Here’s a full Rhubarb Strawberry Custard recipe — a deliciously creamy and tart dessert with a flaky crust, perfect for spring and summer:
Rhubarb Strawberry Custard Pie Recipe
Ingredients
For the crust:
1 9-inch pie crust (store-bought or homemade)
For the filling:
1 ½ cups chopped rhubarb (fresh or frozen)
1 ½ cups sliced strawberries (fresh or frozen)
3 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
½ tsp ground cinnamon (optional)
¼ tsp salt
1 cup heavy cream or half-and-half
1 tsp vanilla extract
Optional topping:
Whipped cream or vanilla ice cream
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C).
Prepare the Crust
Place the pie crust in a 9-inch pie dish. Crimp or flute the edges as desired.
Layer the Fruit
Evenly distribute the chopped rhubarb and sliced strawberries in the bottom of the pie crust.
Mix the Custard
In a bowl, whisk together:
Eggs
Sugar
Flour
Cinnamon (if using)
Salt
Heavy cream
Vanilla extract
Assemble
Pour the custard mixture gently over the fruit in the crust.
Bake
Bake in the preheated oven for 50–60 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
Cool
Let the pie cool completely on a wire rack. Chill in the refrigerator for at least 2 hours before serving.
Serve
Serve chilled or at room temperature, topped with whipped cream or a scoop of vanilla ice cream.
