Rhubarb Custard Pie
A delightful blend of tart rhubarb and creamy custard nestled in a flaky crust, perfect for spring and summer gatherings.
Ingredients
For the filling
- 3 cups fresh rhubarb, diced Provides the tangy base of the pie.
- 1 cup granulated sugar Adds sweetness to balance the tartness of the rhubarb.
- 1/4 cup all-purpose flour Provides structure and stability to the custard.
- 1/4 teaspoon ground nutmeg Enhances the pie’s flavor profile.
- 1/2 teaspoon orange zest Infuses citrus brightness.
- 1 teaspoon vanilla extract Adds sweetness and depth.
- 1/4 cup heavy cream Gives the custard its luscious texture.
- 2 large eggs Bind the filling together.
- 1-2 tablespoons salted butter For dotting on top, enhances flavor.
For the crust
- 1 9-inch unbaked pastry pie crust Cradle for all the wonderful filling.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine granulated sugar, all-purpose flour, and ground nutmeg.
- Add the fresh rhubarb to the bowl and gently toss to coat each piece evenly.
- In a separate bowl, whisk together orange zest, vanilla extract, heavy cream, and eggs until smooth.
- Carefully pour the egg mixture into the rhubarb bowl, stirring gently.
- Pour the filling into the unbaked pie shell and level the top.
- Dot the top of the filling with small pieces of salted butter.
Baking
- Place the pie in the preheated oven and bake for 45-50 minutes.
- After 20 minutes, cover the pie loosely with aluminum foil.
- Check that the filling is set and the crust is golden brown before removing.
Cooling
- Allow the pie to cool on a wire rack before slicing.
Notes
Use fresh rhubarb for the best flavor. Chill your crust to prevent shrinkage. Allow the pie to set completely before slicing.