Description
Rhubarb Custard Pie is a delightful summer dessert that combines the tangy flavor of fresh rhubarb with a creamy custard filling. This pie is perfect for any occasion, from family gatherings to potlucks, and is sure to impress both seasoned bakers and novices alike. The balance of tart rhubarb and sweet custard creates a memorable treat that is as beautiful as it is delicious. Serve it warm or chilled, topped with whipped cream or ice cream for an extra indulgence. This classic recipe brings nostalgia to your table and will quickly become a favorite among friends and family.
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 oven to 400°F (200°C).
- Spread chopped rhubarb evenly in the pie shell.
- In a mixing bowl, whisk together sugar, eggs, cream, flour, and salt until smooth.
- Pour custard mixture over the rhubarb in the pie shell.
- Bake at 400°F for 10 minutes; then reduce temperature to 350°F (175°C) and bake for an additional 40 minutes until custard is mostly set with a slight jiggle.
- 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 (120g)
- Calories: 295
- Sugar: 23g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg