Ingredients for Strawberry Rhubarb Custard Pie
- 1 ½ cups chopped rhubarb
- 1 ½ cups sliced strawberries
- White Sugar
- ½ cup (1 stick) unsalted butter (filling) + ¼ cup (½ stick) unsalted butter (topping)
- 2 large eggs
- ¼ cup all-purpose flour (filling) + ¼ cup all-purpose flour (topping)
- 1 (9-inch) unbaked pie crust
- Brown Sugar
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How to Make Strawberry Rhubarb Custard Pie
- Preheat oven to 375°F (190°C).
- Place 1 ½ cups chopped rhubarb in a bowl and cover with boiling water for 5 minutes to soften.
- Meanwhile, in a large bowl, cream together ½ cup (1 stick) unsalted butter and 1 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together ¼ cup all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drain the rhubarb well and add it to the batter along with 1 ½ cups sliced strawberries. Gently fold to combine.
- Pour the filling into your prepared pie crust.
- For the topping: In a small bowl, combine ½ cup granulated sugar, ¼ cup all-purpose flour, and 1 teaspoon ground cinnamon. Cut in ¼ cup (½ stick) cold unsalted butter using a pastry blender or your fingers until crumbly.
- Sprinkle the topping evenly over the pie filling.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts browning too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
958g
Fat
229g
Carbs
121g
