Description
Rhubarb Custard Pie is a classic dessert that beautifully marries the tartness of fresh rhubarb with the creamy richness of custard, all nestled in a flaky pie crust. This delightful treat is perfect for summer picnics, holiday gatherings, or simply as a comforting dessert at the end of a meal. With its unique flavor profile and appealing texture, this pie is sure to impress friends and family alike. Whether served warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream, Rhubarb Custard Pie is a versatile favorite that everyone will love.
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 400°F (200°C).
- Place the chopped rhubarb evenly in the unbaked pie shell.
- In a mixing bowl, whisk together the eggs, heavy whipping cream, sugar, flour, and salt until smooth.
- Pour the custard mixture over the rhubarb in the pie shell.
- Bake at 400°F for 10 minutes; then reduce heat to 350°F (175°C) and bake for an additional 40 minutes until mostly set.
- Allow cooling completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg