I was worried my aunts’ baking secret was lost, but luckily, I found it, and it’s more delicious than ever! | June 18, 2025

Rediscovered Family Treasure: The Ultimate Strawberry Rhubarb Custard Pie

I thought my aunts’ legendary baking secret was lost forever—until I stumbled upon it! Now, this beloved recipe is back, and it’s even more delicious than I remember.

A Slice of Tradition
This Strawberry Rhubarb Custard Pie is a perfect harmony of sweet and tangy, nestled in a buttery, flaky crust and crowned with a velvety custard. A Midwestern classic, it celebrates the bright flavors of spring and early summer, when rhubarb is at its peak. The strawberries add a juicy sweetness, while the rhubarb brings its signature tartness, creating a dessert that’s both nostalgic and elegant.

Perfect Pairings

• Serve warm with a scoop of vanilla ice cream or a cloud of freshly whipped cream.

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• Drizzle with warm caramel or raspberry coulis for extra indulgence.

• Balance the richness with a light citrus salad or enjoy alongside a glass of chilled rosé or earthy herbal tea.

Strawberry Rhubarb Custard Pie

Servings: 8

Ingredients

• 1 9-inch unbaked pie crust (homemade or store-bought)

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• 2 cups fresh strawberries, hulled and halved

• 2 cups rhubarb, chopped into ½-inch pieces

• 1 cup granulated sugar (adjust to taste)

• 3 tbsp all-purpose flour

• ¼ tsp salt

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• 3 large eggs

• 1 cup heavy cream

• 1 tsp pure vanilla extract

Instructions:

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