Description
A sweet and tangy dessert that pairs fresh strawberries and tart rhubarb with a rich, creamy custard filling inside a flaky double crust.
Ingredients
Units
Scale
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 3 large eggs, beaten
- 1/2 cup heavy cream
- 4 cups chopped rhubarb
- 3 cups halved strawberries
- 1 recipe for a 9-inch double-crust pie
- 1 egg white, beaten (for brushing crust)
Instructions
- Preheat oven to 400°F (200°C).
- Roll out the bottom pie crust into a 9-inch pie dish.
- In a large bowl, combine sugar, flour, and cinnamon. Stir in the beaten eggs and heavy cream.
- Gently fold in the rhubarb and strawberries.
- Pour the filling into the pie crust. Cover with top crust, seal and crimp edges, and cut slits for steam to escape.
- Brush the top crust with beaten egg white.
- Bake for 50–60 minutes until the filling is set and crust is golden brown.
- Cool completely before serving to let the custard firm up.
Notes
- Use fresh, firm rhubarb and ripe strawberries for best texture.
- A pie shield or foil ring helps prevent over-browning of the crust edges.
- Refrigerate leftovers and reheat slices gently if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 45 g
- Sodium: 125 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg