Rhubarb Custard Pie
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.
- 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.
- Pour filling into the unbaked pie crust.
- Dot small pieces of the butter over the top of the filled pie.
- 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. Transfer to the refrigerator, wrapped loosely with plastic wrap, and chill for at least 2 hours before slicing and serving.
- Serve with fresh whipped cream, a sprinkle of powdered sugar, vanilla ice cream, or a drizzle of caramel sauce.
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Notes
- For this recipe, make sure that you cut your rhubarb into bite-sized pieces. I also mix it with flour/sugar which helps to keep it suspended in the custard filling.
- Chilling the pie helps the custard filling set and firm up, making it easier to slice and serve. Additionally, the flavors tend to meld and develop further when the pie is chilled.
- While the orange zest and nutmeg are optional, they do add lovely complementary yet subtle flavors to the pie filling.
Nutrition
Calories: 273kcal | Carbohydrates: 41g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 118mg | Potassium: 181mg | Fiber: 1g | Sugar: 26g | Vitamin A: 260IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg
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