Description
A delicious Rhubarb Custard Pie with a creamy filling and a hint of cinnamon, perfect for dessert lovers.
Ingredients
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the chopped rhubarb, sugar, flour, salt, and cinnamon. Toss until the rhubarb is well coated.
- In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until smooth.
- Pour the egg mixture over the rhubarb mixture and stir gently to combine.
- Pour the filling into the unbaked pie crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking for an additional 30-35 minutes, or until the filling is set and the top is lightly golden.
- Remove from the oven and let cool for at least 2 hours before slicing.
Notes
- For a sweeter pie, increase the sugar to 1 1/4 cups.
- To add a twist, mix in 1/2 cup of chopped strawberries or raspberries with the rhubarb for a berry custard pie.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg