Strawberry Rhubarb Custard Pie Ready in 15 Minutes

As a busy mom, I don’t always have hours to spend in the kitchen, but when strawberry and rhubarb season hits, I drop everything to make this Strawberry Rhubarb Custard Pie Recipe. It’s honestly one of my favorite things to bake all year. The tart rhubarb and sweet strawberries nestle into a silky egg custard, all wrapped up in a flaky pie crust with a glossy strawberry jam glaze on top. It looks like something from a fancy bakery, but you only need 15 minutes of prep. I’ve made this for my family more times than I can count, and it disappears every single time. Trust me, you’re going to love this one.

Table of Contents

Table of Contents

Why You Will Love This Strawberry Rhubarb Custard Pie Recipe

I could talk about this pie all day, but here’s the short version of why it’s become a staple in my house:

• Just 15 minutes of prep and the oven does all the hard work for you.
• The steps are simple and straightforward, so even beginner bakers can pull this off with confidence.
• That tart rhubarb and sweet strawberry combo is perfectly balanced, never too sour and never too sugary.
• The custard bakes up incredibly silky and smooth inside a crisp, flaky crust.
• It works for everything from a laid-back weeknight dessert to a showstopping holiday table centerpiece.

Ingredients for Strawberry Rhubarb Custard Pie Recipe

Here’s everything you’ll need to pull this pie together. I’ve grouped it by part so it’s easy to follow as you go.

The Crust

• 1 unbaked 9-inch pie crust

The Fruit Filling

• 3 cups rhubarb, sliced 1/4-inch thick
• 1 cup fresh strawberries, quartered

The Custard

• 3 large eggs
• 1 1/2 cups white sugar
• 3 tablespoons milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon cold butter, diced into small pieces

The Glaze

• 2 tablespoons strawberry jam
• 1/4 teaspoon water

A few quick things to keep in mind: use large eggs for the custard, not medium or small. Make sure your nutmeg is freshly grated, not the pre-ground stuff from the back of the spice cabinet. And that butter needs to be cold and cut into tiny pieces before it goes on top.

Ingredient Notes and Substitutions

Fresh rhubarb is absolutely my first choice here. It holds its shape beautifully in the custard and has the best flavor. That said, frozen rhubarb works fine in a pinch. Just make sure you thaw it completely and drain off any extra liquid before using it, otherwise your custard can end up watery.

For the glaze, strawberry jam is what I always reach for, but honestly any berry jam does the job. Raspberry is really lovely too. If you want to see another great way to use strawberry jam, check out this strawberry jam recipe.

Freshly grated nutmeg makes a noticeable difference in the custard. Pre-ground nutmeg is fine but a little flat by comparison. And for the milk, whole milk gives you the silkiest result, though 2% works if that’s what you have on hand.

How to Make Strawberry Rhubarb Custard Pie Recipe

This pie comes together so easily. Here’s exactly how I make it every time.

1. Preheat and prep your crust. Get your oven going at 350 degrees F. Fit your unbaked pie crust into a 9-inch pie plate, then set the whole thing on a baking sheet lined with parchment paper. That baking sheet is a lifesaver if anything bubbles over.
2. Layer in the fruit. Toss your sliced rhubarb and quartered strawberries together in a bowl, then spread them out evenly in the crust. You want a nice, even layer so every slice gets a good mix of both fruits.
3. Make the custard. Whisk your eggs, sugar, milk, flour, and freshly grated nutmeg together in a medium bowl until smooth. Then slowly pour the custard right over the fruit, letting it settle down through all those little gaps. Go slow here so it doesn’t spill over the crust edge.
4. Add the butter and tap out the bubbles. Scatter your cold diced butter evenly across the top. Then give the baking sheet a few gentle taps and shakes to pop any air bubbles hiding in the filling.
5. Bake for about 1 hour. Slide it into the oven and let it bake, turning the pie halfway through so it cooks evenly. You’re looking for the rhubarb to be tender and the custard to be fully set with no jiggle in the center.
6. Glaze and chill. Mix the strawberry jam and water in a small bowl and microwave it for about 15 seconds until it’s warm and loose. Brush it gently over the top of the pie. Then let the pie cool completely before you refrigerate it until you’re ready to serve.

