Strawberry-Rhubarb Custard Pie

I am a big fan of rhubarb pie.   I love the mixture of sweet and sour, the rich juices and crisp pie crust.    Rhubarb pies are often made some the addition of complementary fruits, like strawberries or pineapple.   A really unusual and delicious variation on standard rhubarb pie is a custard rhubarb pie.   In addition to the sour rhubarb, you pour a standard custard of eggs, milk and sugar over the rhubarb, sometimes a touch of nutmeg too.   The recipe I am posting here is even a bit more unusual, in that on top of the strawberries, rhubarb and custard, a streusel topping is added, giving an extra bit of crunch and sweetness.   I hope you like it.

2 1/2 cups rhubarb, cut into small cubes
1 1/2 cup strawberries cut into cubes the same size as the rhubarb
1 single crust pie shell, about 9 inches
3 eggs
1/4 cup milk
1 tbsp. melted butter
1 1/2 cups white sugar
1/4 cup white flour
1 tsp. vanilla extract
pinch of nutmeg

Mix together the strawberries and rhubarb, then place in the unbaked pie shell.   Beat together the remaining ingredients and pour over the fruit.   Top with the streusel crumbs (1/4 cup flour, 1/4 cup white sugar, 3 tbsp. softened butter, cut together until it makes coarse crumbs.).    Bake in a preheated oven at 425 degrees for about 15 minutes, then reduce the heat to 350 for an additional 30-40 minutes.   The pie is done when a knife inserted into the filling about an inch from the crust comes out clean.   The pie will be a bit soft in the center, but will firm up as it cools.   Allow to cool and set at least 2 hours before cutting.   Enjoy!

Variations:  Use only rhubarb instead of the strawberries.

                    Replace the strawberries with the same amount of diced, fresh
                    pineapple