Strawberry Rhubarb Sweet Cream Pie Recipe

Last Updated on September 22, 2023 by TheFarmChicken

Rhubarb Pie Close Up

Rhubarb season is here and overlaps nicely with strawberry season. With that I have a new recipe to share with all of you! I wanted to create something new, different, and delicious with rhubarb. I hope you love this rhubarb dessert recipe: Strawberry Rhubarb Sweet Cream Pie.

I enjoy making pies. It just goes along with other things that I enjoy. Old-fashioned baking/cooking on the farm and baking that you can share with loved ones. Pies are so pretty too! There are so many different kinds, fillings and ways to do the crust! So fun! If you haven’t made a pie from scratch before then go for it! It is rewarding.

I have started a rhubarb patch on our yard, and it is a fun new variety that is bright red and the color lasts when it is cooked! Just remember that the preserve part might not be as pink if you don’t have this same variety of rhubarb and that’s okay. It will still be just as tasty!

Let’s talk about this rhubarb recipe! You start by making a thick preserve with sweet strawberries and tart rhubarb. First you boil it and then boil it some more. The trick is to get rid of most of the extra liquid, so you don’t make your crust soggy. Then comes the creamy part. This is a light custard that has a touch of sweetness and is the perfect pairing to the thick preserves. This pie definitely makes the cut for a Farm Fancy Food.

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The Crust (prebaked)

A baked pie shell

This pie has a bottom crust and no top crust. The crust is not baked with the pie but beforehand. I believe it is called a blind baked crust or prebaked pie shell. If you have ever made a pie crust this way you know it comes with its own set of challenges. The biggest one being ensuring that the pie crust doesn’t slouch in the pan and bake that way. It just doesn’t hold the pie crust as well.

To avoid this, I have tried many different things but the one that I have found to work the best is tin foil with rice. I have done noodles before but then you have to pick them all out and that is not fun. I just have a bag specially for “pie rice” that way it isn’t wasteful using different rice every time you make a pie. The tin foil helps it bake more evenly and also helps you to not have to pick the rice out. I usually like to bake it with the tin foil and rice for the majority of the time and then take it out and remove the tinfoil to bake it thoroughly and golden brown. You can also use pie weights, but I have not used them before.

The Strawberry Rhubarb Preserve

Preserve in the bottom of the pie crust shell

Mostly rhubarb with some strawberries to add a touch more flavor and sweetness, this thick preserve is the perfect layer. A pretty, vibrant red this layer on the bottom and swirl on top of the pie adds the rhubarb flavor that you either know and love or know and avoid. I enjoy it! Please note that if you are making this pie with common types of rhubarb you probably won’t get as deep of a color, but it will still taste just as good and look pretty too! You can use either fresh rhubarb or frozen rhubarb for this recipe.

I thickened the preserve by boiling for an extended period of time and also with a little tapioca. You can buy the minute tapioca at the store; it usually is in the baking isle. Then other than that the preserve is made with a little sugar. I tried not to go overboard with this as I feel like so many recipes just add so much sugar and it sometimes can just hide flavor.

The Light Creamy Custard

Custard with dollops of preserves

So, what make this cream pie filling so special? Well, I suppose first you will have to make it and see if you actually think it is special. Ha! I love that it is creamy yet light as to not overpower the preserve. I would say it is a mashup of a thick cream and custard with a touch of vanilla. Very good and fairly straightforward to make. You don’t have to temper eggs which makes it so much easier! No need for a scoop of vanilla ice cream with this pie, it is almost like it is built in.

Stalks of rhubarb

Where can I find rhubarb?

Rhubarb is the easiest to find in late spring/early summer. If you are in the right growing area you could grow your own. If you are not check your local grocery store, farmers market or even online. You use the stalk to bake with and the green leaves you get rid of; they are known to be poisonous.

The Strawberry-Rhubarb Sweet Cream Pie Recipe:

Ingredients:

Crust

Preserve Ingredients:

  • 3 cups rhubarb stalks, diced (fresh rhubarb or frozen)
  • 1 cup strawberries, diced (fresh strawberries work best)
  • 2/3 cup of sugar
  • 2 tsp tapioca, instant

Cream Custard Filling Ingredients:

  • ¾ cup white sugar
  • 3 T Cornstarch
  • 1 ½ cup milk
  • 1 cup cream
  • 1 egg, beaten
  • 1 ½ tsp pure vanilla extract

To make the preserve:

  • Prepare the strawberries and rhubarb. Combine all the preserve ingredients in a medium saucepan. Put over low heat and stir occasionally.
  • Boil down the mixture on low heat until very thick! You don’t want to much moisture or it will make your pie crust soggy. It may take 60 minutes to get it boiled down to the correct consistency. See picture. Then set aside.

