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Rhubarb Custard Pie

A delightful dessert combining the unique tartness of rhubarb with a creamy custard filling, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cups chopped rhubarb Use fresh rhubarb for best flavor.
  • 1 cup granulated sugar Adjust based on the tartness of rhubarb.
  • 3 tablespoons all-purpose flour Helps absorb moisture.
  • 2 large eggs Large eggs work best.
  • 1 cup heavy cream Can be substituted with half-and-half or whole milk.
  • 1 teaspoon vanilla extract Almond extract can be used as an option.
For the crust
  • 1 unbaked pie crust store-bought or homemade Use your favorite recipe or brand.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped rhubarb, granulated sugar, and flour.
  3. In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
  4. Gently mix the rhubarb mixture with the egg mixture until well combined.
Baking
  1. Pour the filling into the unbaked pie crust and spread it out evenly.
  2. Bake in the preheated oven for 15 minutes.
  3. Reduce the temperature to 350°F (175°C) and bake for an additional 30-35 minutes, until the filling is set and the crust is golden brown.
  4. Let the pie cool completely before serving.

Notes

Serve warm or chilled. Great with whipped cream or ice cream. Store in the fridge for up to 4 days or freeze for up to 2 months.