Rhubarb Custard Pie
A comforting classic dessert featuring a golden-brown crust cradling a velvety custard that combines the tartness of rhubarb with a hint of sweetness.
Ingredients
For the pie crust and filling
- 1 each pre-made pie crust store-bought or homemade
- 2 cups rhubarb, chopped fresh or frozen is fine
- 1 cup granulated sugar
- 3 large eggs
- 1 cup half-and-half or use almond milk for a dairy-free version
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1/2 teaspoon cinnamon optional for warmth
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Roll out your pie crust and place it in a 9-inch pie dish. Press it gently into the edges and trim any overhang.
- In a large bowl, combine the chopped rhubarb and sugar. Stir well and let it sit for about 10 minutes to release the juices.
- In another bowl, whisk together the eggs, half-and-half, vanilla extract, flour, and a pinch of salt until perfectly smooth.
- Pour the egg mixture over the rhubarb, gently folding it in to combine.
- Pour the rhubarb and custard filling into the prepared pie crust.
Baking
- Bake for 40-45 minutes, checking occasionally to prevent over-browning.
- Remove from the oven and let it cool for at least 30 minutes before slicing.
Notes
You can adapt the recipe with lighter alternatives like coconut milk, add fruits like strawberries or blueberries, or spice it up with nutmeg or cardamom.