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–+ servings

Rhubarb Custard Pie

A delightful blend of tart and sweet rhubarb custard encased in a flaky crust, perfect for any gathering or afternoon tea.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Baking, Dessert
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour Make sure to keep cold
  • 0.5 teaspoon salt
  • 1 tablespoon granulated sugar
  • 0.5 cups unsalted butter, cold and cubed High-quality butter ensures optimal flakiness
  • 6-8 tablespoons ice water Use as needed to bring dough together
For the Filling
  • 2 cups chopped rhubarb Choose firm, red stalks
  • 1 cup granulated sugar Adjust to taste
  • 3 large eggs
  • 1 cup heavy cream Can use lighter cream to reduce calories
  • 1 teaspoon vanilla extract Or almond extract for a twist
  • 0.5 teaspoon ground nutmeg Adds warmth to the custard

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine flour, salt, and sugar for the crust.
  3. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs.
  4. Gradually add ice water until the dough comes together, then chill in the refrigerator.
Pie Assembly
  1. Roll out the chilled dough and fit it into a 9-inch pie dish.
  2. Blind-bake the crust for about 10-15 minutes or until lightly golden.
  3. In a separate bowl, mix rhubarb, sugar, eggs, cream, vanilla, and nutmeg until well combined.
  4. Pour the custard mixture over the blind-baked crust and spread evenly.
Baking
  1. Bake for 45-50 minutes, or until the custard is set with a slight jiggle in the center.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 70mgFiber: 1gSugar: 18g

Notes

Refrigerate any leftovers within two hours of baking and store covered in the fridge for up to 3 days.

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