rhubarb strawberry custard pie recipe

Written BySheba G Updated On
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The Best rhubarb strawberry custard pie recipe

I’ve always been fascinated by the combination of tart rhubarb and sweet strawberries in a custard pie. This recipe has been a staple in my household for years, and my kids love helping me make it.

The best part is that it’s incredibly easy to make and requires minimal ingredients. The key to this recipe is using fresh strawberries and rhubarb, as they add a depth of flavor that canned or frozen ingredients can’t match.

When I’m feeling stressed, I find comfort in the process of making this pie from scratch. My family loves it when I serve it at family gatherings or potlucks, and it’s always a crowd-pleaser.

I love how the flaky crust gives way to the creamy custard filling, which is perfectly balanced by the tangy flavors of the rhubarb and strawberries. It’s a perfect dessert for any occasion, whether you’re celebrating a special event or just need a sweet treat to brighten up your day.

Rhubarb Strawberry Custard Pie

Rhubarb Strawberry Custard Pie

4.7 from 1048 votes

This delightful pie combines the tartness of rhubarb with the sweetness of strawberries, all in a creamy custard filling. It is a perfect dessert for spring and summer.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, cold and cubed
1/4 to 1/2 cup ice water

For the Filling

4 cups sliced fresh rhubarb
2 cups fresh strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 cups whole milk
1 cup heavy cream
4 large egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract

For the Topping

1 cup all-purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 cup unsalted butter, cold and cubed
2 tbsp cold water

Optional

whipped cream
powdered sugar

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice water, mixing just until the dough comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish.
7Transfer the dough to the pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9In a separate bowl, combine rhubarb, strawberries, 1/2 cup sugar, cornstarch, cinnamon, nutmeg, and salt.
10Toss to coat evenly.
11Spread the fruit mixture evenly into the pie crust.
12In a saucepan, heat the milk and heavy cream over medium heat until it just begins to simmer.
13In a separate bowl, whisk together egg yolks and 1/3 cup sugar until pale and thick.
14Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
15Stir in the vanilla extract.
16Pour the custard mixture over the fruit in the pie crust.
17For the topping, in a mixing bowl, combine flour, sugar, and cinnamon.
18Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
19Add 2 tbsp cold water and stir until the mixture forms a dough.
20Sprinkle the topping evenly over the custard layer.
21Place the pie on a baking sheet and bake at 425°F for 15 minutes.
22Reduce the oven temperature to 350°F and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is set.
23Allow the pie to cool completely on a wire rack before serving.
24If desired, top with whipped cream and a dusting of powdered sugar before serving.
25notes
26You can use a pre-made pie crust to save time.
27For a healthier option, reduce the amount of sugar in the filling.
28To check if the pie is done, gently shake it; the filling should be set but still slightly jiggly in the center.
29Allow the pie to cool completely before slicing to allow the filling to set properly.
30Serve with a dollop of whipped cream and a dusting of powdered sugar for added indulgence.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven
Saucepan
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 480mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

This rhubarb strawberry custard pie recipe is a true classic that never fails to impress.

Whether you’re serving it at a family gathering or just need a delicious dessert for a weeknight dinner, this pie is sure to satisfy any sweet tooth.

The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy home cooks like myself.

❓ Frequently Asked Questions About Rhubarb Strawberry Custard Pie

Q: What type of rhubarb should I use?

You can use either fresh or frozen rhubarb for this recipe. If using fresh rhubarb, be sure to peel it before chopping it into small pieces.

Q: Can I substitute other types of fruit for the strawberries?

While strawberries are a key component of this recipe, you can substitute other fruits like blueberries or raspberries if you prefer. However, keep in mind that the flavor and texture may change slightly.

Q: How do I prevent the crust from becoming too soggy?

To prevent the crust from becoming too soggy, make sure to chill it in the refrigerator for at least 30 minutes before baking. You can also try brushing the crust with an egg wash before baking to help it brown evenly.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the filling and crust separately and then assembling them just before baking. This will save you time on the day of serving.

Q: What’s the best way to store leftover pie?

To store leftover pie, let it cool completely before transferring it to an airtight container. You can then refrigerate or freeze it for later use.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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