Rhubarb Custard Pie
This rhubarb custard pie combines sweet creamy filling with tart rhubarb in every bite. It’s easy to bake and perfect for spring.
Servings: 8
Calories: 1204kcal
Ingredients
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- 3 cups fresh rhubarb diced
- ½ teaspoon orange zest
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 large eggs
- 1 to 2 tablespoons salted butter
- 9 inch unbaked pastry pie crust
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly.
- Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 3 cups of diced rhubarb and add to the sugar and flour mixture. Set aside.
- Whisk together orange zest, vanilla extract, heavy cream, and eggs. Whisk to thoroughly beat the eggs into the mixture.
- Pour the cream mixture into the rhubarb mixture and stir to combine.
- Pour filling into the unbaked pie crust.
- Dot small pieces of the butter over the top of the filled pie.
- Bake for 45 to 50 minutes, covering the crust loosely with aluminum foil after the first 20 minutes once the crust has browned.
- Remove from the oven and cool completely on a cooling rack.
Notes
- Rhubarb should be cut into bite-sized pieces. I mix it with the flour and sugar to help it stay suspended in the custard filling.
- The orange zest and nutmeg are optional but add nice complementary yet subtle flavors.
- You can dust the top of the pie with powdered sugar just before serving if desired.
Nutrition
Calories: 1204kcal | Carbohydrates: 140g | Protein: 16g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 951mg | Potassium: 379mg | Fiber: 7g | Sugar: 26g | Vitamin A: 262IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 6mg