Rhubarb custard pie is very easy to make, with a flaky pie crust that's filled with tart rhubarb and rich egg custard. A classic and delicious springtime dessert.
2heaping c.rhubarb, chopped (approx. 6 medium stalks)
1c.sugar
3Tbsp.flour
1/4tsp.salt
3large eggs, beaten
3/4c. half and half or heavy cream
1Tbsp. butter, melted
1tsp.vanilla extract
1unbaked (9") pie crust
Instructions
Preheat oven to 425°.
Cut the rhubarb stalks into small bite-sized pieces. Spread it into the bottom of an unbaked pie shell.
2 heaping c. rhubarb, chopped (approx. 6 medium stalks), 1 unbaked (9") pie crust
In a separate bowl, mix the sugar, flour, and salt. Add beaten eggs, milk, butter, and vanilla, and mix well.
1 c. sugar, 3 Tbsp. flour, 1/4 tsp. salt, 3/4 c. half and half or heavy cream, 3 large eggs, beaten, 1 Tbsp. butter, melted, 1 tsp. vanilla extract
Pour the custard mixture over the top of the rhubarb. Carefully transfer your pie into the oven. (I move my oven rack to about the center, or just below the center, of the oven.)
Bake at 425° for 10 minutes. Then reduce the temperature to 325° and bake for another 40 - 45 minutes.
The pie is done when it appears firm around the edges and slightly jiggly in the center.
Chill before slicing and enjoy! Keep any leftovers refrigerated.
Notes
This pie can be made with frozen rhubarb. However, I recommend that you thaw and drain the rhubarb, and then toss it with about a Tbsp. of flour before adding it to the pie shell.Keep the pie loosely covered in the refrigerator. It will be good for up to 5 days, although the crust may begin to get a bit soggy. It's always best within 2 or 3 days.*Nutrition is approximate.