Delicious Rhubarb Custard Pie Recipe

Indulge in the delightful combination of tart rhubarb and creamy custard in this classic Rhubarb Custard Pie. With a flaky homemade crust and a rich filling made with fresh rhubarb, eggs, sugar, and vanilla, every bite of this pie is pure bliss. Perfect for spring and summer gatherings, this pie is sure to be a crowd pleaser. Serve it warm or cold, topped with a dollop of whipped cream for an extra touch of decadence. So roll up your sleeves and get ready to enjoy a slice of this scrumptious pie.

Ingredients

• 2 cups diced rhubarb
• 1 1/2 cups granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 unbaked pie crust
• Whipped cream, for serving

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the rhubarb, sugar, flour, and salt. Mix well until the rhubarb is evenly coated.
3. In a separate bowl, beat the eggs. Add the milk and vanilla extract, and whisk until well combined.
4. Pour the egg mixture over the rhubarb mixture and stir until everything is evenly coated and combined.
5. Place the unbaked pie crust into a 9-inch pie dish, pressing it down gently to fit the dish.
6. Pour the rhubarb custard filling into the pie crust.
7. Bake in the preheated oven for 15 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and the crust is golden brown.
8. Remove the pie from the oven and let it cool completely on a wire rack.
9. Once cooled, refrigerate the pie for at least 2 hours to allow it to set.
10. Serve the Rhubarb Custard Pie cold or at room temperature, topped with whipped cream if desired.

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