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Strawberry Rhubarb Custard Pie

Chef John
  • 140 minutes
  • Serves 8

INGREDIENTS

1

(9 inch) unbaked pie crust (see footnote for recipe link)

3 cups

rhubarb, sliced 1/4-inch thick

1 cup

fresh strawberries, quartered

3

large eggs

1 1/2 cups

white sugar

3 tbsp

milk

3 tbsp

all-purpose flour

1/4 tsp

freshly grated nutmeg

1 tbsp

butter, diced

2 tbsp

strawberry jam

1/4 tsp

water