This Strawberry–Rhubarb Custard Pie is the essence of comfort baking—familiar, soothing, and beautifully balanced. Sweet strawberries and tart rhubarb come together in a silky custard filling, all baked inside a tender, flaky crust. It’s refined enough for special occasions yet simple enough to make with pantry staples and very little fuss. Perfect for spring gatherings, potlucks, or a relaxed family dessert, this pie is a timeless classic that never disappoints.
Ingredients
Pie Base
1 unbaked 9-inch pie crust
Filling
3 cups rhubarb, chopped
1 cup strawberries, hulled and quartered
3 large eggs
1½ cups granulated sugar
1/4 cup all-purpose flour
1 cup heavy cream (or half-and-half)
1 teaspoon vanilla extract
1/4 teaspoon salt
Optional Topping
Powdered sugar, for dusting
Fresh strawberries, for garnish
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie dish and set aside.
Step 2: Prepare the Fruit
Spread the chopped rhubarb evenly over the bottom of the pie crust. Scatter the strawberries on top, distributing them evenly for balanced flavor in every slice.
Step 3: Make the Custard
In a large bowl, whisk together the eggs, granulated sugar, flour, heavy cream, vanilla extract, and salt until smooth and fully combined.
Step 4: Assemble the Pie
Carefully pour the custard mixture over the fruit in the pie crust. Gently tap the pie dish on the counter to release any air bubbles.
Step 5: Bake
Place the pie on the center rack of the oven and bake for 50–60 minutes, or until the custard is set and lightly golden on top. The center should be just firm with a slight jiggle.
Step 6: Cool
Remove the pie from the oven and allow it to cool completely on a wire rack. The custard will continue to set as it cools.
Tips for Success
Use fresh rhubarb for the best tart flavor and texture
If the crust browns too quickly, loosely cover the edges with foil
Let the pie cool fully before slicing for clean, beautiful slices
Chill before serving for a firmer custard texture
Serving Suggestions
Serve this pie slightly chilled or at room temperature. It pairs wonderfully with:
Lightly sweetened whipped cream
Vanilla ice cream
A dusting of powdered sugar
Storage
Cover and store leftovers in the refrigerator for up to 3 days. This pie is best enjoyed within the first two days for optimal texture.
Final Thoughts
Strawberry–Rhubarb Custard Pie is a celebration of balance—sweet and tart, creamy and fresh, simple yet elegant. It’s the kind of dessert that brings people back for seconds and feels just as special at a family table as it does at a holiday gathering.