Strawberry Rhubarb Custard Pie

The rhubarb custard pie from Chef John has the perfect combo of tart rhubarb sweetened with fresh strawberries and rich custard in a buttery crust.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 342 Calories

Ingredients

• 3 tablespoons milk
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1 tablespoon butter, diced
• 2 tablespoons strawberry jam
• 1 (9 inch) unbaked pie crust (see footnote for recipe link)
• 3 cups rhubarb, sliced 1/4-inch thick
• 1 cup fresh strawberries, quartered
• 0.25 teaspoon freshly grated nutmeg
• 1.5 cups white sugar
• 0.25 teaspoon water

Recipe Instructions

Step 1

Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.

Step 2

Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.

Step 3

Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.

Step 4

Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Step 5

Preheat the oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.