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Tangy Rhubarb Custard Pie

A delightful pie featuring a crispy crust and a creamy custard filling made with tart rhubarb, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ½ cups rhubarb, chopped fresh or frozen works great
  • 1 cup granulated sugar adjust based on taste preference
  • 3 large eggs
  • 1 cup heavy cream can substitute with half-and-half for a lighter version
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 1 piece pre-made pie crust store-bought or homemade
  • ¼ teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. If you're using a pre-made pie crust, place it carefully into a 9-inch pie dish.
  3. In a medium bowl, combine the chopped rhubarb and granulated sugar. Let it sit for about 10 minutes.
  4. In another large bowl, whisk together the eggs, heavy cream, vanilla extract, flour, and salt until smooth.
  5. Gently fold the rhubarb mixture into the custard.
  6. Pour the rhubarb custard mixture into the prepared pie crust.
  7. Bake in the preheated oven for 40-45 minutes, until the custard is set and slightly jiggly in the center.
  8. Allow the pie to cool at room temperature for at least an hour before serving.
  9. Slice and serve the pie with whipped cream or ice cream.

Notes

Store in the refrigerator for up to 4 days. Reheat individual slices in the microwave for about 30 seconds or in a preheated oven for about 10 minutes. Avoid reheating the entire pie at once to prevent a soggy crust.