Description

Craving a dessert that perfectly balances sweet and tart with a creamy, comforting texture? What if you could bake a stunning Strawberry Rhubarb Custard Pie in just over an hour, filling your kitchen with the aroma of summer? This delightful recipe combines a flaky pie crust with a vibrant filling of rhubarb and strawberries, bound by a rich custard and topped with a glossy strawberry jam glaze.

Ingredients

For the Pie

Unbaked Pie Crust (1, 9-inch): The flaky, buttery base that holds the filling.
Rhubarb (3 cups, sliced ¼-inch thick): Adds tartness and vibrant texture.
Fresh Strawberries (1 cup, quartered): Provide sweet, juicy flavor and color.
Large Eggs (3): Create the custard’s creamy, binding structure.
White Sugar (1½ cups): Sweetens the filling to balance rhubarb’s tartness.
Milk (3 tbsp): Adds moisture and smoothness to the custard.
All-Purpose Flour (3 tbsp): Thickens the custard for a set texture.
Freshly Grated Nutmeg (¼ tsp): Infuses warm, aromatic depth.
Butter (1 tbsp, diced): Adds richness and a golden finish to the filling.

For the Glaze

Strawberry Jam (2 tbsp): Creates a glossy, sweet topping.
Water (¼ tsp): Thins the jam for easy spreading.

Substitutions and Variations

Pie Crust: Use a homemade crust, store-bought refrigerated crust, or gluten-free crust; a graham cracker crust works for a no-bake vibe.
Rhubarb: Substitute with additional strawberries or tart apples (e.g., Granny Smith) if unavailable; adjust sugar to taste.
Strawberries: Use frozen strawberries (thawed and drained) or raspberries for a different berry flavor.
Eggs: No direct substitute, but for egg allergies, try a commercial egg replacer (custard texture may vary).
White Sugar: Swap with brown sugar for a deeper flavor or a sugar-free sweetener (adjust to taste).
Milk: Use heavy cream for richer custard, or plant-based milk (e.g., almond, oat) for dietary needs.
All-Purpose Flour: Replace with cornstarch (1½ tbsp) or gluten-free flour for thickening.
Nutmeg: Substitute with cinnamon, allspice, or omit for a simpler flavor.
Butter: Use vegan butter or omit; coconut oil works for a slight tropical note.
Strawberry Jam: Swap with raspberry jam, apricot preserves, or a dusting of powdered sugar.
Vegetarian: Naturally vegetarian; ensure crust and butter are vegetarian-friendly.
Gluten-Free: Use a gluten-free pie crust and gluten-free flour; ensure jam is gluten-free.
Vegan: Use a vegan pie crust, vegan butter, plant-based milk, and an egg replacer; replace jam with a vegan alternative.

Optional Additions

Spices: Add ¼ tsp cinnamon or ginger to the custard for extra warmth.
Toppings: Serve with whipped cream, vanilla ice cream, or a sprinkle of chopped nuts.
Herbs: Mix 1 tsp chopped fresh mint into the fruit for a refreshing twist.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Crust:
- Preheat the oven to 350°F (175°C).
- Place 1 (9-inch) unbaked pie crust in a 9-inch pie plate, crimping edges if desired.
- Set the pie plate on a baking sheet lined with parchment paper or a silicone baking mat to catch drips.
- Tip: Chill the crust for 10 minutes before filling to prevent shrinking; ensure the baking sheet is sturdy.
Prepare the Fruit Filling:
- Slice 3 cups rhubarb into ¼-inch thick pieces and quarter 1 cup fresh strawberries.
- In a medium bowl, combine rhubarb and strawberries, then transfer to the pie crust, spreading evenly.
- Tip: Slice rhubarb uniformly for even cooking; pat strawberries dry if wet to avoid excess moisture.
Make the Custard:
- In a medium bowl, whisk together 3 large eggs, 1½ cups white sugar, 3 tbsp milk, 3 tbsp all-purpose flour, and ¼ tsp freshly grated nutmeg until smooth, about 1–2 minutes.
- Slowly pour the custard over the rhubarb-strawberry mixture, filling the crust just to the top edge.
- Scatter 1 tbsp diced butter evenly over the filling.
- Tip: Whisk thoroughly to dissolve flour; pour custard slowly to avoid displacing fruit.
Bake the Pie:
- Lightly tap and shake the baking sheet to remove air bubbles from the filling.
- Transfer the pie (on the baking sheet) to the preheated oven and bake for about 1 hour, rotating halfway through, until the rhubarb is tender and the custard is set (center should be firm, not jiggly).
- Tip: Check at 50 minutes; if edges brown too quickly, cover with a pie shield or foil strips.
Apply the Glaze and Cool:
- In a small bowl, mix 2 tbsp strawberry jam with ¼ tsp water; microwave until warm and spreadable, about 15 seconds.
- Brush or spoon the glaze over the top of the baked pie for a glossy finish.
- Let the pie cool to room temperature (about 2 hours), then refrigerate until ready to serve, at least 1 hour for best slicing.
- Tip: Apply glaze while pie is warm for better absorption; chill for clean slices.
Serve:
- Slice the chilled pie into 8 wedges and serve cold or at room temperature, optionally with whipped cream or ice cream.
- Pair with coffee, tea, or a glass of dessert wine for a complete experience.
- Tip: Use a sharp knife for clean cuts; serve within 2 days for peak freshness.