Strawberry Rhubarb Custard Pie Recipes

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STRAWBERRY RHUBARB CUSTARD PIE

This was my Grandmothers recipe, we all love it! You can adjust the sweetness by the amount of strawberries you add. You will need 3 cups of fruit in total, but if you want a more tart pie, use more rhubarb than strawberries. I have posted this with exactly 1/2 and 1/2.

Provided by Leslie

Categories     Pie

Time 1h5m

Yield 1 pie

Number Of Ingredients 10



Strawberry Rhubarb Custard Pie image

Steps:

  • Place rhubarb in a bowl and cover with boiling water for about 5 minutes.
  • Meanwhile, with a mixer, mix sugar, egg, butter and flour until smooth.
  • Strain rhubarb well.
  • With wooden spoon, add strawberries and rhubarb to batter and mix.
  • Pour into uncooked pie shell.
  • Mix topping ingredients with a fork, and sprinkle over uncooked pie.
  • Bake at 375 for 50 minutes or until set.
  • Top with whipped cream if desired.

Nutrition Facts : Calories 2517.2, Fat 112, SaturatedFat 45.8, Cholesterol 308.1, Sodium 1431.6, Carbohydrate 364.2, Fiber 15.3, Sugar 239.6, Protein 25

1 1/2 cups rhubarb, cut in 1 " pieces
1 1/2 cups sliced strawberries
1 cup white sugar
2 tablespoons butter
1 egg
2 tablespoons flour
1 uncooked pie shell
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons butter

STRAWBERRY RHUBARB CUSTARD PIE

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.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11



Strawberry Rhubarb Custard Pie image

Steps:

  • 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.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

RHUBARB CUSTARD PIE

In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 9



Rhubarb Custard Pie image

Steps:

  • In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.

3 large eggs
3 tablespoons whole milk
2 cups sugar
3 tablespoons quick-cooking tapioca
Pastry for double-crust pie (9 inches)
4 cups diced fresh or frozen rhubarb
2 teaspoons butter
Half-and-half cream, optional
Cinnamon-sugar, optional

STRAWBERRY RHUBARB CUSTARD PIE - QUICK VERSION

I've been making this pie for years. I started making a kicked up version with homemade custard and crust, but if you want a quick version, this is the one to go with. It is still really delicious

Provided by MC Baker

Categories     Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9



Strawberry Rhubarb Custard Pie - Quick Version image

Steps:

  • Preheat oven at 350°F.
  • Combine pie filling, milk, salt and nutmeg and cook while mixing until thick.
  • Combine rhubarb, sugar, strawberries and let sit.
  • Prebake pie crust for about 15 minutes.
  • Add pie filling, top with rhubarb, strawberry mixture, top with slices of puff pastry and if preferred, can weave to make a lattice on top of the pie. Cut off excess dough. Sprinkle top of pie with large granueled sugar and bake for another 30 minutes.

Nutrition Facts : Calories 462.5, Fat 20.2, SaturatedFat 5.7, Cholesterol 6.4, Sodium 462, Carbohydrate 66.3, Fiber 2.1, Sugar 38.2, Protein 5.2

1 pie crust
1/2 lb puff pastry, thawed
2 cups strawberries, sliced
1 rib rhubarb, sliced
1 cup sugar
4 ounces vanilla pudding mix, cook and serve not instant
1 1/2 cups milk
1 teaspoon nutmeg
1/2 teaspoon salt

STRAWBERRY RHUBARB CUSTARD PIE - RICH VERSION

I made two pies with this recipe, and umm... they were amazing! I brought one to work and everyone was happy. The other was almost completely devoured after we made it. The recipe is a joint effort with my friend that is a crust expert to take my quick and easy strawberry rhubarb custard pie to the next level. I'll post the other recipe as well

Provided by MC Baker

Categories     Pie

Time 2h10m

Yield 2 pies, 16 serving(s)

Number Of Ingredients 17



Strawberry Rhubarb Custard Pie - Rich Version image

Steps:

  • Preheat oven to 350°F.
  • Cut butter into flour with salt using a fork until the mixture has the consistency of lumpy sand.
  • Add ice water until the dough just starts to come together. Add a little of the water at a time. More water may be needed to get to bind on a dry day.
  • Wrap and refrigerate dough.
  • Add rhubarb, powdered sugar, water, cornstarch and nutmeg to a pan and simmer until rhubarb is tender and mixture is thick. Remove from heat when done and allow to cool slightly before adding strawberries.
  • Combine all custard ingredients except eggs and cook at medium until thickened slightly. Turn heat to low. Add some of the warm mixture to the beaten eggs to temper, and then add eggs to remaining custard ingredients. Allow to thicken slightly then remove from heat.
  • Remove chilled dough from refrigerator after chilling for at least 30 minutes. Flatten layers of dough into circles with the palm of your hand, by pushing off pieces from the dough ball. Make about 10 layers of the flattend dough pieces and refrigerate for another 20 minutes. You can use the freezer to chill your butter, or cool your dough, but avoid freezing because it will be difficult to work with.
  • Cut dough into two halves. Roll dough out between two pieces of plastic wrap or wax paper to cover your pie tin. Prick bottom and sides of your dough with a fork and make sure you push the dough around the edges down well. I like to cut excess dough off of the edge. This dough is quite flaky, and has a tendency to rise.
  • Pour custard into unbaked pie crusts and bake until custard is set and crust is nearly done. About 15 minutes.
  • Add strawberry and rhubarb mixture and bake another 20-30 minutes. Cover the edges of your pie crust if they start to get too dark. The pie is done when the filling is set.
  • (Optional) Cook down balsamic vinegar until it is a thick syrup. Drizzle the syrup over the pies.
  • A top crust can also work with this recipe. If you want to do this, make your top crust and add it on top of the strawberry rhubarb filling and bake until top crust is cooked. Balsamic drizzle can be used on top of pie.

Nutrition Facts : Calories 404.3, Fat 24, SaturatedFat 14.8, Cholesterol 95.2, Sodium 273.6, Carbohydrate 43.8, Fiber 1.7, Sugar 23.8, Protein 4.2

4 cups strawberries, sliced
3 cups rhubarb, sliced 1/2 inch thick
1 cup powdered sugar
1/2 cup water
2 tablespoons cornstarch
1 teaspoon nutmeg
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon salt
2 1/2 cups cream or 2 1/2 cups milk
2 lightly beaten eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter, chilled and diced
1/2 cup ice water
3/4 cup balsamic vinegar (optional garnish)

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Top Asked Questions

How to cook rhubarb and strawberry pie?
Directions. 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.
How long to bake strawberry and Rhubarb Custard?
In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the strawberries and rhubarb. Bake at 350° for 50-60 minutes.
What is strawberry rhubarb custard dessert?
Strawberry Rhubarb Custard Dessert is a rich and delicious summer dessert recipe full of tart rhubarb and sweet egg custard over an easy sugar cookie crust. This delicious Strawberry Rhubarb Custard Dessert is a spectacular summer dessert recipe that is so easy to make.
What temperature do you bake Rhubarb Custard Pie?
Like most pies, this rhubarb custard pie is baked in a hot oven (400 F) for a short period (20 min) before the oven temperature is reduced for the rest of the bake time. This hot initial bake helps the bottom crust set so it doesn’t get soggy from the custard filling.

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