Rhubarb Custard Pie

Scribbled Underline

Rhubarb Custard Pie

Scribbled Underline

Ingredients needed

– 1 cup granulated sugar – ¼ cup all-purpose flour – ¼ teaspoon ground nutmeg – 3 cups fresh rhubarb diced – ½ teaspoon orange zest – 1 teaspoon vanilla extract – ¼ cup heavy cream – 2 large eggs – 1-2 tablespoons salted butter – 1 9 inch unbaked pastry pie crust

Preheat oven to 375°F. In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly.

Step 1:

Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½” pieces. Measure out 3 cups of diced rhubarb and add to the sugar/flour mixture. Set aside.

Step 2:

Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.

Step 3:

Pour cream mixture into the rhubarb mixture and stir to combine.

Step 4:

Pour filling into the unbaked pie crust.

Step 5:

Dot small pieces of the butter over the top of the filled pie.

Step 6:

Bake for 45-50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes (when the crust has browned.)

Step 7:

Remove from the oven and cool completely on a cooling rack.

Step 8:

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