Strawberry Rhubarb Custard Pie – A Family Treasure Brought Back to Life

 


Strawberry Rhubarb Custard Pie – A Family Treasure Brought Back to Life

Some recipes are more than just delicious—they’re little pieces of family history. This Strawberry Rhubarb Custard Pie is one of those treasures. For years, I thought my aunt’s version had been lost forever. It was the dessert everyone fought for at family reunions—flaky crust, sweet-tart fruit, and creamy custard all in one perfect slice. Luckily, after a little recipe sleuthing and a few joyful baking experiments, I found it again. And I swear—it’s even more delicious than I remember!

If you love recipes that are comforting yet sophisticated, you’re in for a treat. This pie is the taste of spring and early summer, with the tart brightness of rhubarb, the sweetness of ripe strawberries, and the silky richness of homemade custard.

Why You’ll Love This Pie

  • Balanced flavor: The strawberries’ natural sweetness pairs perfectly with the tang of rhubarb.

  • Creamy indulgence: A luscious custard base ties everything together.

  • Make-ahead friendly: Tastes even better the next day after the flavors mingle.

  • Versatile for gatherings: Serve chilled for summer brunches or slightly warm for cozy dinners.

What Does It Taste Like?

Imagine taking your first forkful—the buttery crust gives way to tender fruit, the custard is silky and rich, and every bite is a little sweet, a little tart, and completely irresistible. The aroma while it bakes? Pure nostalgia.

Benefits of This Recipe

  • Seasonal showcase: Uses peak spring and early summer produce.

  • Customizable: Swap fruits, add spices, or go gluten-free.

  • Crowd-pleaser: Both fruit lovers and custard fans will be happy.

Ingredients

  • 1 9-inch pie crust, unbaked

  • 2 cups fresh strawberries, hulled and halved

  • 2 cups rhubarb, chopped

  • 1 cup granulated sugar (or 1¼ cups for a sweeter pie)

  • 3 tablespoons all-purpose flour (or gluten-free flour blend)

  • ¼ teaspoon salt

  • 3 large eggs

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

Tools You’ll Need

  • 9-inch pie plate

  • Rolling pin (if using homemade crust)

  • Mixing bowls (at least 3)

  • Whisk

  • Baking sheet (to catch drips)

  • Wire cooling rack

Possible Additions & Substitutions

  • Add citrus: 1 teaspoon orange zest for a bright twist.

  • Mix up the fruit: Raspberries or blueberries work beautifully with rhubarb.

  • Add texture: Sprinkle sliced almonds over the custard before baking.

  • Dairy-free: Use coconut cream instead of heavy cream.

How to Make Strawberry Rhubarb Custard Pie

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