Rhubarb Custard Pie
A classic dessert that perfectly balances the tartness of rhubarb with the creamy custard filling, sure to transport you back to childhood kitchens.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 425°F (220°C).
- Place your unbaked pie shell in a 9-inch pie pan and crimp the edges.
- Rinse and chop the rhubarb into 1/2-inch pieces.
- In a large mixing bowl, combine the chopped rhubarb and 1 cup of sugar.
- Beat the 3 eggs until frothy, then add in the heavy whipping cream, flour, remaining sugar, and salt.
- Gently stir the rhubarb into the custard mixture.
- Pour the mixture into your prepared pie shell and bake at 425°F (220°C) for 15 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 30–35 minutes.
- Allow the pie to cool on a wire rack for at least 2 hours before serving.
Notes
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for added delight.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 17g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: rhubarb pie, custard pie, dessert recipes, nostalgic baking
Find it online: https://basilboard.com/rhubarb-custard-pie/