Description
Indulge in the creamy goodness of this classic Rhubarb Custard Pie. A perfect balance of sweet and tangy flavors in every bite, this pie is a delightful treat for any occasion.
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups fresh rhubarb, chopped
- 3 large eggs
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Place the pie crust into a 9-inch pie dish and crimp the edges.
- Prepare the filling: Spread the chopped rhubarb in the bottom of the crust.
- Mix the custard: In a medium bowl, whisk together eggs, sugar, salt, vanilla extract, flour, and heavy cream.
- Pour the custard: Pour the custard mixture over the rhubarb in the pie shell.
- Bake: Bake for 45–55 minutes until the custard is set and the top is lightly golden.
- Cool and chill: Let the pie cool, then chill before slicing.
Notes
- To prevent a soggy bottom, you can partially blind bake the crust for 10 minutes before filling.
- Serve with whipped cream or a dusting of powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
