Description
A sweet and tangy dessert featuring a creamy custard base topped with a vibrant strawberry-rhubarb filling, perfect for spring and summer gatherings.
Ingredients
Units
Scale
- 3 cups chopped rhubarb
- 2 cups sliced strawberries
- 1 1/2 cups granulated sugar, divided
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
- 1 unbaked 9-inch pie crust or pastry shell
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, combine chopped rhubarb, strawberries, and 1/2 cup of the sugar. Let sit for 15 minutes.
- In another bowl, whisk together remaining 1 cup sugar, flour, eggs, vanilla, salt, and cream until smooth.
- Place the unbaked pie crust in a 9-inch pie dish and prick the bottom with a fork.
- Spread the rhubarb-strawberry mixture evenly in the crust.
- Pour the custard mixture over the fruit.
- Bake for 45–50 minutes or until the custard is set and the top is golden brown.
- Let cool completely before serving. Chill for best results.
Notes
- Use fresh or frozen rhubarb, but thaw and drain frozen rhubarb well.
- Cover edges of the pie crust with foil if they brown too quickly during baking.
- Best served chilled with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg