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Rhubarb Custard Pie

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A delightful dessert that balances sweet and tart flavors with a creamy rhubarb custard filling in a flaky pie crust.

Ingredients

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  • 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

  1. Preheat your oven to 375°F (190°C).
  2. Combine the sugar, flour, and nutmeg in a large mixing bowl and whisk well.
  3. Add the diced rhubarb to the dry mix and toss gently to coat.
  4. Whisk together the orange zest, vanilla extract, heavy cream, and eggs in a separate bowl.
  5. Pour the egg mixture into the rhubarb mixture and stir until combined.
  6. Pour the filling into the unbaked pie shell, ensuring even distribution.
  7. Dot the top with small pieces of butter.
  8. Bake for 45-50 minutes, covering with aluminum foil after 20 minutes.
  9. Remove from oven and cool on a wire rack.

Notes

For the best results, use fresh rhubarb. You can blind bake the crust for added crispiness if desired.

Nutrition

Find it online: https://yummyfirst.com/rhubarb-custard-pie/