Description
Delicious and creamy Rhubarb Custard Pie is a perfect dessert for spring, combining the tartness of fresh rhubarb with a sweet custard filling in a flaky pie crust. This old-fashioned pie is a delightful treat for any occasion.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Rhubarb Filling:
- 3 cups chopped fresh rhubarb
Custard:
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie plate and flute the edges. Spread the chopped rhubarb in the crust.
- Prepare the custard: In a large bowl, whisk together eggs, sugar, flour, nutmeg, salt, vanilla, and heavy cream until smooth. Pour the custard over the rhubarb in the pie shell.
- Bake: Bake for 45–55 minutes until the custard is set and lightly golden. Cover the edges with foil if the crust browns quickly.
- Cool and serve: Cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
- For best texture, use fresh rhubarb and avoid overbaking the custard.
- Serve chilled or at room temperature with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 29 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg
