Description
Rhubarb Custard Pie is a deliciously sweet and tart dessert that combines the vibrant flavors of fresh rhubarb with a creamy custard filling, all nestled in a flaky pie crust. Perfect for summer gatherings or intimate family dinners, this classic pie is easy to make, making it an ideal choice for both novice and experienced bakers. The delightful contrast between the tangy rhubarb and the rich custard makes every bite a memorable experience. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream for ultimate indulgence.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 ¼ cups granulated sugar
- 3 beaten eggs
- 1 cup heavy whipping cream
- 3 tablespoons flour
- ½ teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chopped rhubarb evenly in the unbaked pie shell.
- In a mixing bowl, whisk together the sugar, flour, and salt. Add the beaten eggs and heavy whipping cream, and mix until smooth.
- Pour the custard mixture over the rhubarb.
- Bake at 400°F for 10 minutes, then reduce to 350°F (175°C) and bake for an additional 40 minutes until mostly set.
- Allow cooling completely before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (141g)
- Calories: 290
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg