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Rhubarb Custard Pie

With a creamy sweet custard topped with tart rosy rhubarb, rhubarb custard pie is a super easy and special dessert treat!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
6 hrs
Servings: 12
Calories: 247 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Place rhubarb in pie shell.
  2. In a separate bowl, beat custard ingredients together (I used a mixer for this) and pour over rhubarb.
  3. 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.
  4. 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

Calories 247kcal (12%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 247

% Daily Value*

Calories 247kcal 12%

* Percent Daily Values are based on a 2,000 calorie diet.