To make the custard:

  • In a large saucepan combine sugar and cornstarch. Then pour in the milk and cream and whisk until smooth. Next, add the beaten egg and whisk until smooth. After you have added the egg turn on the heat to medium low and stir frequently. You will stir until the mixture starts to thicken. When it is quite thick you can remove it from the heat and stir in the vanilla. Set aside.

To assemble the pie:

  • Take the strawberry, rhubarb mixture and evenly spread it on the baked pie crust.
  • Then add the cream custard mixture to the pie pan and take a little scoop and put dollops of the preserve on top of the pie. Use a toothpick to swirl in the preserve.
  • When you have poured the custard in and added your swirl make sure to put plastic wrap on top of the pie to prevent a skin from forming.
  • Place in the fridge to let the pie cool and set around 8 hours before serving.
A pie that is light and flavorful! Perfect for spring and summer!

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Strawberry Rhubarb Sweet Cream Pie

A rhubarb dessert with a touch of sweetness from the strawberries in a thick delightful preserve. Matched with a sweet cream custard. I hope you enjoy this pie as much as we do. A Recipe from the Farm – A Farm Fancy Food
Print Recipe
Strawberry Rhubarb Pie Piece on a Plate

Ingredients

Crust

  • 1 9 in single pie crust, blind baked

Preserve Ingredients:

  • 3 cups rhubarb stalks diced (fresh rhubarb or frozen)
  • 1 cup strawberries diced (fresh strawberries work best)
  • 2/3 cup sugar
  • 2 tsp tapioca instant

Sweet Cream Custard Filling Ingredients:

  • ¾ cup white sugar
  • 3 T cornstarch
  • 1 ½ cup milk
  • 1 cup cream
  • 1 egg beaten
  • 1 ½ tsp pure vanilla extract

Instructions

To make the preserve:

  • Prepare the strawberries and rhubarb. Combine all the preserve ingredients in a medium saucepan. Put over low heat and stir occasionally. As it gets thicker be sure to stir more often so that it doesn't scorch.
    Strawberries and rhubarb in pan ready to cook
  • Boil down the mixture on low heat until very thick! You don’t want to much moisture or it will make your pie crust soggy. It may take 60 minutes to get it boiled down to the correct consistency which is very thick and not runny at all. Then set aside.
    Picture showing preserve consisitency

Make the Crust

    To make the cream custard:

    • In a large saucepan combine sugar and cornstarch. Then pour in the milk and cream and whisk until smooth.
    • Next, add the beaten egg and whisk until smooth. After you have added the egg turn on the heat to medium low and stir frequently. You will stir until the mixture starts to thicken. When it is quite thick you can remove it from the heat and stir in the vanilla. Set aside.

    To assemble the pie:

    • Take 3/4 of the strawberry, rhubarb mixture and evenly spread it on the baked pie crust.
      Preserve in the bottom of the pie crust shell
    • Then add the cream custard mixture to the pie pan and take a little scoop and put dollops of the rest of the preserve on top of the pie. Use a toothpick to swirl in the preserve.
      Custard with dollops of preserves
    • When you have poured the custard in and added your swirl make sure to put plastic wrap on top of the pie to prevent a skin from forming.
    • Place in the fridge to let the pie cool and set around 8 hours before serving. A pie that is light and flavorful! Perfect for spring and summer!
      Rhubarb Pie Close Up

    Notes

    Leftovers store well covered in the refrigerator for 3 days.
    Servings: 8 pieces

    A Video:

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    10 Comments

    1. 5 stars

      Holy Moley I can’t wait to try this! Rhubarb pie is one of my favorites and always excited to see new ideas on how to use it! Thanks for sharing ❤️

    2. Wow… this looks absolutely delicious! I always make strawberry cream pie this time of year but adding the rhubarb sounds so much better! Definitely trying this one! Thank you!

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