I’m currently in Portland visiting my cousin Kristin and her husband Dick. When I had booked my flight I mentioned that I’d love to cook for them while I was their guest. To my delight their neighbor had given them rhubarb from his magnificent garden and I offered to make my favorite Rhubarb Custard pie. They had beautiful strawberries and Dick asked if we could add those as well, absolutely!
Using my Mom’s Piecrust Recipe, Kristin and I made two 10 inch pie crusts. Twice, though that was not the plan. Chatting too much I botched one tiny step in the first batch and it was impossible to roll out. The second batch was perfect. Then onto the pie recipe:
Rhubarb Strawberry Custard Pie – recipe for one pie
- 1 10 inch pie crust (unbaked)
- 3 c Rhubarb – 1/4 inch dice
- 1 1/2 c sliced strawberries
- 3 eggs
- 1 1/2 c sugar
- 3 T milk
- 3 T flour
- 1/4 t fresh grated nutmeg
- 1 T cold butter, diced
Preheat the oven to 350 degrees. Mix together the rhubarb and strawberries, spread over the pie crust.
Whisk together the eggs, sugar, flour, milk and nutmeg, pour over filling. Add the cold diced butter on the top.
Place the pie on a cookie sheet, then into the oven on the lowest rack (this helps to cook the crust on the bottom). Bake for 35 minutes, remove and sprinkle sugar over the top of the pie. Place back in the oven, turning the pan 180 degrees to get even browning on the crust. Bake another 30 minutes watching for the crust to brown and remove to cool, the center of the pie will still be a bit jiggly. Cool at least 2 hours and then enjoy it!