Rhubarb Custard Pie Recipe

Name: Rhubarb Custard Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) basic flaky pie pastry shells (single crust); Filling; 3 cups diced fresh rhubarb, stalks; 1 1/2 cups sugar; 3 tablespoons all-purpose flour; 1 pinch salt (a big pinch); 1/2 teaspoon ground nutmeg; 2 large eggs; 2 tablespoons milk; 1 tablespoon cold butter, cut into small pieces; Garnish; fresh sweetened whipped cream

Servings: persons

1 (9 inch) basic flaky pie pastry shells (single crust)
Filling
3 cups diced fresh rhubarb, stalks
1 1/2 cups sugar
3 tablespoons all-purpose flour
1 pinch salt (a big pinch)
1/2 teaspoon ground nutmeg
2 large eggs
2 tablespoons milk
1 tablespoon cold butter, cut into small pieces
Garnish
fresh sweetened whipped cream

1
Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375u00b0.
2
In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
3
Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
4
Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
5
Dot the filling with the butter.
6
Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180u00b0 halfway through the baking time.
7
Transfer the pie to a wire rack and let cool.
8
Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.

432

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (9 inch) basic flaky pie pastry shells (single crust), Filling, 3 cups diced fresh rhubarb, stalks, 1 1/2 cups sugar, and more.

Yes, Rhubarb Custard 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.

Rhubarb Custard Pie

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