Description
This rhubarb custard pie is a delightful combination of tart rhubarb and creamy custard, all encased in a flaky pie crust. Perfect for spring and summer gatherings!
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the pie crust in a 9-inch pie pan and set aside.
- In a large mixing bowl, combine the chopped rhubarb, sugar, flour, and salt. Mix well to coat the rhubarb evenly.
- In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
- Pour the egg mixture over the rhubarb mixture and stir gently to combine.
- Pour the filling into the prepared pie crust, spreading it evenly.
- Sprinkle the nutmeg on top if using.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the custard is set and the top is lightly golden.
- Allow the pie to cool on a wire rack before slicing and serving.
Notes
- For the best flavor, use fresh rhubarb. If using frozen, thaw and drain excess moisture.
- Serve with whipped cream or vanilla ice cream for a delicious treat.
- Store leftover pie in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 30
- Sodium: 150
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 100
Keywords: rhubarb custard pie recipe, easy rhubarb pie, homemade rhubarb pie, summer dessert, classic pie recipes