Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 3 cups rhubarb, sliced 1/4-inch thick
- 1 cup fresh strawberries, quartered
- 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 butter, diced
- 2 tablespoons strawberry jam
- 1/4 teaspoon water
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Place the rolled-out pie crust in a 9-inch pie plate and set it on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine the rhubarb and strawberries in a bowl. Transfer the mixture to the pie crust and spread it out evenly.
- Whisk together the eggs, sugar, milk, flour, and nutmeg in a medium bowl. Slowly pour the custard filling over the fruit mixture until it just reaches the top edge of the crust. Scatter the diced butter evenly over the top. Lightly tap and shake the baking sheet to remove any air bubbles.
- Place the pie in the oven and bake, turning it halfway through, until the rhubarb is tender and the custard is set, about 1 hour.
- Mix the strawberry jam and water in a small bowl. Heat in the microwave for about 15 seconds until warm. Brush the glaze over the top of the pie and let it cool. Refrigerate until ready to serve.
Notes
- Slice your rhubarb to 1/4-inch thickness so it cooks evenly inside the custard.
- Place a baking sheet under the pie plate to catch any drips and make moving the pie in and out of the oven easier.
- Pour the custard filling slowly to avoid spilling over the crust edge.
- The pie is done when the center no longer jiggles and a knife inserted comes out clean.
- Let the pie cool completely before slicing to get clean, firm pieces.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 42g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg