"One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite." — Chef John
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1 (9 inch)
unbaked pie crust (see footnote for recipe link)
rhubarb, sliced 1/4-inch thick
fresh strawberries, quartered
1 1/2 cups
freshly grated nutmeg
Everyone loved this twist on classic strawberry rhubarb pie! Don't omit the nutmeg, but don't go overboard...it gives it a nice custard flavor. Delicious.
I give two stars but might change rating after I taste/eat it. It is still very runny and I baked it longer than the 1 hour...actually baked it for 1 hr and 45 minutes and still runny so I sure hope after I cool it, it changes, solid.
turned out absolutely perfect for me... followed exact instructions...MY FAVORITE
Very good. Easy to make. I used frozen strawberries and rhubarb from our patch. Used the basic flakey pie crust recipe from this site. A nice different type of treat for summer.
Sooo good. On the video someone said it was to runny for them, so I used 2 cups of sugar, and 1/4 flour. My fruit wasn't nice and shinny even though I used the jam, but still SOOOO GOOD!!
This recipe saved my booty. It's a perfect blend of sweet, sour, and creamy. My daughter brought home a gallon of rhubarb from her friend's house and I hadn't a clue what to do with it. I'm glad I chose this recipe! It was amazing! FYI some pecans in the crust recipe will not go amiss.
Definitely making this one again. Fan of rhubarb.
Pretty good actually! Set up perfectly! Made two pies and both set up very nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Rhubarb Custard Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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