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Emma

Rhubarb Custard Pie: Discover the Sweet Secret Recipe

A delicious Rhubarb Custard Pie with a sweet and tangy filling, perfect for dessert lovers.
Print Recipe
Prep Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups rhubarb chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 unbaked 9-inch pie crust

Method
 

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the chopped rhubarb, sugar, flour, salt, and cinnamon. Toss until the rhubarb is well coated.
  3. In another bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
  4. Pour the egg mixture over the rhubarb mixture and stir gently to combine.
  5. Pour the filling into the unbaked pie crust, spreading it evenly.
  6. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking for an additional 30-35 minutes, or until the custard is set and the top is lightly golden.
  7. Remove from the oven and let cool on a wire rack for at least 2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 290kcalCarbohydrates: 30gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 6gCholesterol: 100mgSodium: 150mgFiber: 1gSugar: 30g

Notes

  • For a sweeter pie, increase the sugar to 1 1/4 cups.
  • To add a twist, mix in 1/2 cup of chopped strawberries or blueberries with the rhubarb for a fruity variation.

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