Description
A classic spring dessert, Rhubarb Custard Pie combines tart rhubarb with a creamy, sweet custard in a flaky pie crust, making it a perfect balance of tangy and sweet flavors.
Ingredients
Units
Scale
- 1 (9-inch) unbaked pie crust
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F (190°C).
- Place the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
- Evenly spread the chopped rhubarb over the bottom of the crust.
- In a mixing bowl, whisk together the eggs, sugar, flour, nutmeg (if using), salt, vanilla extract, and heavy cream until smooth.
- 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 brown. A knife inserted near the center should come out clean.
- Let the pie cool completely before serving. Refrigerate any leftovers.
Notes
- Use fresh rhubarb for the best flavor, but frozen rhubarb can be used—just thaw and drain it first.
- Cover the edges of the crust with foil if they begin to brown too quickly.
- This pie is delicious served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg