- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Rhubarb pies and tarts
Fresh strawberries and rhubarb are mixed with an eggy custard and poured into a pastry case, topped with more pastry and cooked to golden perfection.
122 people made this
- 300g (11 oz) caster sugar
- 4 tablespoons plain flour
- 3/4 teaspoon ground nutmeg
- 3 eggs, beaten
- 500g (1 1/4 lb) chopped rhubarb
- 500g (1 1/4 lb) fresh strawberries, hulled and halved
- 1 package shortcrust pastry
- 1 egg white, lightly beaten
MethodPrep:15min ›Cook:1hr ›Ready in:1hr15min
- Preheat oven to 200 C / Gas mark 6. Roll out shortcrust pastry and line a 23cm (9 in) pie dish.
- In a large bowl, mix together sugar, flour and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into prepared pie dish.
- Roll out a second layer of pastry and cover the top of the pie. Pinch pastry together around the edge of the pie dish, and cut off any excess pastry. Cut slits into the top of the pie to vent steam. Brush egg white on top layer of pastry.
- Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and pastry is golden.
Reviews & ratingsAverage global rating:(95)
Reviews in English (77)
Excellent taste! Mine turned out really soupy, I served it about 10 minutes out of the oven, not sure if that is why. I have never tried this kind of tart before so I am not sure what I did wrong. Any suggestions?-15 Sep 2008
This is absolutely delicious!! It only took me 20 minutes to make it too. My Gran makes the best Strawberry-Rhubarb Custard Tart....and this one comes a very close second!! FANTASTIC!!!-15 Sep 2008
I'm not much of a fruit pie person, but my partner loves them. Part of what puts me off on them is the gell-like consistency of the filling. But, I had strawberries in the 'fridge, so when I found this recipe (sans gell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using double. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries. Thanks for the recipe Wilma!-15 Sep 2008
Gluten-Free Strawberry-Rhubarb Custard Pie
Gluten-Free Strawberry-Rhubarb Custard Pie is a sweet and tart pie that will leave you wanting more. Believe it or not, it is a flavorful combination that is what summer desserts are all about. Strawberries and rhubarb are what summer is made for. Needless to say, rhubarb and strawberry recipes are some of the oldest recipes I have in my collection. In Fact, this recipe is based on an old-fashioned custard pie family recipe that is over 100 years old. Not to mention it is full of summer strawberry and rhubarb flavor. Eat by itself or top with Strawberry Rhubarb Compote.
Gluten-Free Strawberry-Rhubarb Custard Pie
What do you do when you are grain-free and can’t seem to find tasty recipes? In all honesty, you have to create them yourself. This is a recipe that was rolling around in my head for a week or so. Based on an old vintage classic custard family pie recipe. In fact, it is so yummy and Delicious!! Pictures do not do this pie justice.
Are you looking for an old-fashioned, classic, vintage, flavored custard pie recipe? Nevertheless, this is the recipe for you. If you have never had rhubarb and strawberries together then this will be a treat. At any rate, you won’t find another recipe like it. This recipe is based on an over 100-year-old recipe from the old country.
Classic Rhubarb Custard Pie (With Crust Recipe)
This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead.
The all-butter pie crust is easy to fix with a food processor, but you can cut prep time by about half if you make the pie with a frozen pie crust. Feel free to use frozen or homemade pastry, or use refrigerated pie pastry sheets. A rhubarb pie with a custard filling with set up nicely and you won't have to worry about fruit juices running—a common scenario with pies filled exclusively with fruit.
Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant!"
What a nice change from a rolled pie lid. this sounds like such a tasty tart and a great way to use rhubarb.
My Dad tooooooo loves rhubarb and with both my parents being from Iowa, rhubarb pie was a staple in our house every year. We too lived in CA and my mom could usually find in the grocery store.
Later I had a neighbor who shared her custard pie made w/peaches. Delicious and now a family favorite of ours. I have substituted rhubarb but will definitely try your version! Thanks very much!
I have made this pie several times now. can’t find anyone who doesn’t like it. it is a hit everywhere I take it.
Made it, it was so delicious. Have also substituted pitted sour cherries and it was equally tasty! I found the 1/2 tsp salt in the custard to be a bit too much so reduced it to 1/4 with good result. I also made my crumble with brown sugar, and replaced half the flour with quick oats for more of a hearty crumble.
Made it, it was so delicious. I love the custard with the tart rhubarb. My family thought it was just amazing.
