Strawberry Rhubarb Custard Pie

Popular
Health score
1%
Strawberry Rhubarb Custard Pie
140 min.
8
341kcal

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Indulge in the delightful combination of sweet strawberries and tart rhubarb with this irresistible Strawberry Rhubarb Custard Pie. This classic dessert is a favorite among many, and for good reason! The vibrant colors and flavors of fresh fruit come together beautifully in a creamy custard filling, all nestled in a flaky, buttery pie crust. Perfect for any occasion, whether it's a summer picnic, a family gathering, or simply a sweet treat to enjoy at home, this pie is sure to impress.

With a preparation time of just 140 minutes, you can easily whip up this delicious dessert that serves eight people. Each slice is a harmonious blend of textures and tastes, featuring the slight crunch of the crust, the tender fruit, and the smooth custard. The hint of freshly grated nutmeg adds a warm, aromatic touch that elevates the overall flavor profile, making every bite a delightful experience.

Not only is this pie a feast for the eyes, but it also offers a balanced caloric breakdown, making it a guilt-free indulgence at just 341 calories per serving. So gather your ingredients, preheat your oven, and get ready to create a dessert that will have everyone asking for seconds. Your friends and family will be raving about this Strawberry Rhubarb Custard Pie long after the last slice is gone!

Ingredients

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

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • whisk
  • microwave

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  4. 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.
  5. Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  6. 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.

Nutrition Facts

Calories341kcal
Protein5.69%
Fat26.45%
Carbs67.86%

Properties

Glycemic Index
51.39
Glycemic Load
30.28
Inflammation Score
-3
Nutrition Score
7.0808695088262%

Flavonoids

Cyanidin
0.3mg
Petunidin
0.02mg
Delphinidin
0.06mg
Pelargonidin
4.47mg
Peonidin
0.01mg
Catechin
1.55mg
Epigallocatechin
0.14mg
Epicatechin
0.31mg
Epicatechin 3-gallate
0.3mg
Epigallocatechin 3-gallate
0.02mg
Naringenin
0.05mg
Kaempferol
0.09mg
Myricetin
0.01mg
Quercetin
0.2mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:341.19kcal
17.06%
Fat:10.22g
15.72%
Saturated Fat:3.68g
22.99%
Carbohydrates:58.99g
19.66%
Net Carbohydrates:57.03g
20.74%
Sugar:41.6g
46.22%
Cholesterol:74.19mg
24.73%
Sodium:146.32mg
6.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.95g
9.89%
Vitamin C:14.69mg
17.8%
Vitamin K:15.83µg
15.08%
Manganese:0.3mg
14.98%
Selenium:9.16µg
13.09%
Vitamin B2:0.18mg
10.53%
Folate:39.63µg
9.91%
Fiber:1.95g
7.81%
Vitamin B1:0.12mg
7.74%
Phosphorus:76.07mg
7.61%
Iron:1.33mg
7.38%
Calcium:66.73mg
6.67%
Potassium:226.11mg
6.46%
Vitamin B3:1.07mg
5.36%
Vitamin B5:0.49mg
4.86%
Vitamin A:203.23IU
4.06%
Magnesium:15.47mg
3.87%
Vitamin E:0.54mg
3.59%
Vitamin B6:0.07mg
3.48%
Vitamin B12:0.2µg
3.34%
Zinc:0.48mg
3.19%
Copper:0.06mg
3.14%
Vitamin D:0.44µg
2.91%
Source:Allrecipes