Rhubarb is wonderful this year and if you add strawberries you have a match made for a delectable dessert! There are many different versions of this pie, I like this one as the cream adds a nice richness. Store in the fridge so it stays nice and cool!
Rhubarb Strawberry Custard Pie
- 1 nine-ich pie shell, baked or boughten (I use an all butter crust recipe that I love)
- 3 cups fresh rhubarb cut into 1/4 to 1/2-inch slices
- 1 cup fresh strawberris cut into quarters, if large cut into smaller slices
- 3 large eggs
- 1 -1/2 cups raw organic sugar
- 3 tablespoons heavy whipping cream
- 3 tablespoons all-purpose flour or white whole wheat flour
- 1/4 teaspoon fresh grated nutmeg
- 1 tablespoon butter, diced
- 2 tablespoons of any red jam, preferably strawberry but raspberry or cherry work well too.
- 1/4 teaspoon warm water
Preheat oven to 350 degrees. Place rolled out pie crust in a nine-inch pie plate. Set unto a tin foil, parchment or silicone baking mat.
Combine the rhubarb and strawberries in a bowl, transfer to the pie crust and distribute fruit evenly.
Whisk eggs, sugar, cream, flour and nutmeg together in a medium bowl, make sure they are mixed well and look a lighter yellow color. Very slowly pour evenly on top of fruit, lightly tap and shake the baking sheet to get any air bubbles out. Dot with diced butter so all of pie is covered with the butter.
Transfer the pie to the oven, bake for 30 minutes, rotate pan and bake another 30 minutes or until rhubarb is tender and custard is set, about one hour.
Mix the jam and water together, stir until well blended, then brush on top of pie, this will help so the pie does not get that “dried out” look when cooking rhubarb.
Serve with fresh whipped cream or vanilla bean icecream. Keep in fridge, best if allowed to set up for an hour or so, just gets better and thicker.