BEST Strawberry Rhubarb Custard Pie – CREAMY & SWEET
A creamy, sweet, and tangy dessert featuring fresh strawberries and rhubarb in a rich custard filling, all nestled in a flaky crust. Perfect for family gatherings or summer barbecues with its inviting texture and flavor.
Ingredients
- 1 pie crust (store-bought or homemade)
- 2 cups rhubarb, chopped
- 2 cups strawberries, hulled and sliced
- 3 large eggs
- 1 cup sugar
- 1/2 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C)
- Place chopped rhubarb and sliced strawberries in the pie crust, spreading evenly
- Whisk eggs, sugar, heavy cream, flour, and vanilla until smooth
- Pour custard mixture over the fruit in the crust
- Bake for 45-50 minutes until custard is set and golden
- Cool for 30 minutes before slicing
Notes
Use a cooled pie crust to prevent sogginess
Optional: Add cinnamon or nutmeg to the custard for extra warmth
Uniform rhubarb pieces ensure even texture
Cool fully before slicing for clean cuts
Store in the refrigerator for up to 4 days
Substitute 1/2 sugar with Stevia/Erythritol
Use whole grain or gluten-free crust for dietary needs
Add blueberries or raspberries for variation
Optional: Add cinnamon or nutmeg to the custard for extra warmth
Uniform rhubarb pieces ensure even texture
Cool fully before slicing for clean cuts
Store in the refrigerator for up to 4 days
Substitute 1/2 sugar with Stevia/Erythritol
Use whole grain or gluten-free crust for dietary needs
Add blueberries or raspberries for variation