This delightful Rhubarb Custard Pie combines the tangy flavor of fresh rhubarb with a smooth, creamy custard filling, creating a perfect balance of sweet and tart. The vibrant red rhubarb bakes into a soft texture while the custard adds richness, making this pie an ideal dessert for spring and early summer when rhubarb is at its peak. The buttery, flaky pie crust complements the creamy and tangy filling, offering a comforting yet refreshing dessert experience.
Ingredients:
- 1 9-inch pie crust (pre-made or homemade)
- 3 cups rhubarb, chopped
- 1 ½ cups granulated sugar
- 3 large eggs, lightly beaten
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prepare the pie crust: Roll out your pie crust and place it into a 9-inch pie dish. Trim and crimp the edges as desired. Set aside.
- Prepare the rhubarb filling: In a large bowl, toss the chopped rhubarb with 1 cup of the sugar. Set aside and allow the rhubarb to release some of its juices, about 15 minutes.
- Make the custard mixture: In a separate bowl, whisk together the eggs, the remaining ½ cup of sugar, flour, heavy cream, vanilla extract, and salt until smooth.
- Assemble the pie: Drain any excess liquid from the rhubarb, and spread the rhubarb evenly over the pie crust. Pour the custard mixture over the rhubarb, ensuring it’s evenly distributed.
- Bake the pie: Place the pie in the preheated oven and bake for 50-60 minutes, or until the custard is set and the crust is golden brown. A knife inserted into the center should come out clean when the pie is done.
- Cool and serve: Let the pie cool completely before slicing. Serve at room temperature or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy your tangy and creamy Rhubarb Custard Pie!
