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Deliciously baked rhubarb custard pie served on a cozy table setting.

Rhubarb Custard Pie

A delightful tangy pie with a creamy custard filling nestled in a flaky crust, perfect for family gatherings or quiet moments at home.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert, Pie
Cuisine American
Servings 8 servings
Calories 250 kcal

Ingredients
  

For the pie crust and filling

  • 1 each unbaked pie shell Use real butter for best results.
  • 3 cups chopped rhubarb Fresh rhubarb is preferred.
  • 1 1/4 cups granulated sugar
  • 3 each eggs, beaten
  • 1 cup heavy whipping cream Enhances the flavor of the custard.
  • 3 tablespoons flour
  • 1/2 teaspoon salt

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C).
  • Place the chopped rhubarb in the unbaked pie shell, distributing it evenly.
  • In a separate bowl, whisk together the granulated sugar, beaten eggs, heavy cream, flour, and salt until smooth and glossy.
  • Pour this luscious mixture over the rhubarb, ensuring it covers all the pieces evenly.

Baking

  • Bake the pie in the preheated oven for 10 minutes at 400°F.
  • After 10 minutes, reduce the temperature to 350°F (175°C) and bake for an additional 40 minutes.
  • The custard should be mostly set, though the very center may be a little jiggly; it will firm up as it cools.

Cooling and Serving

  • Let the pie cool completely before serving.
  • Store any leftovers in the refrigerator to keep it fresh.

Notes

For a delightful serving, pair the pie with freshly whipped cream or vanilla ice cream. Sprinkle with powdered sugar for an elegant touch.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 20g
Keyword Baking, Comfort Food, Dessert, pie, Rhubarb Custard Pie
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