Strawberry Rhubarb Custard Pie

Introduction & Inspiration

There’s a special kind of joy that comes with baking with seasonal fruits, and the combination of tart rhubarb and sweet strawberries is an absolute classic for a reason! This recipe for Strawberry Rhubarb Custard Pie immediately caught my attention. It promises a delightful balance of those vibrant fruits, enveloped in a smooth, creamy custard, all baked into a simple pie crust and finished with a lovely strawberry jam glaze. It sounded like the perfect celebration of late spring and early summer flavors.

My inspiration came from wanting a rhubarb pie that was a little different from the usual double-crust or crumble-topped versions. The idea of a custard base, which would become infused with the fruit juices as it baked, seemed incredibly appealing, promising a wonderfully moist and flavorful result. The simple jam glaze on top sounded like the perfect finishing touch for a bit of shine and extra fruity sweetness.

My goal is to guide you through creating this beautiful and delicious pie. We’ll cover preparing the fresh fruit, whisking up the simple custard, and achieving that perfectly set, golden bake. It looks like an ideal dessert for family gatherings, potlucks, or simply savoring a slice of seasonal goodness.

Let’s bake this delightful fruit custard pie!

Nostalgic Appeal / Comfort Food Connection

Strawberry Rhubarb Pie, in any form, is a deeply nostalgic dessert for many, especially in regions where rhubarb is a common garden staple. It evokes memories of springtime harvests, grandmother’s baking, county fairs, and the unique, tangy-sweet flavor that signals the arrival of warmer weather. The combination of strawberries and rhubarb is a beloved classic.

Custard pies also hold a special place in comfort food traditions. Their smooth, creamy texture and simple, often vanilla-kissed flavor are universally appealing, reminiscent of classic desserts like pumpkin pie (which is also a custard!) or simple baked egg custards.

This recipe beautifully marries the nostalgic appeal of seasonal strawberry rhubarb with the comforting creaminess of a custard filling, all within the familiar embrace of a pie crust. It feels both traditional and delightfully satisfying.

Making and eating this pie feels like enjoying a comforting taste of tradition, a simple yet elegant homemade dessert that celebrates fresh, seasonal flavors.

Homemade Focus (Fresh Fruit & Simple Custard)

This Strawberry Rhubarb Custard Pie recipe is a wonderful example of how simple, homemade preparation using fresh ingredients can yield incredibly delicious results. While it allows for the convenience of a store-bought pie crust, the heart of the pie – the vibrant fruit filling and the smooth custard – is made entirely from scratch.

I love recipes that highlight the natural goodness of fresh fruit. Slicing fresh rhubarb and quartering ripe strawberries, then arranging them in the pie crust, is a simple but key step. The recipe cleverly avoids pre-cooking the fruit, allowing it to bake and soften perfectly within the custard.

Making the custard from scratch is also remarkably easy – simply whisking together eggs, sugar, milk, a bit of flour for thickening, and nutmeg for warmth. This homemade custard base is what gives the pie its creamy texture and lovely set. The final touch of a homemade jam glaze adds a beautiful shine and extra fruit flavor.

From preparing the fresh fruit to whisking the simple custard and glazing the finished pie, the process emphasizes straightforward homemade techniques that result in a truly special and flavorful dessert.

Flavor Goal

The primary flavor goal of this Strawberry Rhubarb Custard Pie is a delightful balance of tart rhubarb and sweet strawberries, complemented by a rich, creamy, and subtly spiced vanilla-nutmeg custard, all encased in a tender pie crust and finished with a sweet strawberry jam glaze. It aims for a comforting, sweet-tart flavor profile with a smooth, satisfying texture.

The fresh rhubarb provides its signature tartness, which softens and mellows during baking. The fresh strawberries contribute natural sweetness, juiciness, and classic berry flavor.

The custard filling, made with eggs, sugar, milk, and flour, bakes into a smooth, creamy texture that surrounds the fruit. The freshly grated nutmeg adds a warm, aromatic spice note, while vanilla enhances the overall sweetness. Diced butter dotted on top melts in, adding richness.

The strawberry jam glaze provides a final layer of sweetness, intense strawberry flavor, and a beautiful glossy finish. The pie crust offers a buttery, slightly flaky or tender counterpoint to the soft filling.

Ingredient Insights

Let’s explore the key components of this delightful fruit pie:

• Unbaked pie crust: The foundation. A standard 9-inch pie crust, either store-bought refrigerated/frozen or your favorite homemade recipe.
• Fresh rhubarb, sliced ¼-inch thick: The tart star. Choose firm, crisp stalks. Trim leaves and tough ends.
• Fresh strawberries, quartered: Add sweetness and classic berry flavor to balance the rhubarb.
• Large eggs: Provide richness and are the primary setting agent for the custard.
• White sugar: Sweetens the custard and helps balance the tartness of the fruit.
• Milk: Provides the liquid base for the custard. Whole milk is often preferred for richness.
• All-purpose flour: Acts as a thickener for the custard, helping it set properly.
• Freshly grated nutmeg: Adds a classic warm spice that pairs beautifully with rhubarb and custard. Pre-ground can be used, but freshly grated is more aromatic.
• Butter, diced: Dotted over the filling before baking, it melts in to add richness and flavor.
• Strawberry jam & Water: Whisked together and heated to create a simple, shiny glaze for the finished pie.
• Vanilla extract: Flavors the custard.

