Homemade Strawberry Rhubarb Custard Pie

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There’s something about strawberry rhubarb pie that brings back memories of spring afternoons at my grandmother’s house. The sweet strawberries paired with tart rhubarb, all wrapped up in a creamy custard, creates a dessert that’s both familiar and special. I’ve spent years tweaking this recipe, trying to get that perfect balance of flavors that reminds me of those childhood slices.

What I love most about this pie is how simple it is to put together, even though it looks like something from a fancy bakery window. The custard brings everything together, making each bite smooth and comforting. And while some folks might shy away from rhubarb, trust me – once you try this combination, you’ll be hunting down rhubarb at your local market every spring.

If you’re new to baking with rhubarb or just want a pie that’s a little different from the usual, this recipe is for you. It’s become my go-to dessert for spring gatherings, and I haven’t met anyone yet who hasn’t asked for seconds.

What Kind of Rhubarb Should I Use?

For pie making, both field-grown and hothouse rhubarb will give you great results. Field-grown rhubarb has a deeper red color and slightly more intense flavor, while hothouse rhubarb tends to be more pink and milder – but both types will cook down beautifully in your pie. When shopping, look for stalks that are firm and crisp, with no soft spots or blemishes. Keep in mind that while the color doesn’t affect the taste, redder stalks will give your pie a prettier pink hue. Just remember to only use the stalks and discard any leaves, as rhubarb leaves aren’t edible.

Options for Substitutions

Let’s talk about what you can swap in this pie recipe if you need to:

• Fresh rhubarb: If fresh rhubarb isn’t in season, frozen rhubarb works great – just thaw and drain it well first. Don’t squeeze it too much though, as you want to keep some moisture.
• Fresh strawberries: Like rhubarb, frozen strawberries can work here. Just make sure to thaw and drain them well. You might need to add an extra tablespoon of flour if using frozen fruit since it tends to be more watery.
• Nutmeg: Out of nutmeg? Try using cinnamon or a mix of cinnamon and allspice instead. The flavor will be different but still tasty!
• Strawberry preserves: You can use raspberry or mixed berry preserves as a substitute. Even apple jelly works well with the rhubarb flavor.
• Plain flour: For thickening, you can use cornstarch instead – just use 2 tablespoons instead of 3, as cornstarch has more thickening power than flour.
• Milk: Any type of milk works here – whole, 2%, or even non-dairy options like almond or oat milk will do the job.

Watch Out for These Mistakes While Baking

The biggest challenge when making strawberry rhubarb custard pie is preventing a soggy bottom crust – pre-baking your pie shell for about 10 minutes before adding the filling will create a barrier that keeps the crust crisp and flaky. A common error is not cooking the rhubarb long enough, which can leave you with a pie that’s too tart and crunchy – make sure your rhubarb pieces are cut into consistent 1/4-inch slices so they cook evenly. To avoid a curdled custard, don’t skip the step of gradually tempering your eggs with the warm filling mixture, and always bake the pie at a moderate temperature (around 375°F) rather than rushing it at high heat. For the perfect balance of sweet and tart flavors, taste your rhubarb before adding all the sugar – if it’s particularly sour, use the full amount, but if it’s milder, you can reduce the sugar by up to 1/4 cup.

What to Serve With Strawberry Rhubarb Custard Pie?

This sweet and tangy pie calls for some simple but perfect accompaniments to round out your dessert experience. A scoop of vanilla ice cream is my go-to choice – the cool, creamy texture pairs wonderfully with the warm, custardy pie filling. If you’re feeling fancy, a dollop of freshly whipped cream works beautifully too, and you can even fold in a tiny bit of vanilla extract to make it extra special. For a nice temperature contrast, try serving the pie slightly warm with a cup of hot coffee or tea on the side – the bitter notes from the coffee actually help balance out the sweetness of the dessert.

Storage Instructions

Keep Fresh: Once your strawberry rhubarb custard pie has cooled completely, cover it loosely with plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 4 days, though the crust might soften a bit over time. The custard filling needs refrigeration because of the eggs!

Freeze: While you can freeze this pie, the custard texture might change a bit when thawed. If you want to freeze it anyway, wrap it tightly in plastic wrap and then aluminum foil, and it’ll keep for up to 2 months. Just know the filling might be a little more watery when thawed.

Serve: For the best taste and texture, let your chilled pie sit at room temperature for about 20-30 minutes before serving. This helps bring out the sweet strawberry-rhubarb flavors and lets the custard soften up just a bit. A slice of this pie is perfect with a dollop of whipped cream!

Preparation Time	20-30 minutes
Cooking Time	60-70 minutes
Total Time	80-100 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 25-30 g
• Fat: 40-50 g
• Carbohydrates: 180-200 g

Ingredients

• 1 (9-inch) unbaked pie shell (reference recipe if needed)
• 3 cups rhubarb, cut into 1/4-inch slices
• 1 cup fresh strawberries, cut into quarters
• 3 large eggs
• 1 1/2 cups granulated sugar
• 3 tablespoons milk
• 3 tablespoons plain flour
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon butter, chopped
• 2 tablespoons strawberry preserves
• 1/4 teaspoon water

Step 1: Prepare the Pie Crust

Preheat your oven to 350 degrees F (175 degrees C).

Roll out your pie crust and place it in a 9-inch pie plate.

Set the pie plate on a baking sheet that is lined with parchment paper or a silicone baking mat.

This setup will make handling the pie easier and help catch any drips during baking.

Step 2: Add the Fruit Filling

In a bowl, combine the rhubarb and strawberries, ensuring they are mixed well.

Transfer this mixture evenly into the prepared pie crust.

Spread out the fruit so it’s uniformly distributed across the bottom of the crust.

Step 3: Prepare and Add the Custard Filling

In a medium bowl, whisk together the eggs, sugar, milk, flour, and nutmeg until smooth.

Carefully pour this custard filling over the fruit mixture in the pie crust, stopping just before it reaches the top edge of the crust.

Scatter diced butter evenly over the top of the filling to add richness.

Lightly tap and shake the baking sheet to help remove any air bubbles in the filling.

Step 4: Bake the Pie

Carefully transfer the assembled pie to the preheated oven.

Bake for about 1 hour, turning the pie halfway through the baking time.

The pie is done when the rhubarb is tender and the custard is set.

Step 5: Glaze and Cool the Pie

While the pie is baking, mix strawberry jam and water in a small bowl.

Heat this mixture in the microwave for about 15 seconds until warm.

Once the pie is baked, glaze the top of the pie with the jam mixture using a brush for an even coat.

Allow the pie to cool to room temperature, then refrigerate until ready to serve.

This cooling step will help the flavors meld and ensure the pie slices cleanly.