Get ready for a delicious journey today as we dive into our mouth-watering Rhubarb Custard Pie Recipe. This sweet, slightly tart dessert is an old-time favorite for many, and it’s the perfect pie for Spring or Summer family gatherings. The rhubarb provides a lovely sour kick to counter the sweet decadence of the custard filling, a combo you won’t be able to resist.
This pie’s creamy, custard-like texture is heavenly, and its delightful flavor profile is sure to include all your guests’ taste buds. Trust me, once you’ve tasted our Rhubarb Custard Pie, you’ll never settle for less!
- Prep time: 20 minutes
- Cook time: 50 minutes
- Total time: 1 hour 10 minutes
- Servings: 8 slices
- Yield: One 9-inch pie
Now, without further ado, let’s show you how to create this heavenly dessert.
Ingredients & Equipment You’ll Need
- 1 Pie crust
- 3 Cups rhubarb, trimmed and sliced
- 3 Large eggs
- 1 1/2 Cups white sugar
- 3 Tablespoons all-purpose flour
- 1/2 Teaspoon vanilla extract
For this recipe, you’ll need a large mixing bowl and a 9-inch pie dish.
The rhubarb is crucial here, giving our pie that unique sweet, yet tart flavor. The eggs are what create our custard, and using high-quality fresh eggs will make a noticeable difference in taste and texture. If you can’t find rhubarb, strawberries can be a good substitute, but they won’t provide the same tartness.
How To Make Rhubarb Custard Pie Recipe
- First, preheat your oven to 350��F (175��C). Lay out your pre-made pie crust into the pie dish.
- Add your rhubarb into the pie crust. In the large mixing bowl, whisk your eggs slightly, then mix in your sugar, flour, and vanilla extract until they’re well blended.
- Pour this mixture over the rhubarb in the pie crust. Bake for about 50 minutes, or until the custard sets and the crust turns golden brown. Allow cooling before slicing and serving.
Tips For The Best Results
- Ensure that you mix your ingredients well to achieve a smooth custard.
- Try to use fresh rhubarb for the best results.
Storage Tips
- You can refrigerate this pie for up to three days.
- The pie can also be frozen for up to a month, allowing you to enjoy this delicious dessert at a future date.
Frequently Asked Questions
Q: Can I use frozen rhubarb?
A: Yes, if fresh is unavailable, frozen rhubarb also works perfectly fine.
Q: How do I know when the pie is done baking?
A: The top should be golden brown, and the middle should be set when it is done.
Q: What can I serve this pie with?
A: Top it with some fresh whipped cream or vanilla ice cream for an added layer of deliciousness.
Q: Can I use a different type of sugar?
A: Sure, but keep in mind this might change the taste and texture of the pie.
Q: Can I use a different type of flour?
A: All-purpose flour is recommended for this recipe, but others can work too, the consistency might just vary slightly.
Nutritional Facts of Rhubarb Custard Pie Recipe
This Rhubarb Custard Pie Recipe has approximately 274 Calories per serving with 9.2g Fat, 44.6g Carbs, and 4g Protein.
I can’t recommend this Rhubarb Custard Pie Recipe enough. The play of sour and sweet with the luscious, creamy custard filling is just divine! I suggest serving it as the grand finale to a great meal. Trust me, your guests’ palates will thank you! Now go start making memories with each delicious slice of this heavenly pie!
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