Best Strawberry Rhubarb Custard Pie Recipe – Classic Dessert Delight
There’s nothing quite like a homemade pie to bring comfort and joy to your table, and this Strawberry Rhubarb Custard Pie is no exception. With its perfect balance of sweet strawberries, tart rhubarb, and creamy custard, this pie is sure to become a family favorite. Passed down through generations, this recipe is simple yet delivers outstanding flavor and texture.
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The Best Strawberry Rhubarb Custard Pie
This strawberry rhubarb custard pie is one of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.
Notes on Ingredients
- Pie Crust: You can use a store-bought pie crust or make your own. For an extra touch, try my Easy Homemade Pie Crust.
- Rhubarb: Fresh rhubarb works best for this recipe. Slice it into 1/4-inch thick pieces.
- Strawberries: Use fresh, ripe strawberries and quarter them for even distribution.
- Custard: The combination of eggs, sugar, milk, and flour creates a rich and creamy custard that complements the tartness of the rhubarb.
- Nutmeg: Freshly grated nutmeg adds a subtle warmth and depth to the custard.
- Butter: Diced butter helps to enrich the filling and create a smooth texture.
- Strawberry Jam: A glaze of strawberry jam adds a beautiful shine and extra sweetness to the pie.
How to Make Strawberry Rhubarb Custard Pie
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare your pie crust by placing it in a 9-inch pie plate on a baking sheet lined with parchment paper or a silicone baking mat.
- Prepare the Filling: In a bowl, combine the sliced rhubarb and quartered strawberries. Transfer this mixture to the pie crust, spreading it out evenly.
- Make the Custard: In a medium bowl, whisk together the eggs, sugar, milk, flour, and freshly grated nutmeg. Slowly pour this mixture over the rhubarb and strawberries, filling just to the edge of the crust.
- Add Butter: Scatter the diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Bake the Pie: Transfer the pie to the preheated oven. Bake for about 1 hour, turning halfway through, until the rhubarb is tender and the custard is set.
- Glaze the Pie: In a small bowl, mix the strawberry jam and water. Heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture. Let the pie cool and then refrigerate until ready to serve.
How to Serve Strawberry Rhubarb Custard Pie
Serve this pie chilled for the best flavor and texture. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The tart rhubarb and sweet strawberries make each bite a delightful experience.
How to Store Strawberry Rhubarb Custard Pie
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 3 days. For longer storage, you can freeze the pie for up to 2 months. To freeze, wrap the pie tightly in plastic wrap and aluminum foil.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 356.04 kcal | 18% |
| Total Fat | 10.86 g | 16% |
| Carbs | 61.86 g | 24% |
| Sugars | 41.68 g | 46% |
| Protein | 4.28 g | 9% |
| Sodium | 150.15 mg | 8% |
| Fiber | 1.9 g | 7% |
| Saturated Fat | 4.36 g | 22% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 4.08 g | – |
| Polyunsaturated Fat | 1.45 g | – |
| Cholesterol | 74.11 mg | 25% |
| Calcium | 65.5 mg | 8% |
| Magnesium | 14.39 mg | 4% |
| Potassium | 226.74 mg | 6% |
| Iron | 0.99 mg | 7% |
| Zinc | 0.43 mg | 4% |
| Phosphorus | 71.76 mg | 10% |
| Vitamin A | 59.81 mcg | 7% |
| Vitamin C | 15.92 mg | 20% |
| Thiamin (Vitamin B1) | 0.07 mg | 6% |
| Riboflavin (Vitamin B2) | 0.15 mg | 11% |
| Niacin (Vitamin B3) | 0.74 mg | 5% |
| Vitamin B6 | 0.06 mg | 5% |
| Folic Acid (Vitamin B9) | 36.62 mcg | 18% |
| Vitamin B12 | 0.2 mcg | 8% |
| Vitamin D | 0.45 mcg | 9% |
| Vitamin E | 0.44 mg | 4% |
| Vitamin K | 14.09 mcg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Strawberry Rhubarb Custard Pie
Can I use frozen rhubarb and strawberries?
Yes, you can use frozen rhubarb and strawberries. Just make sure to thaw and drain them well before using to prevent excess moisture in the pie.
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance. Simply store it in the refrigerator until ready to serve.
How do I know when the custard is set?
The custard is set when it no longer jiggles in the center and a knife inserted near the center comes out clean.
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Best Strawberry Rhubarb Custard Pie Recipe
Ingredients
- 1 9 inch unbaked pie crust
- 3 cups rhubarb sliced 1/4-inch thick
- 1 cup fresh strawberries quartered
- 3 large eggs
- 1 ½ cups white sugar
- 3 tablespoons milk
- 3 tablespoons all-purpose flour
- ¼ teaspoon freshly grated nutmeg
- 1 tablespoon butter diced
- 2 tablespoons strawberry jam
- ¼ teaspoon water
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
