Strawberry Rhubarb Cream Pie

When I was a little girl, in the springtime when the rhubarb was just coming up young and tender, my mother would cut off a stalk of this tart temptation and give me a little cup of sugar to dip it in.  Thinking of the tartness and sweetness now makes my mouth gush!

This celery looking fruit has the most vivid color combination of pinkish red and lively green.  For those who hadn’t ever tried it, like my husband, it can be a little scary but one bite of this rich and creamy pie will set your tastebuds into overdrive wanting more!

My mother would make the most wonderful Rhubarb Cream Pie that is a perfect Sunday afternoon dessert warm with a scoop of vanilla ice cream. Some of my other rhubarb favorites: Rhubarb Jam, Rhubarb Cake, Strawberry Rhubarb Pie.

Below is my version of Strawberry Rhubarb Cream Pie

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Strawberry Rhubarb Cream Pie

This is a very delicious and easy pie to make. Add a scoop of vanilla ice cream on top and you may think you have just stepped into heaven!

Course

Dessert

Servings

Ingredients

• 1 unbaked 9" pie shell
• 3 cups rhubarb chopped fine
• 1 cup fresh strawberries quartered
• 3 large eggs
• 1 1/2 cups sugar
• 3 tbsp whole milk
• 3 tbsp flour
• 1/4 tsp nutmeg freshly grated if possible

Course Dessert Servings Ingredients 1 unbaked 9" pie shell 3 cups rhubarb chopped fine 1 cup fresh strawberries quartered 3 large eggs 1 1/2 cups sugar 3 tbsp whole milk 3 tbsp flour 1/4 tsp nutmeg freshly grated if possible

Instructions

1. Preheat oven to 425 degrees.
2. Whisk together the sugar, flour, milk, eggs, and nutmeg. Let this sit while you prepare the fruit.
3. In another bowl mix the cut strawberries and rhubarb.
4. Place a pie plate with the single pie shell on a baking sheet. Pour the fruit into the pie shell and distribute evenly.
5. Pour the wet ingredients over the fruit. Fill to the top edge of the pie shell. Dot the diced butter over the top of the filling.
6. Bake on the baking sheet for 10 minutes at 425. Reduce the temperature to 350 and bake 1 hour or until fruit is tender. It may take longer. Fruit will be tender when poked with a knife. You may need to place a ring of foil around the edge of the pie shell if it starts getting too brown.
7. Remove from oven and let cool. Refrigerate until you are ready to eat! I prefer my piece cold like a custard pie but you can warm it and put a scoop of ice cream on top or a little strawberry jam!

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