Rhubarb Custard Pie
A delightful combination of tart rhubarb and creamy custard in a flaky pie shell, ideal for spring gatherings.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 unbaked pie shell (9-inch)
- 3 cups chopped rhubarb (about 1/2-inch pieces)
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Scatter the chopped rhubarb evenly in the unbaked pie shell so the pieces are in a single layer as much as possible.
- Whisk the sugar, beaten eggs, heavy cream, flour, and salt until the mixture is completely smooth and uniform.
- Pour the custard over the rhubarb in the pie shell; it should come up around the pieces and settle into the gaps.
- Bake the pie at 400°F for 10 minutes to help the top start to set and the crust begin to color.
- Reduce the oven temperature to 350°F and continue baking for about 40 minutes, or until the custard is mostly set.
- Remove from the oven and let the pie cool to room temperature, then refrigerate until completely cold before slicing and serving.
Notes
For a gluten-free version, choose a gluten-free pie crust and replace the flour in the custard with 2 tablespoons cornstarch. Substitute half-and-half for a lighter custard, adding extra sugar if the rhubarb is very tart. This pie can be prepared ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Find it online: https://www.simplefamilydishes.com/rhubarb-custard-pie/