Strawberry Rhubarb Custard Pie
I was worried my aunts’ baking secret was lost — but luckily, I found it, and it’s more delicious than ever.
Strawberry rhubarb custard pie is a delightful fusion of sweet and tart, all wrapped in a flaky crust and topped with a silky custard. With roots in the Midwest, where rhubarb thrives in cooler climates, this classic dessert is a spring and early summer favorite — perfect for showcasing the season’s fresh produce. The combination of strawberries and rhubarb is timeless, striking a beautiful balance between bright sweetness and subtle tang. It’s a wonderful choice for anyone who enjoys a dessert that’s both comforting and sophisticated.
Serving Suggestions
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an indulgent touch, drizzle it with warm caramel sauce. To create a balanced end to a summer meal, serve it alongside a light citrus-dressed salad. A glass of chilled rosé or a cup of herbal tea also complements the flavors wonderfully.
Strawberry Rhubarb Custard Pie
Servings: 8
Ingredients:
1 (9-inch) unbaked pie crust
2 cups fresh strawberries, hulled and halved
2 cups rhubarb, chopped
1 cup granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
Directions:
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