Description
This classic Rhubarb Custard Pie combines tart rhubarb with a smooth, creamy custard filling nestled in a flaky pie crust. The custard is gently baked to a perfect set, offering a delightful balance of tangy and sweet flavors that’s ideal for spring and summer dessert menus.
Ingredients
Scale
Pie
- 1 unbaked pie shell
- 3 cups chopped rhubarb
Custard Filling
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to ensure even baking for the pie.
- Prepare Rhubarb: Place the chopped rhubarb evenly across the bottom of the unbaked pie shell, distributing it to cover the entire base.
- Mix Custard: In a separate bowl, thoroughly whisk together the granulated sugar, beaten eggs, heavy whipping cream, flour, and salt until the mixture is smooth and well combined.
- Combine Filling: Carefully pour the custard mixture over the rhubarb in the pie shell, making sure the rhubarb is mostly covered by the liquid.
- Initial Bake: Bake the pie at 400°F (204°C) for 10 minutes to set the crust and begin cooking the filling.
- Continue Baking: Reduce the oven temperature to 350°F (177°C), and continue baking for an additional 40 minutes, or until the custard is mostly set (the center may still be slightly jiggly but will firm up as it cools).
- Cool and Refrigerate: Let the pie cool completely at room temperature. Once cooled, refrigerate the pie to help fully set the custard before slicing and serving.
Notes
- It is normal for the custard center to be slightly jiggly when done; it will firm up as it cools.
- Chopping the rhubarb into even pieces ensures consistent baking.
- Using a glass or metal pie dish can affect baking times slightly; adjust as needed.
- Serve chilled or at room temperature for best flavor.
- Make sure to fully cool the pie before refrigerating to prevent condensation.
