Here’s a classic Rhubarb Custard Pie recipe for you – creamy, tangy, and sweet with a flaky crust:
Rhubarb Custard Pie Recipe
Ingredients:
1 unbaked 9-inch pie crust
4 cups rhubarb, diced (fresh or frozen, if frozen thaw and drain)
1 ½ cups granulated sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
3 large eggs
1 cup heavy cream (or half-and-half for lighter custard)
1 teaspoon vanilla extract
Ground nutmeg or cinnamon (optional, for dusting)
Instructions:
Preheat oven to 375°F (190°C).
Prepare pie shell – place unbaked crust into a 9-inch pie plate, crimp edges.
Mix dry ingredients – in a bowl, whisk together sugar, flour, and salt.
Add custard base – beat in eggs, cream, and vanilla until smooth.
Fill pie – spread diced rhubarb evenly in the pie shell, then pour custard mixture over the top.
Optional spice – sprinkle lightly with nutmeg or cinnamon.
Bake – 45–55 minutes, until custard is set and the top is golden (a knife inserted near the center should come out clean).
Cool – let cool at least 1–2 hours to allow custard to firm up before slicing.
Serving:
Best served slightly chilled or at room temperature.
Tastes lovely with whipped cream or a scoop of vanilla ice cream.
