Rhubarb Custard Pie
A delightful dessert that combines the tartness of fresh rhubarb with creamy custard, evoking nostalgia and comfort in every slice.
Ingredients
Crust and Filling
- 1 pie shell 1 unbaked pie shell Use a store-bought or homemade pie crust
- 3 cups 3 cups chopped rhubarb Fresh rhubarb is recommended
- 1 1/4 cups 1 1/4 cups granulated sugar
- 3 large 3 eggs, beaten
- 1 cup 1 cup heavy whipping cream Real cream adds richness
- 3 tablespoons 3 tablespoons flour Helps thicken the custard
- 1/2 teaspoon 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the chopped rhubarb in the unbaked pie shell, spreading it evenly.
- In a separate mixing bowl, whisk together the granulated sugar, beaten eggs, heavy whipping cream, flour, and salt until smooth and glossy.
- Pour the custard mixture over the rhubarb, ensuring it's well distributed.
Baking
- Bake in the preheated oven for 10 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until the custard is mostly set.
- Allow the pie to cool completely before serving.
Storage
- Store leftovers in the refrigerator covered with plastic wrap or an airtight container for about 3 to 4 days.
- For longer storage, freeze the pie once fully cooled, wrapped in plastic and placed in a freezer-safe container.
Notes
Serving this pie with a dollop of freshly whipped cream or vanilla ice cream enhances the experience. A sprinkle of cinnamon or nutmeg can add warmth and flavor.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 150mgFiber: 2gSugar: 25g
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