How do I know when Strawberry Rhubarb Custard Pie is done baking?

You will know your Strawberry Rhubarb Custard Pie is ready when the edges are set and the center has a slight jiggle. The top may appear lightly golden. Avoid overbaking, as the custard will continue to firm up as it cools.

Can I use frozen fruit for Strawberry Rhubarb Custard Pie?

Yes, frozen strawberries and rhubarb work well in Strawberry Rhubarb Custard Pie. Just make sure to thaw and drain them thoroughly to prevent excess moisture from making the filling too watery.

How should I store Strawberry Rhubarb Custard Pie?

Store Strawberry Rhubarb Custard Pie in the refrigerator, covered, for up to 3 days. Because it contains custard, it should not be left at room temperature for extended periods. Chilling also helps maintain the perfect texture.

Can I make Strawberry Rhubarb Custard Pie ahead of time?

Absolutely. Strawberry Rhubarb Custard Pie is an excellent make-ahead dessert. Prepare it a day in advance and refrigerate it overnight. This allows the flavors to develop and the custard to fully set, resulting in an even better texture.

Strawberry Rhubarb Custard Pie – Easy Recipe

Name: Strawberry Rhubarb Custard Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 9-inch pie crust: provides a flaky, buttery base; 2 cups fresh strawberries, sliced: adds sweetness and juiciness; 2 cups rhubarb, chopped: brings a tart flavor balance; 3 large eggs: creates the custard structure; 1 cup granulated sugar: sweetens the filling; 1 cup heavy cream: gives a rich and creamy texture; 1 teaspoon vanilla extract: enhances flavor depth; 3 tablespoons all-purpose flour: thickens the custard; 1/4 teaspoon salt: balances and enhances flavors

Description

Strawberry Rhubarb Custard Pie is a classic spring dessert that blends sweet strawberries, tart rhubarb, and a rich, creamy custard filling inside a flaky pie crust for a perfectly balanced and comforting treat.

Ingredients

Scale

1 9-inch pie crust: provides a flaky, buttery base
2 cups fresh strawberries, sliced: adds sweetness and juiciness
2 cups rhubarb, chopped: brings a tart flavor balance
3 large eggs: creates the custard structure
1 cup granulated sugar: sweetens the filling
1 cup heavy cream: gives a rich and creamy texture
1 teaspoon vanilla extract: enhances flavor depth
3 tablespoons all-purpose flour: thickens the custard
1/4 teaspoon salt: balances and enhances flavors

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Instructions

Preheat the oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish. Chill while preparing the filling.
Wash, hull, and slice the strawberries. Chop the rhubarb into small, even pieces.
In a large bowl, whisk together the eggs and sugar until light and smooth.
Add the heavy cream, vanilla extract, and salt. Mix until fully combined.
Whisk in the flour until no lumps remain and the mixture is smooth.
Fold in the strawberries and rhubarb until evenly coated.
Pour the filling into the prepared pie crust and spread evenly.
Bake for 45–55 minutes until the edges are set and the center slightly jiggles.
Remove from the oven and let cool completely at room temperature.
Refrigerate for at least 2 hours before slicing and serving.

Notes

Use fresh, ripe strawberries and firm rhubarb for best flavor.
Do not overbake to keep the custard creamy.
Cover crust edges with foil if they brown too quickly.
Allow the pie to cool completely before slicing to ensure proper setting.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 24 g
Sodium: 180 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg