Rhubarb Custard Pie
User Reviews
5
Rhubarb Custard Pie
Description
This pie starts with a prepared pastry shell fitted into a 9-inch pie pan. Fresh rhubarb cut into quarter-inch slices forms the tart fruit base. The custard filling is made by whisking egg yolks until light yellow, then blending in half and half or light cream, granulated sugar, flour for thickening, vanilla extract, and salt for balance.
The rhubarb is arranged in the pie shell before pouring over the custard mixture. Baking begins at 450°F for 15 minutes to set the top and edges, then the temperature reduces to 350°F for 30 to 35 minutes until the filling is fully set and the rhubarb is tender. This process yields a firm yet creamy custard with a pleasant contrast from the rhubarb’s tartness.
This pie can be served with whipped cream or vanilla ice cream to soften the tart notes. Cooling before slicing helps the custard firm up for clean slices. Adjustments exist for deep-dish pans to increase filling quantities. Protecting crust edges with foil can prevent over-browning.
Ingredients
- 1 Single Pie Crust
- 2 ½ cups rhubarb sliced ¼ inch, fresh
- 2 large egg yolk
- ¼ cup half and half or light cream
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Prepare the pie crust according to your favorite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, ensuring it covers the bottom and sides evenly. Crimp the edges.
- In a small bowl, whisk the eggs until they turn a light yellow color. Add cream, sugar, flour, vanilla, and salt. Mix well.
- Fill the prepared pie shell with rhubarb. Pour the custard mixture overtop.
- Place the pie on the bottom rack of the preheated oven. Bake it at 450°F for 15 minutes.
- Reduce the oven temperature to 350°F and continue baking the pie for an additional 30 to 35 minutes, or until the rhubarb is tender and the pie has set.
Notes
- For a 9-inch deep dish pie, increase rhubarb to 3 1/2 cups and adjust egg yolks, cream, sugar, flour, and vanilla accordingly.
- If crust edges brown too quickly, cover them with aluminum foil to prevent burning.
- Allow the pie to cool fully before slicing to let the custard set for clean slices.
- Serve with whipped cream or vanilla ice cream to complement the tart rhubarb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Calories | 114 | 6% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 78mg | 3% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 42mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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