Get the Recipe: Rhubarb Custard Pie
This summer dessert is both tangy and creamy. Rhubarb custard pie has tart fresh rhubarb and smooth, sweet custard.
Ingredients
- 1 unbaked pie crust, pressed into a 9-inch pie plate
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ¾ cup (180 ml) whole milk, room temperature
- ¼ cup (30 g) all purpose flour
- Pinch of salt
- 4 cups chopped rhubarb, ¼-inch thick slices
Instructions
Partially Baked Crust
- Press the pie dough into a 9-inch pie plate and crimp the edges. Freeze for at least 1 hour.
- Preheat oven to 350℉. Line the crust with parchment paper and add pie weights.
- Partially bake the crust for 25 minutes or until golden. Let the crust cool slightly and increase oven temperature to 375℉.
Filling
- In a large bowl, vigorously whisk the eggs, sugar, milk, flour and salt until the mixture is frothy.
- Arrange chopped rhubarb over the partially-baked crust (it’s okay if it’s still warm). Pour custard mixture on top.
- Bake at 375℉ for 50 to 55 minutes or until the edges are golden and the center jiggles slightly. Keep an eye on the crust. If it’s browning too much toward the end of baking, add a pie crust shield or loosely tent with aluminum foil. Cool pie completely. Serve at room temperature or chilled.
Notes
Store covered in the refrigerator for up to 5 days.
Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator overnight before serving.
Serving: 1slice, Calories: 258kcal, Carbohydrates: 42g, Protein: 5g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 64mg, Sodium: 122mg, Potassium: 258mg, Fiber: 2g, Sugar: 27g, Vitamin A: 189IU, Vitamin C: 5mg, Calcium: 95mg, Iron: 1mg