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
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the rhubarb, sugar, flour, and salt. Mix well until the rhubarb is evenly coated.
- In a separate bowl, beat the eggs. Add the milk and vanilla extract, and whisk until well combined.
- Pour the egg mixture over the rhubarb mixture and stir until everything is evenly coated and combined.
- Place the unbaked pie crust into a 9-inch pie dish, pressing it down gently to fit the dish.
- Pour the rhubarb custard filling into the pie crust.
- 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.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours to allow it to set.
- Serve the Rhubarb Custard Pie cold or at room temperature, topped with whipped cream if desired.
