrition

Keywords: rhubarb, vanilla custard, custard slice, Nordic dessert, shortcrust pastry, easy dessert, homemade dessert

Find it online: https://cheerycrisp.com/creamy-nordic-rhubarb-and-vanilla-custard-slice-recipe-easy-homemade-dessert/