Description
A nostalgic and flavorful Rhubarb Custard Pie that beautifully balances sweet and tart flavors, perfect for sharing with loved ones.
Ingredients
Scale
- 1 Unbaked Pie Shell
- 3 cups Chopped Rhubarb
- 1 1/4 cups Granulated Sugar
- 3 Eggs, Beaten
- 1 cup Heavy Whipping Cream
- 3 tablespoons Flour
- 1/2 teaspoon Salt
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie shell by placing it in a 9-inch pie dish.
- Mix the granulated sugar and flour in a large mixing bowl, whisking them together until blended.
- Add the beaten eggs and heavy whipping cream, whisking until smooth.
- Incorporate the chopped rhubarb by gently folding it into the custard mixture.
- Pour the custard-rhubarb mix into your prepared pie shell and bake for about 45-50 minutes.
- Cool the pie on a wire rack before slicing.
Notes
For serving, slice the pie and plate it with fresh whipped cream or vanilla ice cream. Consider adding lemon zest or crushed nuts for a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: rhubarb pie, custard pie, dessert recipes, nostalgia, family recipes, summer desserts