Strawberry Rhubarb Custard Pie Recipe – Sweet, Tart & Perfect for Spring

If you’re looking for the perfect dessert to showcase seasonal produce, this Strawberry Rhubarb Custard Pie combines sweet strawberries, tart rhubarb, and rich, creamy custard in a flaky pie crust. Every bite is a balance of bright fruit flavor and luscious texture—ideal for summer gatherings, potlucks, or a simple family dessert.

Below you’ll find step-by-step instructions, pro tips, and variations to customize this classic pie to your taste.

Ingredients:

Gather these fresh and simple ingredients to make your Strawberry Rhubarb Custard Pie:

• 1 9-inch pie crust, unbaked (store-bought or homemade)

• 2 cups fresh strawberries, hulled and halved

• 2 cups rhubarb, chopped into 1/2-inch pieces

• 1 cup granulated sugar

• 3 tablespoons all-purpose flour

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup heavy cream

• 1 teaspoon vanilla extract

preparation:

Follow these easy steps for perfect results:

---

Step 1: Preheat the Oven

• Preheat your oven to 400°F (200°C).

• Position an oven rack in the center.

Step 2: Prepare the Pie Crust

• Roll out your 9-inch pie crust if needed.

• Fit it into a 9-inch pie plate.

• Trim the excess dough and crimp the edges as desired.

• Place the crust in the refrigerator while you prepare the filling.

Tip: Chilling helps prevent shrinkage while baking.

Step 3: Combine the Fruit

• In a large mixing bowl, add:

  • 2 cups hulled and halved strawberries

  • 2 cups chopped rhubarb

• Toss gently to combine.

Step 4: Mix Dry Ingredients

• In a separate small bowl, whisk together:

  • 1 cup granulated sugar

  • 3 tablespoons all-purpose flour

  • 1/4 teaspoon salt

Step 5: Coat the Fruit

• Sprinkle the sugar-flour mixture over the fruit.

• Toss until the fruit is evenly coated.

• Pour the fruit into the prepared pie crust and spread into an even layer.

Step 6: Make the Custard

• In another bowl, whisk together:

  • 3 large eggs

  • 1 cup heavy cream

  • 1 teaspoon vanilla extract

• Whisk until smooth and fully blended.

Step 7: Pour Custard Over Fruit

• Slowly pour the custard mixture over the fruit, allowing it to settle into all the gaps.

Step 8: Bake

• Place the pie on a baking sheet lined with parchment or foil to catch any drips.

• Bake at 400°F (200°C) for 15 minutes.

• Reduce the oven temperature to 350°F (175°C).

• Bake for an additional 45–50 minutes, or until:

  • The custard is set but slightly jiggly in the center.

  • The crust is golden brown.

Tip: If the edges brown too quickly, cover them with a pie shield or strips of foil.

Step 9: Cool Completely

• Remove the pie from the oven.

• Allow it to cool completely on a wire rack before slicing.

• For best results, chill in the refrigerator for 1–2 hours to help the custard firm up.

Variations & Tips

• Citrusy Twist:

  • Add 1 teaspoon grated orange zest to the custard for a bright note.

• Change Up the Berries:

  • Substitute some strawberries with raspberries or blueberries.

• Sweeter Pie:

  • Increase the sugar to 1 1/4 cups if you prefer less tartness.

• Gluten-Free Option:

  • Use a gluten-free pie crust and swap flour with a gluten-free blend.

• Add Crunch:

  • Sprinkle sliced almonds on top of the custard before baking.

• Make Ahead:

  • This pie keeps well in the fridge for up to 3 days.

Serving Suggestions

Serve your Strawberry Rhubarb Custard Pie:

• Slightly chilled or at room temperature.

• With whipped cream or a scoop of vanilla ice cream.

• Drizzled with warm caramel sauce for extra indulgence.

Nutrition Information (Approximate per slice)

• Calories: 320

• Carbs: 38g

• Fat: 17g

• Protein: 5g

(Note: Values will vary based on the crust and exact ingredients.)

Why You’ll Love This Recipe

• Sweet and Tangy: The perfect combination of strawberries and rhubarb.

• Simple Ingredients: Easy to find and budget-friendly.

• Make Ahead Friendly: Great for parties and gatherings.

• Beautiful Presentation: A rustic, eye-catching dessert.

Frequently Asked Questions

Can I use frozen rhubarb or strawberries?
Yes—thaw and drain well to prevent excess moisture in the custard.

How do I know the custard is done?
It should look set around the edges and still have a slight jiggle in the center. It will firm up as it cools.

Can I freeze the pie?
Freezing is not recommended, as the custard can separate when thawed.

Final Thoughts

This Strawberry Rhubarb Custard Pie is the ultimate celebration of seasonal fruit in a rich, creamy filling that’s as impressive as it is delicious. Whether you serve it at a summer potluck or a holiday table, it’s sure to be a crowd-pleaser.

Save this recipe to your collection or share it with friends who love homemade pies!

enjoy!