Rhubarb Custard Pie
User Reviews
5.0
3 reviews
Excellent
Rhubarb Custard Pie
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With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!
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Ingredients
- 1 unbaked pie shell
- 3 cups rhubarb pieces
Custard
- 1 1/4 cup sugar
- 3 extra large eggs or 4 smaller eggs
- 1 cup heavy whipping cream
- 3 Tablespoons flour
- 1 teaspoon vanilla
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Instructions
- Place rhubarb in pie shell.
- In a separate bowl, beat custard ingredients together (I used a mixer for this) and pour over rhubarb.
- Bake 10 minutes at 400°, and then 45-60 minutes at 350° until the center is just slightly jiggly (see note). The custard temperature should be about 175 F if you have an instant read thermometer. If the crust is getting too brown, you can shield with foil.
- Cool briefly on the countertop, then move uncovered to the refrigerator to get thoroughly cool and set before serving. Store leftovers refrigerated and lightly covered.
Notes
- The biggest complaint in online reviews of this recipe is failure to set. The custard will have a slight jiggle when done, but if it wobbles more than than, cooke it longer, covering crust with foil if needed.
Nutrition Information
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Calories
247kcal
(12%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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