Rhubarb Custard Pie

Why Make This Recipe

Rhubarb Custard Pie is a delightful dessert that brings together the tangy taste of rhubarb and the smoothness of custard. It’s perfect for spring and summer, when rhubarb is in season. This pie is a comforting treat that is not too sweet, making it a favorite among many. Plus, it’s a great way to impress your family and friends with your baking skills!

How to Make Rhubarb Custard Pie

Ingredients

• 1 pie crust
• 2 cups rhubarb, chopped
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie pan and set aside.
3. In a large bowl, combine the chopped rhubarb, sugar, flour, and salt. Mix well.
4. In another bowl, whisk together the eggs, milk, and vanilla extract. Gradually mix this into the rhubarb mixture until well combined.
5. Pour the filling into the prepared pie crust.
6. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
7. Let cool before serving.

How to Serve Rhubarb Custard Pie

Serve Rhubarb Custard Pie chilled or at room temperature. It’s delicious on its own or topped with a scoop of vanilla ice cream or a dollop of whipped cream. This adds an extra layer of flavor and creaminess that everyone will enjoy!

How to Store Rhubarb Custard Pie

To store your leftover pie, cover it with plastic wrap or aluminum foil. Place it in the refrigerator, where it can stay fresh for up to three days. If you want to keep it longer, you can freeze the pie for up to two months. Just make sure to wrap it tightly before freezing.

Tips to Make Rhubarb Custard Pie

• Use fresh rhubarb: Fresh rhubarb gives the best taste and texture to the pie.
• Don’t skip the salt: A little salt enhances the flavor of the pie.
• Check the filling: The custard filling should be set but still slightly jiggly in the center when you take it out of the oven.
• Cool properly: Let the pie cool completely before slicing to help it hold its shape.

Variation

For a twist, you can add a teaspoon of grated lemon zest to the filling for a refreshing citrus flavor. You could also mix in some strawberries or blueberries for a fruity blend that complements the rhubarb nicely!

FAQs

Q: Can I use frozen rhubarb for this recipe?

A: Yes, you can use frozen rhubarb. Just thaw it and drain any excess water before using it in the pie.

Q: How do I know when the pie is done baking?

A: The pie is done when the filling is set and the edges of the pie crust are golden brown. A knife inserted into the center should come out clean.

Q: Can I make the pie crust from scratch?

A: Absolutely! Making pie crust from scratch can add a special touch to your Rhubarb Custard Pie. Just follow your favorite pie crust recipe.

Rhubarb Custard Pie

A delightful dessert combining tangy rhubarb and smooth custard, perfect for spring and summer.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

  

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Pie Ingredients

• 1 piece pie crust 9-inch pie crust, store-bought or homemade
• 2 cups rhubarb, chopped Fresh rhubarb preferred
• 1 cup sugar Granulated sugar
• 1/4 cup all-purpose flour For thickening the custard
• 1/4 teaspoon salt Enhances the flavors
• 3 large eggs Large eggs, beaten
• 1 cup milk Whole milk for richness
• 1 teaspoon vanilla extract Adds flavor to the custard

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in a 9-inch pie pan and set aside.
3. In a large bowl, combine the chopped rhubarb, sugar, flour, and salt. Mix well.
4. In another bowl, whisk together the eggs, milk, and vanilla extract. Gradually mix this into the rhubarb mixture until well combined.
5. Pour the filling into the prepared pie crust.

Baking

1. Bake for 45-50 minutes or until the filling is set and the crust is golden brown.
2. Let cool before serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 18g

Notes

Serve the pie chilled or at room temperature. It’s delicious on its own or topped with vanilla ice cream or whipped cream. Store leftover pie covered in the refrigerator for up to three days or freeze for up to two months. Use fresh rhubarb for the best flavor. A little salt enhances the pie's taste, and the custard should be jiggly in the center when taken out of the oven. Let it cool completely before slicing.

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