Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
RHUBARB CUSTARD PIE
yield: 8 SLICES
prep time: 10 MINUTES
cook time: 50 MINUTES
total time: 1 HOUR
INGREDIENTS
- 1 unbaked pie shell
- 3 c. chopped rhubarb
- 1 1/4 c. granulated sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 3 Tbsp. flour
- 1/2 tsp. salt
INSTRUCTIONS
- Preheat oven to 400°.
- Place rhubarb in an unbaked pie shell.
- In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
- Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
- Let cool completely before serving and store refrigerated.
NOTES
If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.
NUTRITION INFORMATION:
YIELD: 8 SERVING SIZE: 8 slices
Amount Per Serving: CALORIES: 328
TOTAL FAT: 15g
SATURATED FAT: 8g
TRANS FAT: 0g
UNSATURATED FAT: 5g
CHOLESTEROL: 103mg
SODIUM: 214mg
CARBOHYDRATES: 46g
FIBER: 1g
SUGAR: 35g
PROTEIN: 5g