A lovely custard pie with chopped rhubarb and fresh strawberries. Very simple to make with premade shortcrust pastry.
I'm not much of a fruit pie person, but my partner loves them. Part of what puts me off on them is the jelly-like consistency of the filling. But, I had strawberries in the fridge, so when I found this recipe I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using double. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - If your strawberries are not too sweet adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries. Thanks for the recipe Wilma! - 29 Sep 2008
Excellent taste! Mine turned out really soupy, I served it about 10 minutes out of the oven, not sure if that is why. I have never tried this kind of tart before so I am not sure what I did wrong. Any suggestions? - 29 Sep 2008
This is absolutely delicious!! It only took me 20 minutes to make it too. My Gran makes the best Strawberry-Rhubarb Custard Tart....and this one comes a very close second!! FANTASTIC!!! - 29 Sep 2008