Rhubarb Custard Pie is a classic dessert that brings together the tart flavor of rhubarb and the creamy sweetness of custard. This pie is perfect for any occasion—from family dinners to gatherings with friends. You’ll love how easy it is to make and how delicious it tastes!
Why Make This Recipe
Making Rhubarb Custard Pie is rewarding. The combination of flavors is a delight for the taste buds. It’s also a great way to use fresh rhubarb if you have it in your garden. This pie is sure to impress your loved ones and leave them asking for seconds!
How to Make Rhubarb Custard Pie
Ingredients:
- 1 pie crust (store-bought or homemade)
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Prepare the pie crust by fitting it into a pie pan and pricking the bottom with a fork. Bake for about 10 minutes or until lightly golden. Remove from the oven and let cool slightly.
- In a mixing bowl, combine chopped rhubarb, sugar, flour, and salt. Toss until the rhubarb is coated.
- In another bowl, beat the eggs, then mix in the cream, vanilla extract, and nutmeg.
- Add the rhubarb mixture to the egg and cream mixture, stirring gently to combine.
- Pour the filling into the prepared pie crust.
- Bake in the preheated oven for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 30-35 minutes or until the custard is set and the top is golden brown.
- Allow the pie to cool before serving. Enjoy!
How to Serve Rhubarb Custard Pie
Serve this pie slightly warm or at room temperature. You can add a dollop of whipped cream or a scoop of vanilla ice cream on top for extra flavor. It’s perfect for gatherings or a cozy night in!
How to Store Rhubarb Custard Pie
Store any leftovers in the refrigerator. Cover the pie with plastic wrap or aluminum foil. It will last about 3-4 days. You can also freeze the pie for up to 2 months. Just make sure it’s wrapped well!
Tips to Make Rhubarb Custard Pie
- Use fresh rhubarb for the best flavor.
- Make sure to cool your pie before cutting; this helps the filling set properly.
- If you want a sweeter pie, you can increase the sugar slightly.
Variation
You can add other fruits, like strawberries or blueberries, to the rhubarb for a mixed fruit pie. This adds a new layer of sweetness and flavor!
FAQs
Q: Can I use frozen rhubarb?
A: Yes, you can use frozen rhubarb! Just make sure to thaw and drain excess moisture before using it.
Q: Can I make this pie ahead of time?
A: Absolutely! You can make the pie a day in advance and store it in the fridge until you’re ready to serve.
Q: What should I serve with the pie?
A: Whipped cream or vanilla ice cream pairs beautifully with this pie. You can also enjoy it plain!
