Description
This Rhubarb Custard Pie combines the tartness of rhubarb with sweet, creamy custard, making it an irresistible treat. Perfect for gatherings or a cozy dessert at home, it’s easy to prepare and packed with flavor!
Ingredients
Scale
- 1½ cups sugar
- ¼ cup flour
- ½ tsp cinnamon
- ⅛ tsp salt pinch
- 3 eggs plus 1 for egg wash
- 3 cups rhubarb 1"inch pieces
- 2 tbsp butter diced
- 2 pie crusts top and bottom
Instructions
- Preheat the oven to 400 °F.
- Line a 9" pie pan with pie crust.
- Combine cinnamon, salt, sugar, and flour in a bowl and whisk together.
- Beat 3 eggs and mix them into the dry ingredients until smooth and creamy.
- Fold in the sliced rhubarb, then pour the mixture into the pie pan, topping with diced butter.
- Cover with a lattice top crust.
- Bake for 20 minutes, then reduce the oven temperature to 350 °F and continue baking for an additional 35 to 40 minutes. The pie is done when a butter knife inserted in the center comes out with thick filling, not watery. Protect the crust edges with aluminum foil if they start to darken too much.
Notes
Ensure the rhubarb is fresh and chopped into 1-inch pieces for even cooking.
Let the pie cool before serving to allow the filling to set properly.
Serve warm or chilled based on your preference.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg