Description
Rhubarb Custard Pie combines the tartness of fresh rhubarb with a smooth, sweet custard in a flaky pie crust – a nostalgic and comforting dessert perfect for springtime.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream or whole milk
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat oven to 375°F (190°C). Place pie crust into a 9-inch pie plate and flute the edges.
- Spread the chopped rhubarb evenly into the pie shell.
- In a medium bowl, whisk together eggs, sugar, salt, flour, vanilla extract, and cream until smooth and well combined.
- Pour the custard mixture over the rhubarb in the pie shell.
- Sprinkle the top with coarse sugar if desired.
- Bake for 45–50 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
- Let cool completely before slicing. Serve chilled or at room temperature.
Notes
- Use a pie crust shield or foil to prevent crust edges from over-browning.
- Pie can be made a day ahead and stored in the refrigerator.
- Pairs well with whipped cream or a dusting of powdered sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg