Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with this classic Rhubarb Custard Pie recipe. Perfect for springtime or any occasion, this pie is sure to impress your guests with its balance of sweet and tart flavors.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Rhubarb Filling:
- 3 cups chopped fresh rhubarb (½-inch pieces)
Custard:
- 3 large eggs
- 1 ½ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Place the unbaked pie crust into a 9-inch pie dish, trim, and crimp the edges. Spread the chopped rhubarb evenly over the crust.
- Mix the custard: In a bowl, whisk together eggs, sugar, flour, vanilla, salt, and cream until smooth.
- Fill the pie: Pour the custard mixture over the rhubarb in the pie shell.
- Bake: Bake for 45–55 minutes until set and golden. Cover edges if browning too quickly.
- Cool and serve: Allow the pie to cool for at least 1 hour before slicing. Refrigerate leftovers.
Notes
- For a firmer custard, chill the pie before serving.
- Delicious with whipped cream or vanilla ice cream.
- Frozen rhubarb can be used; thaw and drain before use.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 28g
- Sodium: 140mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
