Description
Indulge in the delightful combination of tangy rhubarb and creamy custard with this easy-to-make Rhubarb Custard Pie. A perfect dessert to celebrate spring!
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 3 cups chopped fresh rhubarb
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the crust: Roll out the pie crust and place it into a 9-inch pie dish, crimping the edges as desired.
- Prepare the filling: Spread rhubarb in the crust. In a bowl, whisk together eggs, sugar, salt, flour, vanilla, and cream until smooth.
- Add the custard: Pour the custard over the rhubarb.
- Bake: Bake for 50-60 minutes until set and golden.
- Cool and serve: Cool at room temperature, then refrigerate for 2 hours before slicing.
Notes
- For a sweeter pie, sprinkle with cinnamon sugar before baking.
- Half-and-half can be used instead of heavy cream.
