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This easy strawberry rhubarb custard pie is one of those summer recipes that feels both nostalgic and fresh. It is filled with soft, sweet fruit, held together by a smooth custard base, and baked in a buttery pie crust that gives it just enough structure. The best part? There is no need to cook the fruit before baking. Everything comes together in one dish, and the oven takes care of the rest.
This pie highlights what makes summer baking so special. The filling is simple but vibrant, using fresh rhubarb and strawberries, a splash of cream, a few pantry staples, and a little vanilla for warmth. It is the kind of recipe you can come back to again and again, whether you are baking for a summer dinner party or just want something to enjoy on a quiet afternoon.
I use a 27 cm (about 10 ½ inch) pie dish for this recipe. If you need a good one, I recommend this one as it bakes evenly and looks lovely on the table.
A Simple Custard with a Creamy Finish
The custard is what ties everything together. It is made with eggs, full-fat milk, heavy cream, sugar, a pinch of salt, and a bit of vanilla. It is poured over the fresh fruit and gently bakes in the oven until set. The result is a silky, sliceable filling that is rich but not heavy.
Full-fat milk and heavy cream are important here. The fat in both helps create that creamy texture and helps the custard set without separating. If you use low-fat milk or skip the cream, the filling will be thinner and more watery, especially with all the juice from the fruit. For the best results, stick with full fat.
I use half a vanilla bean in this recipe, scraping out the seeds and whisking them into the custard mixture. It adds a subtle floral flavor that balances the tartness of the rhubarb beautifully. You can use a whole bean if you want a more pronounced vanilla flavor, but half is truly enough. Vanilla beans can be expensive, so I usually save the other half for something like rice pudding, overnight oats, or custard toast. You can even tuck it into a jar of sugar to make your own vanilla sugar at home.
No Need to Pre-Cook the Fruit
One of the things I love about this pie is how little effort the filling requires. You do not need to cook the rhubarb or strawberries beforehand. Just cut them into smaller pieces and add them directly into the crust. The oven does all the work of softening the fruit and blending the flavors while the custard bakes.
The rhubarb brings a natural tartness, while the strawberries round it out with their sweetness. Together, they strike a perfect balance and soften into a jammy texture once baked. This is also why you want to bake the pie long enough (at least 45 minutes, sometimes closer to 55) so the custard sets completely and the fruit has time to release and concentrate its flavor.
Store-Bought vs Homemade Pie Crust
Like most bakers, I love a good homemade pie crust. It is flakier, more flavorful, and you can adjust it to suit your taste. That said, I sometimes opt for a store-bought crust when I want to simplify things. It saves time and makes the process more approachable, especially if you are baking on a busy day or just starting out.
Some store-bought pie crusts do not require blind baking, which is convenient. But make sure to check the package instructions. If blind baking is needed, it is worth the extra step to avoid a soggy bottom.
To blind bake, roll out the dough and place it in your pie dish. Press it gently into the edges, then place a sheet of parchment paper over the crust. Fill it with something heavy: uncooked rice, dried beans, or ceramic pie weights. This weight keeps the crust from puffing up or shrinking while it bakes. Bake it according to your crust’s instructions, usually 10 to 15 minutes with the weights in, then a few more minutes without them to let the base dry and brown slightly. Once the crust is baked, let it cool a bit before adding the filling.
Assembling and Baking the Pie
Once the crust is ready, the rest comes together quickly. Whisk the eggs, milk, cream, sugar, vanilla, and a pinch of salt in a bowl until smooth. Place the rhubarb and strawberries evenly across the pie crust. Then pour the custard mixture over the fruit, making sure it spreads evenly.
Bake the pie in a preheated oven at 200°C (400°F) for 45 to 55 minutes. You are looking for a firm custard with a gentle wobble in the center and lightly golden edges. If the top starts to brown too quickly, you can tent it loosely with foil during the last 10 minutes of baking.
Let the pie cool completely to room temperature before slicing. This helps the custard finish setting and gives you clean slices. It is delicious chilled as well, so you can pop it into the fridge for a couple of hours if you like.
Serving Suggestions and Variations
This pie is lovely just as it is, but you can serve it with a dollop of vanilla ice cream or softly whipped cream f you want something extra. A few fresh strawberries on top also look beautiful, especially if you are serving it to guests.
A Summer Pie to Keep Coming Back To
This easy strawberry rhubarb custard pie really captures what I love about summer baking. It is unfussy, colorful, and full of flavor. It is the kind of pie you can make on a weekend morning and enjoy all afternoon, with a cool drink and maybe a bit of sun through the window.
Let me know if you make it. I would love to hear how it turned out and whether you used store-bought or homemade crust. And if you are using that other half of the vanilla bean, I would love to know what you made with it.
This easy summer pie combines fresh strawberries, tart rhubarb, and a creamy vanilla custard in a crisp crust. No need to pre-cook the fruit; just assemble and bake until golden and set. Enjoy!
Total Time:1 hour 5 minutes
Yield:6–8 portions 1x
Ingredients
Scale
Pie dough (homemade or store-bought)
500 g (1.1 lb) rhubarb, cut in smaller pieces
500 g (1.1 lb) strawberries, halved or quartered
4 eggs
2 ½ dl (1 cup) full-fat milk
1 dl (⅓ cup + 1 tbsp) heavy cream
150 g (¾ cup) sugar
½ vanilla bean
A pinch of salt
Instructions
Preheat the oven to 200°C (400°F).
Prebake the pie crust, if needed, according to the instructions. If you’re using homemade dough, line the crust with parchment paper and fill it with rice, beans, or baking weights to help it keep its shape. Remove weights halfway through to allow the base to brown lightly.
In a bowl, whisk together the eggs, milk, heavy cream, sugar, and a pinch of salt until smooth.
Scrape out the seeds from ½ vanilla bean and whisk into the mixture.
Place the rhubarb and strawberries evenly in the baked pie crust.
Pour the custard mixture over the fruit.
Bake for 45–55 minutes, or until the filling is completely set and slightly golden on top.
Let the tart cool before slicing and serving. Enjoy!
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