Strawberry and rhubarb custard pie

    1 hour 15 min

    Fresh strawberries and rhubarb are mixed with an eggy custard and poured into a pastry case, topped with more pastry and cooked to golden perfection.

    123 people made this

    Serves: 10 

    • 300g (11 oz) caster sugar
    • 4 tablespoons plain flour
    • 3/4 teaspoon ground nutmeg
    • 3 eggs, beaten
    • 500g (1 1/4 lb) chopped rhubarb
    • 500g (1 1/4 lb) fresh strawberries, hulled and halved
    • 1 package shortcrust pastry
    • 1 egg white, lightly beaten

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Preheat oven to 200 C / Gas mark 6. Roll out shortcrust pastry and line a 23cm (9 in) pie dish.
    2. In a large bowl, mix together sugar, flour and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into prepared pie dish.
    3. Roll out a second layer of pastry and cover the top of the pie. Pinch pastry together around the edge of the pie dish, and cut off any excess pastry. Cut slits into the top of the pie to vent steam. Brush egg white on top layer of pastry.
    4. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and pastry is golden.

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    Reviews in English (77)


    Excellent taste! Mine turned out really soupy, I served it about 10 minutes out of the oven, not sure if that is why. I have never tried this kind of tart before so I am not sure what I did wrong. Any suggestions?  -  15 Sep 2008


    This is absolutely delicious!! It only took me 20 minutes to make it too. My Gran makes the best Strawberry-Rhubarb Custard Tart....and this one comes a very close second!! FANTASTIC!!!  -  15 Sep 2008


    I'm not much of a fruit pie person, but my partner loves them. Part of what puts me off on them is the gell-like consistency of the filling. But, I had strawberries in the 'fridge, so when I found this recipe (sans gell) I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using double. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - Don't use the strawberries you buy in March or early April. They are more sour and don't have a very good flavor. Or else adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries. Thanks for the recipe Wilma!  -  15 Sep 2008