Rhubarb Custard Pie
Rhubarb custard pie is a delightful spring dessert made with tart rhubarb and a sweet, creamy custard filling, all baked in a flaky pie crust. A perfect balance of tangy and sweet flavors.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked 9-inch pie crust
- 3 cups fresh rhubarb, chopped
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup whole milk or half-and-half
Instructions
- Preheat oven to 375°F (190°C).
- Place the chopped rhubarb into the unbaked pie crust.
- In a medium bowl, whisk together eggs, sugar, flour, nutmeg (if using), salt, vanilla, and milk until smooth.
- Pour the custard mixture evenly over the rhubarb in the pie crust.
- Bake for 45–55 minutes, or until the custard is set and the top is lightly golden.
- Let the pie cool completely on a wire rack before slicing. Chill if desired before serving.
Notes
- Use fresh rhubarb for best results, or thaw and drain frozen rhubarb thoroughly.
- The pie may puff up while baking but will settle as it cools.
- Delicious served with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 30g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
Find it online: https://ukfinda.com/rhubarb-custard-pie/