Name: Rhubarb Custard Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked pie shell; 3 cups chopped rhubarb; 1 1/4 cups granulated sugar; 3 eggs, beaten; 1 cup heavy whipping cream; 3 tablespoons flour; 1/2 teaspoon salt

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Introduction

This Rhubarb Custard Pie is a delightful blend of tart rhubarb and smooth, creamy custard nestled in a flaky pie crust. It’s a perfect dessert for spring and summer when rhubarb is in season, offering a balance of sweet and tangy flavors that will please any crowd.

A single slice of pie is shown on a white plate, placed on a white marbled surface. The pie has three clear layers: a light golden-brown flaky crust at the bottom and sides, a smooth pale yellow custard layer in the middle, and a top layer made of chunky pieces of pink and red fruit with a slightly creamy texture binding them together. The pie slice edges appear crisp, and the fruit pieces add a textured look on the top. A whole pie with the same appearance is blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 unbaked pie shell
3 cups chopped rhubarb
1 1/4 cups granulated sugar
3 eggs, beaten
1 cup heavy whipping cream
3 tablespoons flour
1/2 teaspoon salt

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Place the chopped rhubarb evenly into the unbaked pie shell.
Step 3: In a separate bowl, whisk together the sugar, beaten eggs, heavy cream, flour, and salt until the mixture is smooth.
Step 4: Pour the custard mixture over the rhubarb in the pie shell.
Step 5: Bake the pie at 400°F for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and bake for an additional 40 minutes, or until the custard is mostly set. The center may still jiggle slightly but will firm up as it cools.
Step 6: Allow the pie to cool completely before serving.

Tips & Variations

Use fresh, firm rhubarb stalks for the best texture and flavor. Frozen rhubarb can be used but may release more liquid.
Try adding a teaspoon of vanilla extract to the custard mixture for extra depth of flavor.
For a nuttier crust, sprinkle some finely chopped almonds or pecans on the bottom of the pie shell before adding rhubarb.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or enjoy cold. The custard texture is at its best when slightly chilled.

How to Serve

A close-up view of a round pie with a golden-brown, crimped edge crust filled with a mixture of finely chopped pink and light green pieces spread evenly across the top. The filling appears moist and slightly glossy, showing textures of soft cooked fruit pieces and a lightly browned surface. The pie is placed on a white marbled textured surface with blurred leafy greens and red stems in the background, adding a fresh natural touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen rhubarb for this pie?

Yes, frozen rhubarb can be used, but be sure to thaw and drain excess liquid before adding it to the pie shell to prevent a soggy crust.

Why is my custard pie still jiggly after baking?

The custard may appear slightly jiggly in the center when done, but it will firm up as it cools. Be careful not to overbake, as the custard can become rubbery.