This pie is pure comfort—familiar, cozy, and perfectly balanced between sweet and tart. Juicy strawberries and tangy rhubarb bake together in a smooth, creamy custard, all wrapped in a tender, flaky crust. It’s elegant enough to serve at a gathering, yet simple to make with everyday ingredients and minimal effort.Sweet dish ideas

Whether you’re bringing dessert to a potluck, serving family dinner, or just craving a taste of spring, this classic pie is a reliable favorite that always delivers.

🍓 Strawberry Rhubarb Custard Pie

Ingredients

INGREDIENT AMOUNT NOTES
Unbaked pie crust 1 (9-inch) Fits a standard pie plate
Rhubarb, chopped 3 cups Fresh and pleasantly tart
Strawberries, quartered 1 cup Ripe and juicy
Eggs 3 large Forms the custard
Granulated sugar 1½ cups Balances the tart fruit
All-purpose flour 3 tbsp Helps set the custard
Milk 3 tbsp Adds richness
Nutmeg ¼ tsp Light warm spice
Butter, diced 1 tbsp Dotted on top
Strawberry jam (optional) 2 tbsp For a shiny finish
Water (for glaze) ¼ tsp Mixed with jam
Instructions

Preheat & Prep
Preheat oven to 350°F. Place the pie crust into a 9-inch pie dish and set it on a baking sheet.Cream cheese substitutes

Add the Fruit
Evenly distribute the rhubarb and strawberries over the bottom of the crust.