Have also substituted pitted sour cherries and it was equally tasty! I found the 1/2 tsp salt in the custard to be a bit too much so reduced it to 1/4 with good result. I also made my crumble with brown sugar, and replaced half the flour with quick oats for more of a hearty crumble.
When is it done? Custard pies should be removed from the oven before the center is completely set. The center will jiggle slightly when dish is gently shaken. Filling will continue to cook after it's removed and the center will firm up quickly.
For neat slices, dip knife into glass of water, letting excess water drip off, before each cut. This prevents the meringue from sticking to knife and tearing it. Be sure to cut completely through the crust.
A hot filling is important. The heat of the filling cooks the bottom of the meringue and prevents it from weeping and creating a slippery layer between filling and topping. Set up your equipment and measure meringue ingredients before you make the filling and work quickly to make meringue before filling cools.
To check if sugar is dissolved, rub a bit of meringue between your thumb and forefinger. If sugar is dissolved, it will feel completely smooth. If it feels grainy, continue beating.
What's a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
Beads may form on meringue when refrigerated gently touch beads with tip of paper towel to absorb.
How to Make Lattice Pie Crust For Pie
Place six dough strips horizontally across the pie, about ¾ inches apart. Be sure to reserve your longer strips for the middle section and your shorter strips for the edges.
Working from the right side, peel back strips 1,3 and 5 and place a new strip vertically across the pie on the far right side. Lay the peeled strips back over, covering the vertical strip. Next, again working from the right, peel back strips 2, 4 and 6 and place a new strip vertically across the pie next to the other vertical one. Lay the peeled strips back over. Repeat this process twice, working your way right to left.
Tuck in the edges of the pie dough lattice (trimming where necessary) into the folded edge of the pie.
Bake the pie on the center rack for 20 minutes at 425˚ F. After the 20 minutes, turn down your heat to 375˚ F and bake another 50 minutes.
Pro Tip: Be sure to put a pan on the bottom rack to collect the juices. Makes for an easier cleanup! Also, if the edges of the pie begin to darken too much during the last 10 minutes of baking, place a pie crust cover or strips of foil over the edges of the pie.
Do your best to cool the pie completely before cutting. I waited two hours and it was still a little warm, but we couldn&rsquot resist waiting anymore! Anyway, I&rsquom a warm pie kind of gal 🙂 We enjoyed ours with homemade whipped cream and the neighbors had their pie with generous scoops of strawberry ice cream. Delicious!
Whomever you share this pie with, it is a wonderful way to bless others with the seasonal bounty of fresh strawberries and rhubarb while you catch up from winter on the front porch.
&hellip.Yet another reason to love this time of year. Bring on National Strawberry Rhubarb Pie Day!!
Keto Strawbery-Rhubarb Custard Pie Recipe
Ingredients for Strawberry-Rhubarb Layer:
- 2½ cups rhubarb, thinly sliced
- ½ cup strawberries, thinly sliced
- 2 tablespoons erithrytol (powdered in a coffee grinder)
- 2 teaspoons arrowroot flour
- 1 teaspoon fresh ginger, minced
- ½ teaspooncardamom
- ¼ teaspoon Pink Himalayan sea salt
- ⅓ cup fresh lemon juice
- 2 teaspoons lemon zest
- 40 drops liquid stevia
Ingredients for Custard Layer:
- 2 large eggs
- ¼ teaspoon cream of tartar
- 1 cup high-fat yogurt or sour cream
- ¼ cup erithrytol (powdered in a coffee grinder)
- ½ cup heavy cream
- 2 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- 20 drops liquid stevia (vanilla flavoured if you have it)
- 2 1/2 teaspoons arrowroot flour
- ¼ teaspoon Himalayan pink sea salt
Bake your choice of keto pie crust. The one I feel goes best with this recipe is my keto pecan-almond pie crust.
Combine the erithrytol and arrowroot flour in a large, steel or glass non-reactive saucepan or pot. Whisk to combine, then whisk in the lemon juice. Add the strawberries, rhubarb and ginger.
Very slowly bring to a boil, stirring often. Don't rush this as the arrowroot flour will thicken before the fruit starts to juice. When the mixture starts to boil, cook for about 1 ½ minutes, at a gentle boil, stirring nonstop.
Remove from the heat and stir in the zest. Transfer the filling to a shallow casserole and set aside to cool in the fridge for 15 minutes.
