Delightful Strawberry Rhubarb Custard Pie for Spring Gatherings

This Strawberry Rhubarb Custard Pie combines sweet and tangy flavors, making it a perfect dessert for spring gatherings.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Cooling Time 2

Total Time 3 20

Servings: 8 slices

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

Filling Ingredients

2 cups chopped rhubarb field-grown for deeper flavor
2 cups chopped strawberries fresh or frozen, drained if frozen
3 large eggs at room temperature
1 cup sugar adjust based on rhubarb's tartness
1 cup milk use half-and-half for richness
1/4 cup flour all-purpose or cornstarch for gluten-free
1/4 teaspoon nutmeg can substitute with cinnamon
2 tablespoons unsalted butter cut into small pieces

Crust Ingredients

1 whole pie crust pre-baked for 10 minutes

Equipment

9-inch pie plate
mixing bowl
whisk

Method

Preparation Steps

Preheat your oven to 375°F (190°C).
Roll out the pie crust to fit a 9-inch pie plate and pre-bake for about 10 minutes.
In a bowl, combine the chopped rhubarb and strawberries. Pour into the pre-baked crust.
Whisk together eggs, sugar, milk, flour, and nutmeg until smooth; pour over the fruit.
Dot with pieces of butter evenly across the custard filling.
Bake for about 1 hour, turning halfway, until the custard is set and golden brown.
While cooling, prepare a glaze with strawberry jam and water over low heat until smooth.
Cool and then chill the pie for at least 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 95mgSodium: 220mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store the pie loosely covered in the fridge for up to 4 days or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!