PrintIrresistible Rhubarb Custard Pie Recipe in 3 Simple Steps
A delightful Rhubarb Custard Pie that combines the tartness of rhubarb with a creamy custard filling, all nestled in a flaky pie crust. Perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 unbaked 9-inch pie crust
Instructions
- Preheat oven to 375°F (190°C).
- Place chopped rhubarb in the unbaked pie crust.
- In a bowl, whisk together sugar, eggs, heavy cream, flour, vanilla, and salt.
- Pour the custard mixture over the rhubarb.
- Bake for 45-50 minutes until the custard is set and the crust is golden.
- Let cool before serving.
Notes
- Use fresh rhubarb for the best flavor.
- If the crust browns too quickly, cover edges with foil.
- Serve with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: rhubarb pie, custard pie, dessert recipe, summer pie
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