Strawberry rhubarb custard pie is a delightful fusion of sweet and tart flavors, wrapped in a flaky crust and topped with creamy custard. Originating in the Midwest, where rhubarb thrives in cooler climates, this dessert is a spring and early summer classic—perfect for showcasing seasonal produce. The pairing of strawberries and rhubarb strikes a timeless balance: bright, tangy rhubarb softened by the juicy sweetness of strawberries.
This pie is best served slightly chilled or at room temperature, perhaps with:
A scoop of vanilla ice cream
A dollop of freshly whipped cream
A drizzle of warm caramel sauce for extra decadence
For a light and elegant finish to a summer meal, pair it with a crisp green salad dressed in citrus vinaigrette and a glass of chilled rosé or herbal tea.
Strawberry Rhubarb Custard Pie
Servings: 8
Ingredients
1 unbaked 9-inch pie crust
2 cups fresh strawberries, hulled and halved
2 cups rhubarb, chopped
1 cup granulated sugar
3 tbsp all-purpose flour
¼ tsp salt
3 large eggs
1 cup heavy cream
1 tsp vanilla extract
Directions
SEE NEXT PAGE
ADVERTISEMENT
