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.