Go Back
Natalie Robinson

Rhubarb Custard Pie

Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 unbaked pie shell
  • 3 c. chopped rhubarb
  • 1 1/4 c. granulated sugar
  • 3 eggs beaten
  • 1 c. heavy whipping cream
  • 3 Tbsp. flour
  • 1/2 tsp. salt

Equipment

  • Silicone Whisk
  • Pyrex Glass Pie Plate

Method
 

  1. Preheat oven to 400°.
  2. Place rhubarb in an unbaked pie shell.
  3. In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
  4. Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
  5. Let cool completely before serving and store refrigerated.

Notes

If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.
 
Nutrition
Serving: 8slices | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 103mg | Sodium: 214mg | Fiber: 1g | Sugar: 35g