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–+ servings

Rhubarb Custard Pie

A deliciously tangy and sweet pie featuring a creamy custard filling and tart rhubarb, perfect for springtime desserts.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 each pie crust store-bought or homemade
Filling
  • 2 cups rhubarb chopped
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Method
 

Prepare the Pie Crust
  1. Preheat the oven to 425?F (220?C). Place the pie crust in the pie dish and set aside.
Make the Filling
  1. In a mixing bowl, combine the chopped rhubarb, sugar, flour, and salt. Mix well.
  2. In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
  3. Pour the egg mixture into the rhubarb mixture and stir until combined.
Bake the Pie
  1. Pour the filling into the prepared pie crust.
  2. Bake in the preheated oven for 15 minutes, then reduce the temperature to 350?F (175?C) and continue baking for an additional 30 minutes, or until the custard is set and the top is lightly golden.
  3. Allow to cool before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve with whipped cream or vanilla ice cream for added indulgence.

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