Rhubarb Custard Pie
A delightful dessert that combines the tartness of fresh rhubarb with creamy custard, all encased in a flaky, buttery crust.
Ingredients
Filling Ingredients
- 1 cup granulated sugar adding sweetness
- 1/4 cup all-purpose flour for structure
- 1/4 teaspoon ground nutmeg enhancing flavor
- 3 cups fresh rhubarb, diced for that tangy kick
- 1/2 teaspoon orange zest providing aromatic brightness
- 1 teaspoon vanilla extract for warmth
- 1/4 cup heavy cream adding richness
- 2 large eggs binding everything together
Crust Ingredients
- 1-2 tablespoons salted butter for that golden crust
- 1 9-inch unbaked pastry pie crust the perfect vessel
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the granulated sugar, flour, and nutmeg.
- Toss diced rhubarb in the mixture until well coated.
Mixing
- In a separate bowl, whisk together the orange zest, vanilla extract, heavy cream, and eggs until well blended.
- Pour this creamy egg mixture over the rhubarb and stir until everything is combined seamlessly.
Baking
- Pour the filling into the unbaked pie shell.
- Dot the top with small pieces of salted butter.
- Bake in the oven for 45-50 minutes, covering the pie with aluminum foil after the first 20 minutes to prevent excessive browning.
- Allow to cool on a wire rack before serving.
Notes
Use fresh, bright rhubarb stalks for the best flavor. Consider sprinkling some cinnamon on top before baking for an extra flavor boost. Make sure your pie crust is chilled before adding the filling to maintain its flakiness.