Description
A delightful dessert combining the tartness of rhubarb and the sweetness of strawberries, all enveloped in a creamy custard.
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 2 cups rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon lemon juice
- 1 pre-made pie crust (9-inch)
Instructions
- Preheat the oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and set aside.
- In a medium bowl, combine the sliced strawberries, chopped rhubarb, and 1/2 cup of the sugar. Let it sit for about 15 minutes to draw out the juices.
- In a separate bowl, whisk together the cornstarch, remaining 1/2 cup sugar, vanilla extract, salt, and eggs until well combined.
- Slowly add the heavy cream and lemon juice to the egg mixture, whisking until smooth.
- Pour the strawberry-rhubarb mixture into the prepared pie crust, spreading it evenly.
- Carefully pour the custard mixture over the fruit, ensuring it covers the filling.
- Bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Remove from the oven and let cool for at least 30 minutes before serving. This dessert can be served warm or chilled.
Notes
- For a twist, add a teaspoon of almond extract to the custard mixture for a nutty flavor.
- Substitute the strawberries with blueberries or peaches for a different fruit combination.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg