Description
A classic rhubarb custard pie featuring a flaky crust filled with tart rhubarb and a sweet, creamy custard – perfect for spring and summer desserts.
Ingredients
Units
Scale
- 1 (9-inch) unbaked pie crust
- 3 cups chopped fresh rhubarb
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C).
- Place the unbaked pie crust in a 9-inch pie plate and crimp the edges.
- Spread the chopped rhubarb evenly in the pie crust.
- In a mixing bowl, combine the sugar, flour, and salt.
- In another bowl, whisk together the eggs, cream, and vanilla extract until smooth.
- Add the dry ingredients to the egg mixture and mix well.
- Pour the custard mixture over the rhubarb in the pie crust.
- Bake for 45-50 minutes, or until the custard is set and the top is lightly golden.
- Allow the pie to cool completely before serving.
Notes
- If using frozen rhubarb, thaw and drain well before using.
- The pie can be stored in the refrigerator for up to 3 days.
- Serve chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg