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–+ servings
Rhubarb custard pie on a wooden board with a cloth in the bottom left corner, whole nutmeg with grater in the top left corner and a metal pie server in the bottom right corner
Created by: girlinspired

Rhubarb Custard Pie


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
8
Rhubarb custard pie is a classic dessert pie, perfect for late spring and early summer. It's a sweet and tart pie loaded with creamy custard filling and soft rhubarb!

Ingredients
  

  • 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 Try this Oil Pie Crust recipe

Instructions

  • Preheat oven to 375°F.
  • In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly.
  • 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.
    Chopped rhubarb added to a mixing bowl atop a white marble surface with raw ingredients scattered around and a cloth in the bottom left corner
  • Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.
  • Pour cream mixture into the rhubarb mixture and stir to combine.
    Rhubarb and heavy cream mixture combined in a white mixing bowl, atop a white marble surface with raw ingredients scattered around and a cloth in the bottom left corner
  • Pour filling into the unbaked pie crust.
  • Dot small pieces of the butter over the top of the filled pie.
    dabs of butter added on top of the raw pie filling, atop a white marble surface with chopped rhubarb in the top right corner and a cloth in the bottom left corner.
  • Bake for 45-50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes (when the crust has browned.)
  • Remove from the oven and cool completely on a cooling rack.

Nutrition

Calories: 273kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 118mg | Potassium: 181mg | Fiber: 1g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg

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