Description
Sweet rhubarb custard pie brings summer’s tangy essence to a creamy, buttery canvas of pure comfort. Rich custard and tart rhubarb create a harmonious dessert that invites you to savor each delightful slice with pure culinary joy.
Ingredients
Scale
Pie Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold
- 3–4 tbsp ice water
Filling:
- 4 cups chopped rhubarb
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Topping:
- 2 tbsp turbinado sugar
- 1/4 tsp ground nutmeg
Instructions
- Create the pie crust by blending flour and salt, then cut cold butter into small cubes and incorporate until mixture resembles coarse crumbs.
- Gradually add ice water, mixing until dough just comes together, then shape into a disk, wrap in plastic, and refrigerate for 1 hour to chill thoroughly.
- Preheat oven to 375°F and roll out chilled dough into a 12-inch circle, carefully transferring to a 9-inch pie dish, crimping edges decoratively.
- Prepare rhubarb filling by whisking eggs, sugar, cream, flour, cinnamon, and salt until smooth and well-combined.
- Gently fold chopped rhubarb into the custard mixture, ensuring even distribution of fruit throughout the liquid.
- Pour the rhubarb custard mixture into the prepared pie shell, spreading evenly to the edges.
- Sprinkle turbinado sugar and nutmeg across the surface of the pie for a delightful caramelized topping.
- Bake for 45-50 minutes, rotating halfway through, until the custard is set and the crust turns golden brown.
- Remove from oven and allow pie to cool completely on a wire rack for at least 2 hours, enabling the custard to firm up.
- Slice and serve at room temperature, enjoying the perfect balance of tart rhubarb and creamy custard.
Notes
- Chill pie dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use fresh, firm rhubarb stalks for the best texture and vibrant tartness in the filling.
- Adjust sugar levels based on the natural sweetness of your rhubarb to balance the tangy flavor profile.
- Prevent soggy bottom by preheating a baking sheet and placing the pie directly on the hot surface during baking.
- Prep Time: 1 hour
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 24 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg