Rhubarb Custard Pie
A delightful and nostalgic Rhubarb Custard Pie that perfectly balances sweetness and tartness, making it an ideal dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 large eggs
- 1–2 tablespoons salted butter
- 9-inch unbaked pastry pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the granulated sugar, flour, and ground nutmeg in a large mixing bowl.
- Add the diced rhubarb to this dry mix and toss gently.
- Whisk together the orange zest, vanilla extract, heavy cream, and eggs in a separate bowl.
- Pour the egg mixture into the rhubarb mixture and stir until combined.
- Pour the filling into the unbaked pie shell and dot with salted butter.
- Bake for 45-50 minutes, covering with aluminum foil after 20 minutes.
- Let cool on a wire rack before serving.
Notes
Use fresh, firm rhubarb for best results. Allow the pie to cool completely before slicing for clean pieces.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Find it online: https://yummyfirst.com/creamy-rhubarb-custard-pie/