Description
A classic Rhubarb Custard Pie featuring tender tart rhubarb baked in a silky sweet custard filling, all nestled inside a golden flaky crust. Perfectly balanced and wonderfully nostalgic.
Ingredients
Scale
- 1 unbaked 9 inch pie crust
- 3 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Spread the chopped rhubarb evenly over the bottom of the unbaked pie crust.
- In a large mixing bowl, whisk together the granulated sugar, eggs, heavy cream, whole milk, all purpose flour, vanilla extract, and salt until smooth and well combined.
- Pour the custard mixture gently over the rhubarb in the pie crust.
- Place the pie on a baking sheet and bake for 45 to 55 minutes, until the custard is set and the center jiggles slightly.
- If the crust edges brown too quickly, cover them loosely with foil during the last 15 minutes of baking.
- Remove from the oven and allow the pie to cool completely at room temperature before slicing.
- Serve chilled or at room temperature, optionally topped with whipped cream.
Notes
- Use firm, fresh rhubarb stalks for the best texture and flavor.
- Allow the pie to cool completely so the custard sets properly for clean slices.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 30g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: rhubarb custard pie, rhubarb pie recipe, custard pie dessert, spring baking recipe, classic rhubarb dessert