Description
This delightful Rhubarb Custard Pie combines the tartness of fresh rhubarb with a creamy custard filling in a flaky pie crust. Perfect for showcasing this springtime favorite!
Ingredients
Scale
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat Oven: Preheat the oven to 375°F.
- Prepare Crust: Place unbaked pie crust in a 9-inch pie dish and crimp the edges.
- Mix Filling: Whisk eggs, sugar, flour, salt, and vanilla until smooth. Stir in heavy cream. Add rhubarb, mix, and pour into crust.
- Bake: Bake for 45–50 minutes until set and golden. Cool before slicing. Chill for 2 hours.
Notes
- If using frozen rhubarb, thaw and drain well to avoid excess moisture.
- Serve chilled or at room temperature, with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 31g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