Using fresh rhubarb and strawberries is key for the best flavor. Freshly grated nutmeg also makes a difference.

Essential Equipment

You’ll need standard pie-baking tools:

• A 9-inch pie plate: Glass, ceramic, or metal works. The recipe implies a standard depth, not necessarily deep-dish, though it would work.
• A Baking sheet: To place under the pie during baking to catch any potential overflows and help with even bottom browning. Lined with parchment or a silicone mat is a good idea.
• Medium bowl: For whisking the custard ingredients.
• Another bowl: For combining the fruit initially (though the recipe directs to put fruit directly in crust).
• A Whisk: Essential for making a smooth custard.
• A Pastry brush: For applying the jam glaze.
• Cutting board and knife: For slicing rhubarb and quartering strawberries.
• Small bowl or microwave-safe cup: For heating the jam glaze.
• Measuring cups and spoons.
• A grater: For nutmeg (if using whole) and potentially lemon zest (if adding as a variation).

Basic baking equipment is generally sufficient.

List of Ingredients with Measurements

Here’s the complete list of ingredients, with precise measurements:

• 1 (9 inch) unbaked pie crust
• 3 cups rhubarb, sliced 1/4-inch thick (about 1.5 lbs before trimming)
• 1 cup fresh strawberries, quartered
• 3 large eggs
• 1 ½ cups white sugar
• 3 tablespoons milk
• 3 tablespoons all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1 tablespoon butter, diced
• 2 tablespoons strawberry jam
• ¼ teaspoon water

These quantities are designed for a standard 9-inch pie.

Have fruit prepped and pie crust in the plate before making the custard.

Step-by-Step Instructions (Easy Custard Pie!)

Let’s bake this delightful strawberry rhubarb pie:

1. Preheat Oven and Prepare Crust:

• Preheat the oven to 350°F (175°C).
• Place your rolled-out unbaked pie crust into a 9-inch pie plate. Crimp or flute the edges decoratively.
• Place the pie plate on a baking sheet lined with parchment paper or a silicone baking mat (this catches any drips and helps with even baking). Set aside.

2. Prepare Fruit Layer:

• Wash, trim, and slice the rhubarb into approximately 1/4-inch thick pieces. Wash, hull, and quarter the fresh strawberries.
• Combine the prepared rhubarb and strawberries in a bowl.
• Transfer this fruit mixture directly into the prepared pie crust, distributing it evenly.

3. Make the Custard Filling:

• In a medium bowl, whisk the large eggs lightly.
• Add the white sugar, milk, all-purpose flour, and freshly grated nutmeg to the eggs.
• Whisk everything together thoroughly until the custard mixture is smooth and well combined, with no lumps of flour remaining.

4. Assemble the Pie:

• Slowly and carefully pour the prepared custard filling over the rhubarb and strawberry mixture in the pie crust. Pour until the liquid just reaches the top edge of the fruit/crust.
• Scatter the small pieces of diced butter evenly over the top of the custard filling.
• Lightly tap and gently shake the baking sheet to help settle the filling and remove any large air bubbles.

5. Bake the Pie:

• Carefully transfer the baking sheet with the pie to the preheated oven.
• Bake for approximately 1 hour, turning the pie halfway through the baking time for even browning.
• The pie is done when the rhubarb is tender (test with a skewer or knife tip) and the custard is set. The center should be mostly firm but may still have a very slight jiggle – it will continue to set as it cools.

6. Prepare and Apply Jam Glaze:

• While the pie is baking (or shortly after it comes out), prepare the glaze. In a small bowl, mix the strawberry jam and ¼ teaspoon of water.
• Heat this mixture in the microwave for about 15 seconds, or until warm and easily brushable. Stir well.
• Once the pie is removed from the oven, while it is still warm, use a pastry brush to gently apply the warm jam glaze evenly over the top surface of the pie.

7. Cool Completely and Chill:

• Place the glazed pie on a wire rack and allow it to cool completely to room temperature (at least 2-3 hours).
• Once fully cooled, cover the pie loosely with plastic wrap and refrigerate until well chilled, at least 2 more hours or preferably overnight, before slicing and serving. This chilling time is essential for the custard to fully firm up.

8. Serve:

• Serve the Strawberry Rhubarb Custard Pie chilled or at cool room temperature.

Patience during cooling and chilling is key for a perfectly set custard pie!

