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

  1. Preheat oven to 400簞.
  2. Place rhubarb in an unbaked pie shell.
  3. In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
  4. Bake 10 minutes at 400簞. Reduce temperature to 350簞 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)
  5. 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