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Strawberry Rhubarb Custard Pie recipe

Strawberry Rhubarb Custard Pie.

Strawberries and rhubarb are coddled ina mild almond-flavored custard and baked until tender.

Recipe: Strawberry RhubarbCustard Pie

1 1/4 cups granulated sugar
1/2 cup all-purpose four
2 cups diced fresh rhubarb
1 cup sliced fresh strawberries
1 (9-inch) unbaked deep-dish pie shell
4 large eggs
1/4 cup skim or low-fat milk
1 teaspoon almond extract
Fresh strawberries, optional

  • Preheat oven to 425°F (220°C).
  • In medium bowl, stir together sugar andflour. Add rhubarb and strawberries. Gently toss until evenlycoated. Spoon rhubarb mixture evenly into pie shell. In samebowl, beat together remaining ingredients until well blended.Pour over rhubarb mixture.
  • Bake at 425°F (220°C) for 15 minutes.Reduce heat to 350°F (175°C) and bake until knife insertednear center comes out clean, an additional 25 to 30 minutes.Cool on wire rack.
  • Garnish with fresh strawberries, if desired.

    Makes 6 to 8 servings.

    Nutritional information per serving of118 recipe using low-fat milk without optional strawberries:Calories 316 , Protein 6 g, Carbohydrates 50 g, Total Fat 10g, Cholesterol 107 mg, Sodium 175 mg.

    Recipe and photograph provided courtesyof the American Egg Board.

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  • Comments

    2 Comments

    Recipe

    Loads of fresh rhubarb, strawberries, and cinnamon make a pie filling for a baked latticed pie. Raw sugar crystals add sparkle to the pretty woven crust.

    Cook

    Strawberry Rhubarb Cream Pie Recipe – Strawberries and rhubarb are surrounded by a creamy custard in this rich double crust pie.


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