Description
A delightful pie featuring a creamy custard with tart rhubarb, perfect for family gatherings and cherished celebrations.
Ingredients
Scale
- ½ cup (115g) soft salted butter, divided
- 3 cups (375g) thinly sliced rhubarb
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150g) natural evaporated cane sugar
- ½ cup (70g) flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 350°F (180°C). Grease the pie pan with 1 tablespoon of butter.
- Melt the remaining butter and allow it to cool slightly.
- Slice the rhubarb into thin pieces and fill the bottom of the prepared pie pan.
- Combine the eggs, milk, sugar, flour, and vanilla in a blender. Add the cooled melted butter and mix until smooth.
- Pour the batter over the rhubarb in the pie pan.
- Bake for 45 to 50 minutes until the edges turn golden and the custard sets.
- Cool completely on a wire rack before slicing. Serve with ice cream or whipped cream if desired.
Notes
This pie can be stored in the refrigerator for up to 3 days or frozen for two months. Reheat in a warm oven when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg