Description
Rhubarb Custard Pie is a creamy, sweet-tart dessert with a rich custard filling baked over fresh rhubarb in a flaky pie crust.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 eggs beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat oven to 400°F
- Place chopped rhubarb into the unbaked pie shell
- Whisk sugar, eggs, cream, flour, and salt until smooth
- Pour the mixture evenly over the rhubarb
- Bake for 10 minutes at 400°F
- Reduce heat to 350°F and bake for 40 minutes
- Remove when center is slightly jiggly
- Cool completely before slicing and serving
Notes
- If using frozen rhubarb, thaw and pat dry before use
- Toss rhubarb with 1 tablespoon flour to reduce excess moisture
- Allow pie to cool fully to set properly
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 328
- Sugar: 35
- Sodium: 214
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 46
- Fiber: 1
- Protein: 5
- Cholesterol: 103