I was worried my aunts’ baking secret was lost, but luckily, I found it, and it’s more delicious than ever!

Strawberry rhubarb custard pie is a delightful fusion of sweet and tart flavors, wrapped in a flaky crust and topped with a creamy custard. This pie has its roots in the Midwest, where rhubarb thrives in the cooler climate. It’s a classic spring and early summer dessert, perfect for showcasing the season’s fresh produce. The combination of strawberries and rhubarb is a timeless pairing, balancing sweetness with a hint of tang. This pie is a wonderful choice for those who appreciate a dessert that’s both comforting and sophisticated.
This pie pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a more decadent experience, serve it with a drizzle of warm caramel sauce. A light, crisp salad with a citrus vinaigrette can complement the pie’s richness, making it a delightful end to a summer meal. A glass of chilled rosé or a cup of herbal tea can also enhance the flavors of this dessert.
Strawberry Rhubarb Custard Pie
Servings: 8
Ingredients
1 9-inch pie crust, unbaked
2 cups fresh strawberries, hulled and halved
2 cups rhubarb, chopped
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 cup heavy cream
1 teaspoon vanilla extract
Directions
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