Description
A comforting Rhubarb Custard Pie that combines tart rhubarb and creamy custard, perfect for family gatherings.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 eggs, beaten
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F.
- Place the chopped rhubarb in the unbaked pie shell, distributing it evenly.
- Whisk together the granulated sugar, beaten eggs, heavy cream, flour, and salt until smooth and glossy.
- Pour this mixture over the rhubarb, ensuring it covers all pieces evenly.
- Bake the pie in the preheated oven for 10 minutes.
- Reduce the temperature to 350°F and bake for an additional 40 minutes.
- Let the pie cool completely before serving.
Notes
Consider using a homemade pie shell for enhanced flavor. You can adjust the sweetness based on the tartness of the rhubarb used.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg