Strawberry Rhubarb Custard Pie Recipe – Sweet, Tart & Perfect for Spring
If you’re looking for the perfect dessert to showcase seasonal produce, this Strawberry Rhubarb Custard Pie combines sweet strawberries, tart rhubarb, and rich, creamy custard in a flaky pie crust. Every bite is a balance of bright fruit flavor and luscious texture—ideal for summer gatherings, potlucks, or a simple family dessert.
Below you’ll find step-by-step instructions, pro tips, and variations to customize this classic pie to your taste.
Ingredients:
Gather these fresh and simple ingredients to make your Strawberry Rhubarb Custard Pie:
1 9-inch pie crust, unbaked (store-bought or homemade)
2 cups fresh strawberries, hulled and halved
2 cups rhubarb, chopped into 1/2-inch pieces
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
preparation:
Follow these easy steps for perfect results:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Position an oven rack in the center.
Step 2: Prepare the Pie Crust
Roll out your 9-inch pie crust if needed.
Fit it into a 9-inch pie plate.
Trim the excess dough and crimp the edges as desired.
Place the crust in the refrigerator while you prepare the filling.
Tip: Chilling helps prevent shrinkage while baking.
Step 3: Combine the Fruit
In a large mixing bowl, add:
2 cups hulled and halved strawberries
2 cups chopped rhubarb
Toss gently to combine.
Step 4: Mix Dry Ingredients
In a separate small bowl, whisk together:
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
Step 5: Coat the Fruit
Sprinkle the sugar-flour mixture over the fruit.
Toss until the fruit is evenly coated.
Pour the fruit into the prepared pie crust and spread into an even layer.
Step 6: Make the Custard
In another bowl, whisk together:
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
Whisk until smooth and fully blended.
Step 7: Pour Custard Over Fruit
Slowly pour the custard mixture over the fruit, allowing it to settle into all the gaps.
Step 8: Bake
Place the pie on a baking sheet lined with parchment or foil to catch any drips.
Bake at 400°F (200°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C).
Bake for an additional 45–50 minutes, or until:
The custard is set but slightly jiggly in the center.
The crust is golden brown.
Tip: If the edges brown too quickly, cover them with a pie shield or strips of foil.
Step 9: Cool Completely
Remove the pie from the oven.
Allow it to cool completely on a wire rack before slicing.
For best results, chill in the refrigerator for 1–2 hours to help the custard firm up.
Variations & Tips
Citrusy Twist:
Add 1 teaspoon grated orange zest to the custard for a bright note.
Change Up the Berries:
Substitute some strawberries with raspberries or blueberries.
Sweeter Pie:
Increase the sugar to 1 1/4 cups if you prefer less tartness.
Gluten-Free Option:
Use a gluten-free pie crust and swap flour with a gluten-free blend.
Add Crunch:
Sprinkle sliced almonds on top of the custard before baking.
Make Ahead:
This pie keeps well in the fridge for up to 3 days.
Serving Suggestions
Serve your Strawberry Rhubarb Custard Pie:
Slightly chilled or at room temperature.
With whipped cream or a scoop of vanilla ice cream.
Drizzled with warm caramel sauce for extra indulgence.
Nutrition Information (Approximate per slice)
Calories: 320
Carbs: 38g
Fat: 17g
Protein: 5g
(Note: Values will vary based on the crust and exact ingredients.)
Why You’ll Love This Recipe
Sweet and Tangy: The perfect combination of strawberries and rhubarb.
Simple Ingredients: Easy to find and budget-friendly.
Make Ahead Friendly: Great for parties and gatherings.
Beautiful Presentation: A rustic, eye-catching dessert.
Frequently Asked Questions
Can I use frozen rhubarb or strawberries?
Yes—thaw and drain well to prevent excess moisture in the custard.
How do I know the custard is done?
It should look set around the edges and still have a slight jiggle in the center. It will firm up as it cools.
Can I freeze the pie?
Freezing is not recommended, as the custard can separate when thawed.
Final Thoughts
This Strawberry Rhubarb Custard Pie is the ultimate celebration of seasonal fruit in a rich, creamy filling that’s as impressive as it is delicious. Whether you serve it at a summer potluck or a holiday table, it’s sure to be a crowd-pleaser.
Save this recipe to your collection or share it with friends who love homemade pies!