Description
Rhubarb Custard Pie is a classic dessert featuring tangy rhubarb and creamy custard in a flaky pie crust. Perfect for spring and summer gatherings, it offers a delicious balance of tart and sweet flavors with a smooth texture that delights every bite.
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 oven to 400°F (200°C). Prepare the pie shell by placing it in the pie dish and trimming excess dough.
- Chop fresh rhubarb into small pieces and evenly place 3 cups into the pie shell.
- In a bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, and salt until smooth.
- Pour custard mixture over rhubarb in pie shell and spread evenly.
- Bake at 400°F for 10 minutes, then reduce temperature to 350°F (175°C) and bake for 40 more minutes until custard is mostly set with slight jiggle.
- Remove pie from oven and allow to cool completely at room temperature before serving.
Notes
- Use fresh, firm rhubarb for best texture and flavor.
- Allow pie to cool fully for cleaner slices and better custard set.
- Adjust sugar based on tartness of rhubarb.
- Optional additions: lemon or orange zest, or mixed berries like strawberries or blueberries.
- Store leftover pie refrigerated, covered, up to 3-4 days.
- Reheat slices in oven at 350°F for 10-15 minutes or microwave briefly.
- Freezing the baked pie is not recommended due to custard texture changes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
Keywords: rhubarb custard pie, rhubarb pie recipe, custard pie, spring dessert, summer pie, creamy rhubarb pie