Go Back
–+ servings
Strawberry Rhubarb Custard Pie

Sweet and Tart Strawberry Rhubarb Custard Pie Bliss

This delightful Strawberry Rhubarb Custard Pie balances tart rhubarb and sweet strawberries in a creamy custard, perfect for spring gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Rhubarb (sliced) Choose firm, crisp stalks; avoid leaves.
  • 2 cups Strawberries (sliced) Adds natural sweetness.
  • 3 large Eggs Temper gradually to prevent curdling.
  • 3/4 cup Sugar Adjust according to taste.
  • 1 cup Milk For creamy custard.
  • 1/4 cup Flour Acts as a thickener.
  • 1/4 teaspoon Nutmeg Adds warmth and depth.
  • 2 tablespoons Butter (diced) Enhances flavor.
For the Crust
  • 1 each Pie Crust (pre-baked) Ensure crisp base.

Equipment

  • Oven
  • Mixing Bowl
  • Pie plate
  • Baking Sheet
  • Saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Roll out the pie crust and place it in a 9-inch pie plate, pressing gently into the edges.
  2. In a large bowl, combine the sliced rhubarb and strawberries. Distribute the fruit mixture evenly in the pie crust.
  3. In a separate bowl, whisk together the eggs, sugar, milk, flour, and nutmeg until smooth.
  4. Pour the custard mixture over the fruit in the crust, taking care not to overflow. Scatter pieces of diced butter on top.
  5. Bake the pie for approximately 60 minutes until the rhubarb is tender and the custard is set.
  6. Prepare a glaze by heating strawberry jam and a splash of water until smooth.
  7. Allow the pie to cool, then brush the glaze over the top.
  8. Refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 5gFat: 14gSaturated Fat: 8gCholesterol: 90mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

For best results, slice rhubarb uniformly and taste filling before adding sugar. Cool before refrigerating for enhanced flavors.

Tried this recipe?

Let us know how it was!