Description
Indulge in the perfect blend of tangy rhubarb and creamy custard with this delightful Rhubarb Custard Pie. A classic dessert that captures the essence of spring in every bite.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Rhubarb Filling:
- 3 cups chopped fresh rhubarb
Custard:
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and flute the edges.
- Prepare rhubarb: Evenly distribute the chopped rhubarb in the crust.
- Mix custard: In a medium bowl, whisk together eggs, sugar, salt, flour, vanilla extract, and heavy cream until smooth.
- Fill pie: Pour the custard mixture over the rhubarb.
- Bake: Bake for 50–60 minutes until the custard is set and the top is lightly golden. Cover the crust edges with foil if needed.
- Cool and serve: Allow the pie to cool completely before slicing and serving.
Notes
- For a richer custard, use half-and-half instead of heavy cream.
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
