Delicious Rhubarb Custard Pie Recipe for Sweet Cravings
This rhubarb custard pie recipe offers a delightful balance of sweet and tart, perfect for satisfying your sweet cravings.
Equipment
- - Oven
- - Mixing bowl
- - Measuring cups
- - Measuring spoons
- - Pie dish
Ingredients
Filling
- 2 cups Rhubarb, chopped (approx. 6 medium stalks)
- 1 cup Sugar
- 3 tablespoons Flour
- 1/4 teaspoon Salt
- 3 large Eggs, beaten
- 3/4 cup Half and Half or Heavy Cream
- 1 tablespoon Butter, melted
- 1 teaspoon Vanilla Extract
Crust
- 1 unbaked (9") Pie Crust
Instructions
Preparation
- Preheat your oven to 425°F.
- Cut the rhubarb stalks into small bite-sized pieces and spread them in the bottom of your unbaked pie shell.
- In a bowl, combine sugar, flour, and salt.
- Add beaten eggs, half and half (or cream), melted butter, and vanilla to the dry mixture. Stir until smooth.
- Pour the custard mixture over the rhubarb in the pie shell.
- Bake at 425°F for 10 minutes, then reduce temperature to 350°F and bake for an additional 45 minutes or until set.
- Allow the pie to chill before slicing.
Notes
Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.