Rhubarb Custard Pie
Rhubarb Custard Pie is an easy to make rhubarb pie recipe made with fresh or frozen rhubarb for a rhubarb and custard sweet treat any time!
Servings 8 servings
Calories 410kcal
Ingredients
Rhubarb custard
- 5 cups chopped rhubarb
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup all purpose flour
- 2 tablespoons whole milk
- 1 tablespoon vanilla extract
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
Single pie crust
- 1 ¼ cup all purpose flour
- ½ cup butter cold
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 6 tablespoons water cold
Instructions
- Prepare single pie crust and place in standard pie dish.1 ¼ cup all purpose flour, ½ cup butter, 1 tablespoon granulated sugar, ½ teaspoon salt, 6 tablespoons water
- Preheat oven to 425 degrees Fahrenheit.
- Place single pie crust in the bottom of a pie dish.
- Arrange clean, chopped rhubarb on top of crust.5 cups chopped rhubarb
- Whisk remaining ingredients until smooth to make the vanilla custard.4 large eggs, 1 ½ cups granulated sugar, ½ cup all purpose flour, 2 tablespoons whole milk, 1 tablespoon vanilla extract, ¼ teaspoon nutmeg, ¼ teaspoon salt
- Pour custard over rhubarb.
- Bake at 425 F for 10 minutes.
- Then reduce the temperature to 350 F and bake for 45 minutes longer or until the rhubarb custard is firm but still slightly jiggly in the center.
- Remove and transfer to cooling rack to cool to room temperature, about 1 hour.
- Refrigerate at least 1 hour to chill before serving.
Nutrition
Calories: 410kcal | Carbohydrates: 64g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 124mg | Sodium: 351mg | Potassium: 296mg | Fiber: 2g | Sugar: 40g | Vitamin A: 573IU | Vitamin C: 6mg | Calcium: 93mg | Iron: 2mg
