Rediscovered Family Treasure: The Ultimate Strawberry Rhubarb Custard Pie
I thought my aunts’ legendary baking secret was lost forever—until I stumbled upon it! Now, this beloved recipe is back, and it’s even more delicious than I remember.
A Slice of Tradition
This Strawberry Rhubarb Custard Pie is a perfect harmony of sweet and tangy, nestled in a buttery, flaky crust and crowned with a velvety custard. A Midwestern classic, it celebrates the bright flavors of spring and early summer, when rhubarb is at its peak. The strawberries add a juicy sweetness, while the rhubarb brings its signature tartness, creating a dessert that’s both nostalgic and elegant.
Perfect Pairings
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Serve warm with a scoop of vanilla ice cream or a cloud of freshly whipped cream.
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Drizzle with warm caramel or raspberry coulis for extra indulgence.
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Balance the richness with a light citrus salad or enjoy alongside a glass of chilled rosé or earthy herbal tea.
Strawberry Rhubarb Custard Pie
Servings: 8
Ingredients
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1 9-inch unbaked pie crust (homemade or store-bought)
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2 cups fresh strawberries, hulled and halved
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2 cups rhubarb, chopped into ½-inch pieces
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1 cup granulated sugar (adjust to taste)
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3 tbsp all-purpose flour
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¼ tsp salt
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3 large eggs
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1 cup heavy cream
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1 tsp pure vanilla extract
Instructions:
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