Description
This Strawberry Rhubarb Custard Pie is a timeless family classic that blends sweet strawberries, tangy rhubarb, and silky custard in a buttery, flaky crust. Rich yet refreshing, it’s a dessert that feels both nostalgic and elegant.
Introduction
Some recipes are more than just food—they’re memories. This Strawberry Rhubarb Custard Pie was once a treasured baking secret passed down through generations. Thought to be lost, it has been rediscovered and lovingly brought back to life, tasting even better than remembered. It’s a true celebration of tradition, family, and seasonal flavors.
Why You’ll Love This Recipe
It balances sweet and tart flavors perfectly
The custard bakes up smooth and creamy
Ideal for spring and early summer gatherings
A classic dessert with timeless appeal
Perfect for holidays, potlucks, and family dinners
Ingredients
1 unbaked 9-inch pie crust, homemade or store-bought
2 cups fresh strawberries, hulled and halved
2 cups rhubarb, chopped into ½-inch pieces
1 cup granulated sugar, adjustable to taste
3 tablespoons all-purpose flour
¼ teaspoon salt
3 large eggs
1 cup heavy cream
1 teaspoon pure vanilla extract
Instructions
Prepare the Crust
Place the pie crust into a 9-inch pie dish, crimp the edges, and refrigerate while preparing the filling. Preheat the oven to 400°F (200°C).
Prepare the Fruit Filling
In a large bowl, combine the strawberries, rhubarb, sugar, flour, and salt. Toss gently until the fruit is evenly coated. Spread the mixture evenly into the chilled pie crust.
Make the Custard
In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth and fully combined. Slowly pour the custard mixture over the fruit in the crust.
Bake the Pie
Bake the pie at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 45 to 50 minutes, or until the custard is set and the crust is golden brown.
Cool and Serve
Remove the pie from the oven and allow it to cool completely on a wire rack before slicing. This helps the custard set properly for clean slices.
Variations
Add orange zest to the custard for a citrus twist
Replace strawberries with raspberries or blackberries
Top with sliced almonds or a streusel topping
Use a gluten-free crust and flour for a gluten-free version
Increase sugar slightly for a sweeter pie
Tips for the Best Results
Use fresh, firm rhubarb for best texture
Let the pie cool fully before cutting
Place a baking sheet under the pie to catch drips
Cover crust edges if they brown too quickly
Storage Tips
Store the pie covered in the refrigerator for up to 4 days. For best texture, bring slices to room temperature before serving.
Serving Suggestions
Serve warm or chilled with vanilla ice cream
Top with freshly whipped cream
Drizzle with caramel or raspberry sauce
Pair with herbal tea or chilled rosé
FAQs
Can I use frozen fruit?
Yes, but thaw and drain it well to avoid excess liquid.
How do I know the custard is set?
The center should jiggle slightly but not be liquid.
Can I make this pie ahead of time?
Yes, it can be baked a day in advance and refrigerated.
Is this pie very tart?
It has a balanced sweet-tart flavor, which can be adjusted by increasing the sugar slightly.
Conclusion
This Strawberry Rhubarb Custard Pie is more than just a dessert—it’s a rediscovered family treasure filled with warmth, tradition, and unforgettable flavor. Whether served at a celebration or enjoyed quietly at home, every slice tells a story worth sharing.