Description
A delightful Rhubarb Custard Pie combining tart rhubarb with a smooth, creamy custard filling baked in a flaky pie crust. This classic dessert features a hint of orange zest and warm nutmeg, perfect for spring and summer gatherings.
Ingredients
Scale
Filling Ingredients
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 large eggs
- 1 to 2 tablespoons salted butter (for dotting on top)
Pie Crust
- 9-inch unbaked pastry pie crust
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
- Mix Dry Ingredients: In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and ground nutmeg until well combined.
- Coat Rhubarb: Add the diced rhubarb to the dry mixture and toss until the rhubarb pieces are evenly coated. Let it sit briefly to allow flavors to meld.
- Prepare Custard: In a separate bowl, whisk together the orange zest, vanilla extract, heavy cream, and eggs until the mixture is smooth and creamy.
- Combine Custard & Rhubarb: Pour the custard mixture over the rhubarb mixture and stir well to integrate everything evenly.
- Fill Pie Crust: Transfer the rhubarb and custard filling into the unbaked 9-inch pastry pie crust, spreading it out evenly across the base.
- Add Butter Dots: Dot small pieces of salted butter evenly on top of the filling to enhance flavor and richness during baking.
- Bake the Pie: Place the pie in the oven and bake for 45 to 50 minutes. After 20 minutes, cover the pie crust edges with foil to prevent over-browning.
- Cooling: Remove the pie from the oven once the filling is set and has turned golden brown. Let the pie cool completely on a wire rack before serving to allow the custard to firm up.
Notes
- Use fresh rhubarb for the best tart flavor and texture.
- Cover pie crust edges halfway through baking to avoid burning.
- Allow the pie to cool fully before slicing to ensure clean cuts and set custard.
- Optional: Serve with whipped cream or vanilla ice cream for extra indulgence.
