Rhubarb Custard Pie
A creamy, tangy rhubarb custard pie baked in a flaky crust. This old-fashioned classic uses pantry staples and can be made with fresh or frozen rhubarb.
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Servings: 8 Slices
Calories: 260kcal
Cost: $7
Equipment
- 1 9-inch pie dish Glass or ceramic recommended
- 1 Mixing bowl Medium-large
- 1 Whisk To combine custard evenly
- 1 Measuring cups Dry and liquid
- 1 Foil Optional, to tent pie while baking
Ingredients
- 3 cups rhubarb Chopped into ½-inch pieces
- 3 eggs Large room temp
- 1¼ cups granulated sugar
- 2 tbsp all-purpose flour Or 1 tbsp cornstarch
- 1 cup milk or cream Evaporated milk or heavy cream OK
- 1 tsp vanilla extract Optional
- 1 pie crust Unbaked 9-inch homemade or store-bought
Instructions
- Preheat oven to 375°F (190°C).
- Place crust into a 9-inch pie plate. Crimp edges. Chill while making filling.
- Whisk custard: Combine eggs, sugar, flour, milk, and vanilla in a large bowl.
- Add rhubarb and stir well.
- Pour filling into crust. Spread rhubarb evenly.
- Bake for 45–55 minutes or until edges are firm and center slightly jiggles.
- Cool at room temp for 2–3 hours, then refrigerate for 2 more hours.
- Serve chilled with whipped cream or ice cream.
Notes
To use frozen rhubarb: thaw completely and drain well before mixing into the custard. For best texture, serve chilled after fully set. Store in the refrigerator for 3–4 days.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 95mg | Sodium: 110mg | Potassium: 220mg | Fiber: 1.5g | Sugar: 28g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1.2mg