Introduction:
This Rhubarb Custard Pie recipe is a classic dessert that combines the tartness of rhubarb with the creamy sweetness of custard. It’s the perfect balance of flavors and textures, making it a delightful treat for any occasion. With a flaky crust and a luscious filling, this pie is sure to impress your family and friends.
Preparation time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes | Serves: 8
Ingredients:
- 1 9-inch pie crust, unbaked
- 3 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons flour
- 2 eggs, beaten
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup heavy cream
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the pie crust in a 9-inch pie dish and set aside.
- In a large bowl, combine the rhubarb, sugar, flour, eggs, nutmeg, and salt. Mix well.
- Pour the rhubarb mixture into the pie crust.
- Slowly pour the heavy cream over the rhubarb mixture.
- Bake the pie in the preheated oven for 15 minutes, then reduce the heat to 350°F (180°C) and bake for an additional 35-40 minutes, or until the custard is set.
- Let the pie cool before serving. Enjoy!
Nutrition Information:
Calories: 320 || Carbohydrates: 45g || Protein: 4g || Fat: 15g || Fiber: 2g
What I Love About This Recipe?
- The combination of tart rhubarb and sweet custard creates a perfect balance of flavors.
- The creamy custard filling is rich and luscious, making each bite a delight.
- The flaky pie crust adds a wonderful texture to the pie.
- This recipe is easy to make and always impresses guests with its unique flavor profile.
- It’s a great way to use up rhubarb from your garden or local farmer’s market.
What To Avoid While Making this Recipe?
- Avoid overmixing the custard filling, as this can lead to a tough texture.
- Avoid using underripe or overripe rhubarb, as it can affect the overall flavor and texture of the pie.
- Be careful not to overbake the pie, as the custard may become rubbery.
- Make sure to let the pie cool completely before serving, as the custard needs time to set properly.
- Avoid cutting into the pie too soon, as this can cause the filling to spill out. Let it set for at least an hour before slicing.