Preheat the oven to 350F. Then start work on the custard layer. Combine the lemon juice, vanilla and liquid stevia then stir in arrowroot flour to form a slurry. Set aside.
Crack the eggs to a medium-sized mixing bowl with the cream of tartar and blend with a hand mixer in medium until frothy. Gradually add the erithrytol as you blend until fully incorporated.
Add remaining custard ingredients, including the pre-prepared arrowroot slurry, and blend with hand-mixer on low only until evenly mix and no longer.
Spread the fruit filling evenly in your pre-prepared pie shell, smoothing the top with a spoon, making sure it’s even. Slowly ladle the custard over the top of the filling. Try not to disturb the fruit. Bake the pie on the center oven rack for 35-45 minutes, until the custard appears set. Give the pie a nudge on the side to check. The custard should NOT be liquid in the middle. If it is, put it back in for longer. Sprinkle
Transfer the pie to a cooling rack and cool thoroughly. Refrigerate uncovered at least 4 hours before serving, preferably overnight.
Sprinkle cinnamon over the custard layer then cut and serve with a dollop of whipped cream and a mint leaf in the centre. The mint leaf can be omitted but there is something to extra garnishes like that that make a pie more special.
Formulating this recipe was truly a labour of love and I’m quite proud of how it turned out. If you give this recipe a try, let me know what you think of it in the comments or by tagging me in any photos you take on Instagram. Happy baking! :)
Strawberry Rhubarb Pie with Streusel Topping
This pie is filled to brimming with juicy, sweet strawberries, tart rhubarb and a healthy amount of sugar to help lessen the rhubarb’s puckery flavor. Topped with a delicious and buttery streusel topping, this pie is worth the wait for fresh rhubarb.
- FOR THE FILLING:
- 2-¾ cups Sliced Fresh Rhubarb, About 5-6 Medium Stalks
- 2 cups Sliced Strawberries
- ⅔ cups Sugar
- 3 Tablespoons Cornstarch
- FOR THE STREUSEL TOPPING:
- 1 cup Flour
- ½ cups Brown Sugar
- ½ cups Butter (1 Stick), Cold And Cut Into Small Pieces
- 1 Unbaked Single Pie Crust (store Bought Or Your Favorite Recipe)
In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.
Roll out pie crust according to recipe or package instructions and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture into the crust, using a large spoon to fill evenly.
For the topping: In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut the butter into the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
Place the pie on a rimmed baking sheet and bake at 400 degrees for 50-55 minutes, covering the pie crust edges with foil halfway through in order to prevent over-browning.
Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
Rhubarb Custard Pie:
- 1 1/2 cups sugar
- 1/4 cup flour
- 1/4 t nutmeg
- 1/4 t salt
- 3 eggs, beaten
- 1 cup half and half (the fat free version works perfectly)
- 2 cups rhubarb, chopped
- butter (about 2T, for dotting)
Preheat oven to 400 degrees Fahrenheit. Line a 9" pie tin with pie dough (here's my favorite recipe).
The rhubarb was completely frozen at this point--no need to thaw before making the pie. Dot with butter.
Mix together sugar, flour, nutmeg, salt, eggs, and half and half. Pour over the rhubarb and butter.
Roll out more pie dough, cut into strips, and weave over the top of the pie filling to create a lattice top crust. Brush lightly with water and sprinkle with sugar, if you'd like. I always like. Particularly coarse crystals of sugar.
Let cool completely before cutting and serving, so the custard has a chance to set up completely. Otherwise you'll end up a delicious, but soupy mess.
Not too sweet, not too tart. Just right. YUMMY. And as far as making pie goes, you’ll be pleasantly surprised how fast and simple this is to prepare.
- 4 cups (about 1 1/4 Pounds) Rhubarb, Ends Trimmed, Cut Crosswise Into 1/2 Inch Pieces
- 2 cups Strawberries, Quartered
- 1 cup Granulated Sugar
- 2 Tablespoons Cornstarch
- ⅛ teaspoons Salt
- 1 package Deep-dish 9 Inch Prepared Pie Crust
- FOR THE CRUMBLE TOPPING:
- ¾ cups All-purpose Flour
- ⅓ cups Packed Brown Sugar
- 3 Tablespoons Granulated Sugar
- 1 teaspoon Cinnamon
- ⅛ teaspoons Salt
- 6 Tablespoons Cold Unsalted Butter (cut Into Small Pieces)
For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell sprinkle with crumble topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in the oven reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.