Strawberry Rhubarb Custard Pie

See how to make a super-simple strawberry-rhubarb pie. See more

READY IN ABOUT 2½ hrs

Strawberry Rhubarb Custard Pie

Read Reviews (20)

"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

Directions

Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 2 hrs 20 mins

Footnotes

Editor's Note:
This recipe calls for Chef John's pie crust.

Reviews More Reviews

Most Helpful Positive Review

Aug 01, 2012

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.

—Kimberly

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Most Helpful Critical Review

Jul 03, 2012

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.

—Kathy

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21 Ratings

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Jul 03, 2012

turned out absolutely perfect for me... followed exact instructions...MY FAVORITE

—asenior

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Jul 15, 2012

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.

—mamacook

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Jul 01, 2012

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!!

—Amiee

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Nov 28, 2012

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.

—kimidawn

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Aug 26, 2012

Definitely making this one again. Fan of rhubarb.

—Gert MacPhail

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Jul 06, 2012

Pretty good actually! Set up perfectly! Made two pies and both set up very nicely.

—J. Bates

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Nutrition

Calories
342 kcal
17%

Carbohydrates
57.4 g
19%

Cholesterol
84 mg
28%

Fat
11.1 g
17%

Fiber
2.2 g
9%

Protein
4.8 g
10%

Sodium
159 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Strawberry Rhubarb Custard Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 342
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 3.5g 17 %
Cholesterol 84mg 28 %
Sodium 159mg 6 %
Potassium 217mg 6 %
Total Carbohydrates 57.4g 19 %
Dietary Fiber 2.2g 9 %
Protein 4.8g 10 %
Sugars 41.8g
Vitamin A 4 %
Vitamin C 25 %
Calcium 8 %
Iron 13 %
Thiamin 13 %
Niacin 16 %
Vitamin B6 4 %
Magnesium 5 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.