Description
Rhubarb Custard Pie is a classic dessert that expertly marries the tartness of fresh rhubarb with the creamy sweetness of custard. Perfect for summer gatherings or cozy family dinners, this pie features a flaky crust that cradles a rich custard filling. With its delightful balance of flavors, Rhubarb Custard Pie is sure to impress guests and evoke nostalgic memories of cherished desserts from the past. Whether served warm with whipped cream or chilled with a scoop of vanilla ice cream, this pie is an indulgent treat that brings comfort and joy to any occasion.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 beaten eggs
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Arrange chopped rhubarb evenly in the unbaked pie shell.
- In a separate bowl, whisk together sugar, beaten eggs, heavy whipping cream, flour, and salt until smooth.
- Pour the custard mixture over the rhubarb in the pie shell.
- Bake at 400°F for 10 minutes, then reduce to 350°F (175°C) and bake for an additional 40 minutes until mostly set.
- Allow the pie to cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 95mg