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–+ servings

Rhubarb Custard Pie

A delightful dessert that combines tart rhubarb with a creamy custard, all wrapped in a flaky pie crust—perfect for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

For the filling
  • 2 cups rhubarb, chopped Fresh stalks are best; look for firm, vibrant rhubarb.
  • 1 cup granulated sugar Adjust sweetness based on personal taste.
  • 1/4 cup all-purpose flour Can substitute with whole wheat flour for added fiber.
  • 1/4 tsp salt Enhances flavor.
  • 3 large eggs For binding and texture.
  • 1 cup milk Can substitute with almond milk for a dairy-free option.
  • 1 tsp vanilla extract Adds flavor.
For the crust
  • 1 pie crust store-bought or homemade If homemade, chill in the refrigerator before rolling it out.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the chopped rhubarb, sugar, flour, and salt, stirring well.
  3. In a separate bowl, whisk the eggs thoroughly, then incorporate the milk and vanilla extract until blended.
  4. Pour the custard mixture over the rhubarb mixture, then stir until combined.
  5. Transfer the filling into the prepared pie crust.
Baking
  1. Bake for 45-55 minutes, or until the custard is set and the crust is golden color.
  2. Allow to cool thoroughly before slicing and serving.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 3gSodium: 200mgFiber: 1gSugar: 18g

Notes

Serve with vanilla ice cream or whipped cream for a delightful experience. Store the pie in the refrigerator for up to 3-4 days.

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