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Rhubarb Custard Pie

A delightful and nostalgic Rhubarb Custard Pie featuring a creamy custard filling paired with tangy, sweet rhubarb.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Pie Crust
  • 1 piece unbaked pie shell
Filling
  • 3 cups chopped rhubarb Look for fresh rhubarb at local farmers' markets or grocery stores in the spring.
  • 1.25 cups granulated sugar For lower-calorie option, substitute with sugar alternatives.
  • 3 pieces eggs, beaten Bring to room temperature for smoother consistency.
  • 1 cup heavy whipping cream Can be substituted with half-and-half for a lighter pie.
  • 3 tablespoons flour For gluten-free options, substitute with a gluten-free blend.
  • 0.5 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Place the chopped rhubarb evenly in the unbaked pie shell.
  3. In a separate bowl, whisk together the sugar, beaten eggs, heavy whipping cream, flour, and salt until smooth.
  4. Carefully pour the custard mixture over the rhubarb.
Baking
  1. Bake in the preheated oven for 10 minutes at 400°F. Then, reduce the temperature to 350°F.
  2. Continue baking for an additional 40 minutes. The custard should be mostly set.
  3. Allow the pie to cool completely before slicing.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For freezing, wrap tightly and it can be stored for up to 2 months. Reheat in a 350°F oven for about 15-20 minutes.