Strawberry Rhubarb Custard Pie

If you’re craving a sweet-tart, creamy, and old-fashioned dessert that screams spring and summer, this Strawberry Rhubarb Custard Pie is just what you need. With a flaky pie crust, a rich vanilla custard filling, and the perfect balance of juicy strawberries and tangy rhubarb, this pie is a showstopper at any table.

Why You’ll Love This Pie

This isn’t your average fruit pie — the addition of custard adds a luxurious, silky texture that pairs beautifully with the vibrant flavors of fresh rhubarb and sweet strawberries. It’s like a mash-up of your favorite fruit pie and a creamy vanilla tart, all wrapped in a buttery crust.

Ingredients

Here’s everything you’ll need to make one 9-inch pie:

1 unbaked 9-inch pie crust (store-bought or homemade)
1 1/2 cups chopped fresh rhubarb (about 1/2-inch pieces)
1 1/2 cups sliced fresh strawberries
1 1/4 cups granulated sugar
1/4 cup all-purpose flour
3 large eggs
1/2 cup heavy cream (or whole milk for a lighter version)
1 tsp vanilla extract
Pinch of salt

‍ Instructions

Step 1: Preheat & Prep

Preheat your oven to 375°F (190°C).
Place the unbaked pie crust into a 9-inch pie dish. Crimp the edges and set aside.

Step 2: Make the Filling

In a large bowl, whisk together the sugar, flour, and salt.
Add in the eggs, cream, and vanilla extract. Whisk until smooth and well combined.
Gently fold in the strawberries and rhubarb until evenly coated.

Step 3: Assemble the Pie

Pour the custard-fruit mixture into the prepared pie crust.
Spread the filling evenly and gently tap the pan to release air bubbles.

Step 4: Bake

Bake for 50–60 minutes, or until the custard is set and the top is lightly golden.
The center may jiggle slightly, but it should not be liquid.
If the crust browns too quickly, cover the edges with foil or a pie shield.

Step 5: Cool & Serve

Let the pie cool completely at room temperature.
Chill in the fridge for at least 2 hours for easier slicing.
Serve plain or with a dollop of whipped cream or vanilla ice cream.

Tips for Success

Use fresh rhubarb and strawberries for the best flavor and texture.
Make sure your eggs are well mixed with the sugar and cream for a silky custard.
If your fruit is extra juicy, sprinkle a bit of cornstarch into the filling to prevent a runny pie.
Don’t skip the chill time — it helps the custard set and enhances flavor.

Storage

Store any leftover pie in the refrigerator, covered, for up to 4 days.
You can also freeze the fully baked and cooled pie for up to 2 months. Thaw overnight in the fridge.

When to Serve It

This Strawberry Rhubarb Custard Pie is perfect for:

Spring and summer gatherings
Mother’s Day brunch
Picnics and potlucks
Holiday dessert tables

It’s an unforgettable dessert that combines comfort, nostalgia, and a burst of fresh fruit flavor.

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