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Rhubarb Custard Pie Recipe

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  • Author: Emily
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hr
  • Yield: 8 slices 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Rhubarb Custard Pie features a delightfully tart rhubarb filling enveloped in a creamy, rich custard, all nestled in a flaky pie crust. Perfect for spring or summer gatherings, this classic dessert combines vibrant flavor and smooth texture in each slice.

Ingredients

Units Scale

Pie Shell

  • 1 unbaked pie shell

Filling

  • 3 cups chopped rhubarb

Custard Mixture

  • 1 1/4 cups granulated sugar
  • 3 eggs, beaten
  • 1 cup heavy whipping cream
  • 3 tablespoons flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C) to ensure even baking for the pie.
  2. Prepare the Pie Shell and Rhubarb: Place the chopped rhubarb evenly across the bottom of the unbaked pie shell, distributing it to cover the entire base.
  3. Mix Custard Filling: In a separate bowl, thoroughly whisk together the granulated sugar, beaten eggs, heavy whipping cream, flour, and salt until the mixture is smooth and well combined.
  4. Assemble Pie: Carefully pour the custard mixture over the rhubarb in the pie shell, making sure the rhubarb is mostly covered by the liquid.
  5. First Baking Stage: Bake the pie at 400°F (204°C) for 10 minutes to set the crust and begin cooking the filling.
  6. Second Baking Stage: Reduce the oven temperature to 350°F (177°C), and continue baking for an additional 40 minutes, or until the custard is mostly set (the center may still be slightly jiggly but will firm up as it cools).
  7. Cool and Serve: Let the pie cool completely at room temperature. Once cooled, refrigerate the pie to help fully set the custard before slicing and serving.

Notes

  • If using frozen rhubarb, make sure to thaw and pat the rhubarb dry before adding it to the pie shell.
  • Toss thawed frozen rhubarb with 1 tablespoon of flour to absorb any extra moisture.
  • For best results, store leftover pie refrigerated to maintain its texture and flavor.
  • The center may appear slightly jiggly when you remove the pie from the oven but will set as it cools.

Nutrition

  • Serving Size: 1 slice (1/8 of pie)
  • Calories: 340
  • Sugar: 29g
  • Sodium: 210mg
  • Fat: 16g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 90mg

Find it online: https://emilyquickdinners.com/rhubarb-custard-pie-recipe/