Rhubarb Cream Pie – a delicious recipe with butter, rhubarb, sugar, flour, eggs, heavy whipping cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line the pie pan with the crust and crimp the edges. If you want to blind bake your crust to help it get a little more color, do it now. (This is optional. Do whatever you need to get a golden brown crust.).
2
In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk some more.
3
Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 F for about 30-45 minutes. You'll know it's done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
4
Cool to room temperature and then chill in the refrigerator before serving.
2060
kcal
Calories
203
g
Fat
60
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 9 inches butter, crust, 2 1/2 cups diced rhubarb (the rosier the better), 1 cup sugar, 2 tablespoons flour, and more.
Yes, Rhubarb Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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