Description
This delicious rhubarb custard pie combines a creamy custard with tart rhubarb, all encased in a flaky crust, making it a delightful dessert perfect for any occasion.
Ingredients
Scale
1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter very cold
cut into 1/2-inch cubes
1/4 cup ice water plus 1-2 tbsp more if needed
3 cups fresh rhubarb chopped into 1/2-inch pieces
1/2 cup granulated sugar
2 tbsp all-purpose flour
1/2 tsp lemon zest from 1/2 lemon
3 large eggs
1/2 cup granulated sugar
1 cup whole milk
1/2 cup heavy cream
1 tsp vanilla extract
pinch salt
Instructions
- To make the crust, combine flour and salt in a bowl. Add butter and mix until crumbly. Stir in ice water until dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a bowl, mix rhubarb, sugar, flour, and lemon zest. Spread the filling evenly over the pie crust.
- In another bowl, whisk together eggs, sugar, milk, cream, vanilla, and salt until smooth. Pour the custard mixture over the rhubarb filling.
- Bake for 30-35 minutes or until the custard is set and the pie is golden brown. Let it cool before serving.
Notes
For best results, use fresh rhubarb and allow the pie to cool completely for easier slicing.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: rhubarb custard pie, dessert, American dessert, pie recipes