Strawberry–Rhubarb Custard Pie

Introduction

Strawberry–Rhubarb Custard Pie is a timeless dessert that beautifully balances sweet,
tart, and creamy flavors. Juicy strawberries and tangy rhubarb are suspended in a silky
custard, all baked inside a flaky pie crust. This pie is especially popular in spring and
early summer when strawberries and rhubarb are at their peak, making it a comforting yet
refreshing treat for any occasion.

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups fresh strawberries, hulled and sliced
• 1½ cups rhubarb, chopped into small pieces
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• ¼ teaspoon salt
• 3 large eggs
• 1 cup heavy cream or whole milk
• 1 teaspoon vanilla extract
• ¼ teaspoon ground nutmeg (optional)
• 1 tablespoon butter, cut into small pieces

Instructions

1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
2. In a large bowl, gently combine the sliced strawberries and chopped rhubarb. Spread the fruit evenly over the pie crust.
3. In another bowl, whisk together the sugar, cornstarch, and salt.
4. Add the eggs to the sugar mixture and whisk until smooth. Slowly whisk in the cream (or milk), vanilla extract, and nutmeg if using.
5. Carefully pour the custard mixture over the fruit in the pie crust. Dot the top with small pieces of butter.
6. Bake for 45–55 minutes, or until the center is set and the top is lightly golden. If the crust browns too quickly, cover the edges with foil.
7. Remove from the oven and allow the pie to cool completely on a wire rack before slicing.

Description

This Strawberry–Rhubarb Custard Pie has a luscious, creamy filling with pockets of tender
fruit in every bite. The strawberries bring natural sweetness, while the rhubarb adds a
bright tartness that keeps the custard from being overly rich. The flaky crust provides
the perfect contrast in texture, making this pie both elegant and comforting.

Tips

• Use fresh, ripe strawberries for the best flavor, but frozen can work if fully thawed and drained.
• Chop the rhubarb evenly so it cooks at the same rate as the strawberries.
• Let the pie cool completely to allow the custard to fully set before slicing.
• Serve with whipped cream or vanilla ice cream for an extra indulgent touch.

Correction

• If the pie is too runny, it may need more cooling time or a slightly longer bake next time.
• If the custard curdles, the oven temperature may have been too high—lower it slightly and bake longer.
• Avoid overfilling the pie crust, as the custard can spill over while baking.

Enjoy

Slice, serve, and savor this classic Strawberry–Rhubarb Custard Pie with family and friends.
Whether enjoyed warm or chilled, this dessert is a perfect celebration of seasonal flavors
and homemade comfort.