Description
Rhubarb Custard Pie is a classic dessert that pairs the tartness of fresh rhubarb with a smooth, creamy custard filling inside a flaky pie crust. It’s a nostalgic and comforting springtime treat.
Ingredients
Units
Scale
- 1 unbaked 9-inch pie crust
- 3 cups chopped rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Spread the chopped rhubarb evenly in the pie crust.
- In a medium bowl, whisk together the eggs, sugar, flour, salt, vanilla, and nutmeg until smooth.
- Pour the custard mixture evenly over the rhubarb.
- Bake for 45–50 minutes, or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Let the pie cool completely before slicing. Chill for firmer texture if desired.
Notes
- Use fresh or frozen rhubarb; thaw and drain if using frozen.
- Best served chilled or at room temperature with whipped cream.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 32g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg