When spring and early summer roll around, fresh strawberries and tart rhubarb make their much-anticipated appearance. And what better way to celebrate this seasonal duo than with a Strawberry Rhubarb Custard Pie? This dessert is the perfect marriage of sweet, tangy, and creamy. The velvety custard softens the rhubarb’s sharpness while enhancing the natural sweetness of ripe strawberries. Tucked into a flaky, buttery crust and baked to golden perfection, this pie is a nostalgic treat that’s sure to impress.
Why You'll Love This Pie
Most strawberry rhubarb pies are fruit-forward and slightly tart. But this custard version adds a rich, creamy element that balances the acidity with a smooth, sweet finish. It’s like two desserts in one—fruit pie and custard tart—combined into a slice of heaven.
Ingredients You’ll Need
For the pie crust:
1 9-inch unbaked pie shell (homemade or store-bought)
For the filling:
1 ½ cups fresh rhubarb, chopped
1 ½ cups fresh strawberries, hulled and sliced
3 large eggs
1 ½ cups granulated sugar
¼ cup all-purpose flour
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup heavy cream