Troubleshooting

Custard pies can sometimes be tricky. Here are fixes:

• Problem: Custard is runny or didn’t set properly.
  • Solution: Likely underbaked. Ensure the center was only very slightly jiggly when removed from oven. Bake a few minutes longer if needed. Accurate flour and egg measurements are important. Ensure oven temperature is correct. Complete cooling and then thorough chilling are crucial for custard to set.
• Problem: Bottom crust is soggy.
  • Solution: While this recipe doesn’t call for blind-baking the crust, the fruit and custard are quite moist. For a crisper bottom crust next time, you could partially blind-bake the crust for 10-15 minutes (with pie weights) before adding the filling. The egg white wash step from a previous recipe is also effective.
• Problem: Custard is lumpy or curdled/weepy.
  • Solution: Whisk eggs, sugar, milk, and flour very thoroughly until smooth before pouring over fruit. Overbaking or baking at too high a temperature can cause custard to curdle or separate. Ensure gentle, even heat.
• Problem: Pie filling is too tart.
  • Solution: Rhubarb tartness varies. If your rhubarb is exceptionally tart, you could slightly increase the sugar in the custard by a couple of tablespoons. Serving with sweet whipped cream or ice cream also balances tartness.

Trust the “slight jiggle” for doneness, then cool completely!

Tips and Variations

Let’s customize this classic fruit custard pie:

• Tip: Use fresh, firm rhubarb stalks. If your rhubarb seems particularly “stringy,” you can quickly peel off the toughest outer strings before slicing.
• Variation: Add the zest of 1 lemon or orange to the custard mixture along with the nutmeg for an extra layer of bright citrus flavor that complements the fruit beautifully.
• Tip: For the best flavor, use freshly grated nutmeg. A little goes a long way!
• Variation: Substitute other berries for some of the strawberries, like raspberries or blackberries, or use all rhubarb for a pure Rhubarb Custard Pie.
• Tip: If using a store-bought crust, choose a good quality one, preferably for a deep-dish pie plate to accommodate all the filling.
• Variation: Instead of a jam glaze, simply dust the cooled pie with powdered sugar or serve with a dollop of crème fraîche.
• Variation: Add a crumble topping! Prepare a simple oat or flour-based streusel and sprinkle it over the custard before dotting with butter and baking (you might omit the jam glaze then).

A delicious base for your favorite fruit combinations!

Serving and Pairing Suggestions

Strawberry Rhubarb Custard Pie is a delightful dessert for spring and summer.

Serving: Best served chilled or at cool room temperature, sliced into wedges.

Pairing:

• Classic: A scoop of high-quality vanilla bean ice cream is the absolute perfect accompaniment.
• Creamy: A dollop of lightly sweetened fresh whipped cream or crème fraîche also pairs beautifully.
• Occasions: Perfect for Easter, Mother’s Day, spring potlucks, summer picnics, or as a special treat when rhubarb and strawberries are in season.
• Beverages: Coffee, tea, or a glass of cold milk complement the pie well.

Its beautiful color and sweet-tart flavor make it a welcome addition to any dessert table.

Nutritional Information

This is a fruit-filled custard pie with a pastry crust and sugar. Nutritional info is approximate (per slice, assuming 8 slices):

• Calories: 300-450+
• Fat: 12-20+ grams
• Saturated Fat: 6-12+ grams (from butter in crust/topping, eggs, milk)
• Cholesterol: 80-120+ mg (high from eggs)
• Sodium: 150-250+ mg (depends on crust and added salt)
• Total Carbs.: 45-60+ grams
• Dietary Fiber: 2-4 grams (from fruit)
• Sugars: 30-45+ grams (High from sugar and fruit)
• Protein: 4-7 grams

A sweet dessert, providing vitamins and fiber from the fruit. Sugar content is significant.

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Recipe Summary and Q&A

Let’s conclude with a summary and common questions:

Recipe Summary:

Strawberry Rhubarb Custard Pie features an unbaked pie crust filled with a mixture of fresh sliced rhubarb and quartered strawberries. A simple custard made from eggs, sugar, milk, flour, and nutmeg is poured over the fruit, dotted with butter, and baked until the fruit is tender and the custard is set. The warm pie is then brushed with a strawberry jam glaze and cooled completely before refrigerating and serving.

Q&A:

Q: Can I make this pie ahead of time? A: Yes! This pie benefits from thorough chilling to fully set the custard. It can be made a day in advance, cooled completely, glazed, and then stored covered in the refrigerator.

Q: How do I store leftovers? A: Store leftover pie covered in the refrigerator for up to 3-4 days.

Q: Can I freeze Strawberry Rhubarb Custard Pie? A: Baked custard pies can sometimes become watery or have a slightly altered texture upon thawing, so freezing isn’t always ideal, but it is possible. Cool completely, wrap very well, and freeze for up to 1-2 months. Thaw overnight in the refrigerator.

Q: Can I use frozen rhubarb or strawberries? A: Fresh is highly recommended for best texture. If using frozen, thaw completely and drain very thoroughly (pat dry) before using, as excess moisture can make the filling too watery. You might also consider tossing frozen (thawed/drained) fruit with a little extra flour.

Q: My custard seems a bit “eggy.” How can I prevent this? A: Ensure eggs are well whisked with sugar before adding other ingredients. Don’t overbake the pie. A good quality vanilla extract helps mellow any eggy notes.