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Tips for the Best Strawberry Rhubarb Custard Pie Recipe

A few things I’ve learned from making this pie over and over again:

• Slice your rhubarb to exactly 1/4-inch thickness. Thicker pieces won’t soften properly inside the custard before it sets.
• Pour the custard slowly and steadily. Rushing this step is the number one reason it spills over the crust edge.
• Don’t skip the baking sheet underneath. Custard pies can bubble and drip, and cleaning your oven is nobody’s idea of fun.
• Check doneness with the jiggle test first. The center should be completely still. If you’re not sure, slide a thin knife in near the middle. It should come out clean, not wet.
• Let the pie cool all the way before you cut into it. I know it’s hard to wait, but a warm custard pie will fall apart on you. Patience gets you those beautiful, clean slices.

Strawberry Rhubarb Custard Pie Recipe Variations

Once you’ve made this pie once, you’ll want to play around with it. Here are a few of my favorite ways to switch things up:

• Lay a simple lattice crust over the top before baking for a more classic, bakery-style look.
• Swap the strawberries for fresh raspberries or blueberries. Both work beautifully with rhubarb and the custard.
• Use a graham cracker crust instead of a pastry crust for a slightly sweeter, crunchier base.
• Add a pinch of cinnamon or cardamom to the custard mixture for a little extra warmth.
• Use raspberry or blueberry jam for the glaze instead of strawberry. It changes the whole vibe in the best way.

Serving Suggestions for Strawberry Rhubarb Custard Pie Recipe

This pie is honestly wonderful all on its own, but a few simple additions make it even better. My family’s favorite way to eat it is with a generous dollop of whipped cream on top. A scoop of vanilla ice cream alongside a warm slice is pretty hard to beat too. If you love rhubarb desserts, you might also enjoy my old fashioned rhubarb cobbler recipe.

If you want to keep things simple, just fan a few fresh strawberry slices next to each piece for a little color. A light drizzle of honey over the top works beautifully as well. This pie fits right in at a summer cookout or a holiday dessert table without any extra fuss.

Storage and Reheating

Got leftovers? Lucky you. Cover the pie tightly and pop it in the refrigerator, where it’ll keep nicely for up to 3 days. Just make sure the pie is completely cool before you cover it. Trapping heat under the wrap creates condensation, and that extra moisture is not your custard’s friend.

When you’re ready for another slice, you can eat it straight from the fridge or let it sit out for about 20 minutes to take the chill off. Both ways are delicious. I’d skip the freezer on this one though. Custard doesn’t thaw well and the texture gets grainy and sad.

Nutritional Information

Here’s a rough breakdown of what you’re getting in each slice. Keep in mind these are estimates, and your actual numbers may vary a little depending on the specific ingredients and brands you use.

• Calories: 340 kcal
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 58g
• Fiber: 2g
• Sugar: 42g
• Protein: 5g
• Cholesterol: 80mg
• Sodium: 150mg

Strawberry Rhubarb Custard Pie Recipe FAQs

Can you use frozen rhubarb in a Strawberry Rhubarb Custard Pie Recipe?
Yes, you can. Just thaw it completely first and drain off all that extra liquid before it goes into your crust. Skipping that step makes the custard watery, and nobody wants a soggy rhubarb pie. For more baking tips, follow along on Facebook!

How do you know when the custard pie is fully set?
Give it a gentle nudge. The center should be completely still with no jiggle at all. If you’re still not sure, slide a thin knife into the middle. Clean knife means your custard pie is done.

Can you make this pie ahead of time?
Absolutely. This homemade pie actually slices better the next day after it’s had time to fully firm up in the fridge overnight. It’s a great make-ahead dessert. If you are looking for another make-ahead dessert, try this low carb strawberry cheesecake loaf recipe.

Why did my custard filling overflow?
Most likely you poured it too fast. Go slow and steady, and stop just before it reaches the very top edge of the crust. That baking sheet underneath will catch anything that escapes.

How long does a strawberry rhubarb custard pie last in the refrigerator?
Covered and refrigerated, it keeps well for up to 3 days.

Share Your Strawberry Rhubarb Custard Pie Recipe

I really hope you give this pie a try. If you do, I’d love to hear how it turned out for you. Drop a comment below and let me know. A quick rating helps other home bakers find this recipe too, so that means a lot. And if you snap a photo of your beautiful pie, share it on social media and tag Frosty Recipes. I absolutely love seeing your creations.

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