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rhubarb custard pie recipe

Rhubarb Custard Pie Recipe

As spring approaches and rhubarb comes into season, this pie provides a fantastic way to highlight the unique and tangy flavor of this versatile vegetable.
The combination of textures, from the flaky pie crust to the velvety custard, creates an unforgettable culinary experience.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Servings 8
Equipment
  • 1 9-inch pie plate
  • Aluminum foil
Ingredients
  
  • 2 heaping cups fresh or frozen rhubarb cut into ½-inch pieces
  • 1¼ cups granulated sugar
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 3 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1½ cups unsalted butter melted
  • 1 homemade 9-inch pie crust or a store-bought frozen pie crust
Instructions
 
  • Prepare the rhubarb: If using frozen rhubarb, thaw it and drain any excess liquid.
    Chop fresh rhubarb stalks into ½-inch pieces.
    Preheat the oven: Set your oven to 350°F (175°C) and position a rack in the middle.
  • Prepare the pie crust: If you've chosen to make your own homemade pie crust, follow your pie crust recipe.
    If using a store-bought frozen pie crust, remove it from the freezer and let it thaw.
    Place the pie crust in a 9-inch pie plate and set aside.
  • Make the custard filling: In a medium bowl, whisk together granulated sugar, flour, and salt.
    Add the beaten eggs, melted butter, and vanilla extract to the dry ingredients and mix until well combined, creating a smooth custard mixture.
    Add rhubarb to the pie crust: Spread the chopped rhubarb evenly over the bottom of the pie crust in your 9-inch pie plate.
  • Pour the custard mixture: Carefully pour the custard mixture over the rhubarb in the pie crust, making sure that it's evenly distributed.
    Bake the pie: Place the pie in the preheated oven and bake for about 50-60 minutes, or until the custard is set and the top is golden brown.
    You can also cover the edges of the pie crust with aluminum foil if they start to brown too quickly.
  • Let the pie cool: Remove the rhubarb custard pie from the oven and allow it to cool on a wire rack.
    Once it's reached room temperature, you can serve your delicious Rhubarb Custard Pie or cover and refrigerate for later.
    Remember to enjoy your Rhubarb Custard Pie and share it with your loved ones!
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