strawberry rhubarb custard recipe

Written ByJenny Smyth Posted on
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The Best strawberry rhubarb custard recipe

I’m so excited to share this classic strawberry rhubarb custard recipe with you. This dessert has been a staple in our household for years, and it’s a perfect treat for any occasion. The combination of sweet strawberries and tart rhubarb is a match made in heaven, and the creamy custard adds a richness that will leave you wanting more.

I remember first trying this recipe at my grandmother’s house when I was a kid. She would make it for special occasions, like holidays and family gatherings. It was always a hit with my siblings and me, and we would eagerly await the moment when she would take it out of the oven and let it cool.

The aroma that filled the kitchen was intoxicating, and we would all gather around the table, eager to dig in. As I grew older, I began to appreciate the technique involved in making this custard. It’s not just a matter of mixing together some ingredients and throwing them in the oven.

No, this recipe requires patience and attention to detail. You have to carefully cook the custard until it’s just set, but still slightly jiggly in the center. And don’t even get me started on the importance of using high-quality ingredients – fresh strawberries and rhubarb make all the difference in this dish.

Despite its rich history and complex technique, this strawberry rhubarb custard recipe is actually quite easy to make. With just a few simple ingredients and some basic cooking skills, you can create a dessert that will impress even the most discerning palates. And let’s not forget about the health benefits – strawberries are packed with antioxidants and vitamin C, while rhubarb contains fiber and other essential nutrients.

Strawberry Rhubarb Custard Pie

4.8 from 1049 votes

This classic strawberry rhubarb custard pie combines the tartness of rhubarb with the sweetness of strawberries, all wrapped in a creamy custard filling. It is baked to perfection and served warm with a scoop of vanilla ice cream.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 5 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup cold water
1/4 tsp salt

For the Filling

1 1/2 cups fresh strawberries, sliced
1 1/2 cups fresh rhubarb, sliced
1 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
1 cup whole milk
1 cup heavy cream
4 large eggs
1 tsp vanilla extract

For the Topping

1 tbsp all-purpose flour
1 tbsp granulated sugar
1/4 tsp ground cinnamon

👨‍🍳Directions

1Preheat oven to 425°F.
2In a large mixing bowl, combine flour, salt, and cold cubed butter.
3Mix until the mixture resembles coarse crumbs.
4Add cold water gradually, mixing until the dough just comes together.
5Wrap the dough in plastic wrap and refrigerate for 10 minutes.
6On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.
7Press the dough into the pie dish, trimming any excess.
Set aside.
8In a medium saucepan, combine strawberries, rhubarb, 1/2 cup of sugar, and salt.
9Cook over medium heat, stirring occasionally, until the fruit softens and releases its juices, about 5-7 minutes.
10Remove from heat and let it cool slightly.
11In a separate bowl, whisk together milk, heavy cream, eggs, vanilla extract, and cornstarch.
12Add the remaining 1/2 cup of sugar and mix well.
13Pour the custard mixture into the pie crust.
14Arrange the cooked fruit evenly over the custard.
15In a small bowl, mix flour, sugar, and cinnamon for the topping.
16Sprinkle this mixture evenly over the fruit layer.
17Place the pie dish on a baking sheet and bake at 425°F for 10 minutes.
18Reduce the oven temperature to 350°F and bake for an additional 30-35 minutes, or until the custard is set and the top is golden brown.
19The edges of the crust should be light brown and the filling should be bubbly around the edges.

🔧Equipment

Pie dish
Mixing bowl
Saucepan
Whisk
Rolling pin

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: For a smoother crust, ensure all ingredients are well-chilled before mixing. To prevent overcooking, keep an eye on the pie during the last 10 minutes of baking.

Watch Video Of How Strawberry Rhubarb Custard Pie Works

This strawberry rhubarb custard recipe is always a good idea for any occasion – whether you’re hosting a family gathering or simply want a delicious dessert for yourself.

One tip for reheating is to use low heat until warmed through – you don’t want to overheat your custard!

For serving ideas, consider topping it with fresh whipped cream or chopped nuts for added texture.

❓ Frequently Asked Questions About Strawberry Rhubarb Custard Pie

What type of sugar should I use in this recipe?

In this recipe, I recommend using granulated sugar or brown sugar for their rich flavor and texture. Avoid using refined sugars like sucrose or corn syrup as they can add an unpleasant aftertaste to your custard.

Can I substitute other fruits for strawberries?

While strawberries are a key component of this recipe, you can experiment with other fruits like blueberries, raspberries, or blackberries. However, keep in mind that each fruit will change the flavor profile of your custard.

How do I prevent my custard from curdling?

To avoid curdling your custard, make sure to cook it over low heat and stir constantly until it reaches the desired consistency. You can also try adding a little cornstarch or flour to thicken your mixture.

Can I make this recipe ahead of time?

Yes, you can prepare this recipe ahead of time by making the custard base up to 24 hours before serving. Simply store it in an airtight container in the refrigerator until ready to assemble.

What is the ideal temperature for serving this dessert?

Serve your strawberry rhubarb custard chilled but not frozen – ideally between 40°F (4°C) and 50°F (10°C). This temperature range allows for optimal texture and flavor.

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