Ingredients
Scale
- 1 9-inch unbaked pie shell
- 3 cups chopped rhubarb
- 1 cup fresh strawberries, quartered
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3 tbsp all-purpose flour
- 3 tbsp milk
- 1/4 tsp ground or grated nutmeg
- 1 tbsp butter, diced
- 2 tbsp strawberry jam (optional)
- 1/4 tsp water (for glaze)
Instructions
- Preheat oven to 350°F and place pie crust in a 9-inch pie dish on a baking sheet.
- Spread rhubarb and strawberries evenly inside the crust.
- Whisk eggs, sugar, flour, milk, and nutmeg until smooth. Pour over fruit.
- Dot with butter and gently tap the pie plate to settle the filling.
- Bake for 55–65 minutes, or until custard is fully set, rotating halfway through.
- Optional: Warm jam with water and brush on top for a glossy finish.
- Cool to room temperature, then chill for at least 1 hour before slicing.
Notes
- Make it gluten-free: Use a gluten-free pie crust and a 1:1 GF flour blend.
- Adjust sweetness: Use 1 cup sugar if strawberries are extra ripe.
- Serving suggestion: Top with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian