Description
Rhubarb Custard Pie is a delightful dessert that perfectly balances the tartness of fresh rhubarb with a creamy, rich custard filling. This classic pie is not only visually stunning with its vibrant colors but also versatile enough for any occasion—from summer picnics to holiday feasts. Its easy-to-follow recipe makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy this delicious treat. Serve it warm or chilled, topped with whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. This Rhubarb Custard Pie will undoubtedly become a cherished favorite in your dessert repertoire.
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 the oven to 400°F (200°C).
- Place the chopped rhubarb evenly in the unbaked pie shell.
- In a mixing bowl, whisk together sugar, beaten eggs, heavy cream, flour, and salt until smooth. Pour this mixture over the rhubarb.
- Bake at 400°F for 10 minutes, then reduce temperature to 350°F (175°C) and bake for an additional 40 minutes until the custard is mostly set.
- Allow the pie to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 24g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg