Description
A classic Rhubarb Custard Pie combining tart rhubarb with a creamy, smooth custard baked in a flaky pie shell. This delightful dessert balances sweet and tangy flavors perfect for spring and summer gatherings.
Ingredients
Scale
Pie
- 1 unbaked pie shell
- 3 cups chopped rhubarb
Custard Mixture
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven. Preheat your oven to 400°F (204°C) to prepare for baking the pie.
- Prepare the pie shell. Place the chopped rhubarb evenly into the unbaked pie shell to form the base layer.
- Make the custard mixture. In a separate bowl, whisk together the granulated sugar, beaten eggs, heavy cream, flour, and salt until the mixture is smooth and well combined.
- Pour custard over rhubarb. Pour the prepared custard mixture evenly over the rhubarb-filled pie shell, ensuring full coverage.
- Bake initially at high temperature. Place the pie in the oven and bake at 400°F for 10 minutes to start setting the custard.
- Reduce heat and continue baking. Lower the oven temperature to 350°F (177°C) and continue baking the pie for an additional 40 minutes, or until the custard is mostly set. The center may still jiggle slightly but will firm up upon cooling.
- Cool and store. Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate the pie until ready to serve to maintain freshness.
Notes
- Ensure rhubarb is chopped uniformly for even cooking.
- Do not fully set the custard during baking; slight jiggle in the center is normal and expected.
- Use a pie shield or foil on the edges if they brown too quickly.
- Store leftover pie covered in the refrigerator for up to 3 days.
- This pie is best served chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Rhubarb custard pie, rhubarb dessert, custard pie recipe, spring pie, classic American pie
