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Delicious Scandinavian Rhubarb and Almond Custard Slice

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A comforting and nostalgic Scandinavian dessert featuring a flaky almond base, tart rhubarb filling, and silky custard topped with toasted almonds. Perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • ¾ cup (170 g) unsalted butter, cold and diced
  • ¼ cup (50 g) granulated sugar
  • ½ cup (50 g) almond meal (ground almonds)
  • Pinch of salt
  • 2 cups (about 300 g) fresh rhubarb, sliced into 1/2-inch pieces (frozen thawed and drained works too)
  • ⅓ cup (65 g) granulated sugar
  • ½ teaspoon ground cinnamon (optional)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) heavy cream
  • ⅓ cup (65 g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup (50 g) sliced almonds, toasted lightly
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). In a large bowl, combine sifted flour, almond meal, granulated sugar, and salt.
  2. Add cold, diced unsalted butter and rub into dry ingredients with fingertips or pastry cutter until mixture resembles coarse breadcrumbs with some pea-sized pieces.
  3. Line a 9×9 inch (23×23 cm) square baking pan with parchment paper, leaving overhang for easy removal.
  4. Press the base mixture evenly into the pan and smooth the surface. Bake for 15 minutes until lightly golden. Remove and let cool slightly.
  5. While base bakes, toss sliced rhubarb with granulated sugar and ground cinnamon in a bowl. Set aside to macerate.
  6. In a medium bowl, whisk together eggs, heavy cream, granulated sugar, and vanilla extract until smooth and slightly frothy.
  7. Spread the rhubarb mixture evenly over the cooled base, including juices.
  8. Pour custard gently over the rhubarb layer, covering evenly.
  9. Sprinkle toasted sliced almonds over the top.
  10. Bake for 30-35 minutes at 350°F (175°C) until custard is set but slightly wobbly in the center and almonds are golden. Tent with foil if almonds brown too quickly.
  11. Cool completely in the pan on a wire rack for 1-2 hours to allow custard to firm up.
  12. Lift slice out using parchment overhang and cut into squares.
  13. Dust with powdered sugar if desired before serving.

Notes

[‘Keep butter cold to ensure a crumbly, tender base.’, ‘Do not overmix custard to avoid watery texture after baking.’, ‘Use an oven thermometer to maintain steady 350°F (175°C) temperature.’, ‘Spread rhubarb evenly and pour custard slowly to keep layers distinct.’, ‘Toast almonds lightly for enhanced nutty flavor and crunch.’, ‘If almonds brown too quickly, tent with foil during baking.’, ‘Allow slice to cool completely before cutting for best custard texture.’, ‘Substitute gluten-free flour blend for gluten-free version.’, ‘Use coconut cream and vegan butter alternative for dairy-free option.’, ‘Frozen rhubarb or tart green apples/cranberries can substitute fresh rhubarb.’]

Nutrition

Keywords: rhubarb, almond custard slice, Scandinavian dessert, rhubarb slice, almond meal, custard slice, easy dessert, baking, tart and sweet dessert

Find it online: https://cheerycrisp.com/delicious-scandinavian-rhubarb-and-almond-custard-slice-easy-homemade-recipe/