Rhubarb Custard Pie
A delightful dessert that blends sweet and tart flavors, featuring fresh rhubarb enveloped in a creamy custard filling with a flaky pastry crust.
Ingredients
For the Filling
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg Add a pinch of cinnamon for a warm spice note.
- 3 cups fresh rhubarb, diced Fresh rhubarb enhances flavor; if excess moisture is present, sprinkle with sugar and let sit.
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 large eggs
- 1-2 tablespoons salted butter To dot on top of the filled pie.
- 1 9-inch unbaked pastry pie crust
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine granulated sugar, all-purpose flour, and ground nutmeg.
- Add the diced fresh rhubarb to the mixture and toss gently to coat every piece evenly.
- In a separate bowl, whisk together the orange zest, vanilla extract, heavy cream, and eggs until well blended.
- Pour the creamy mixture into the rhubarb mixture and stir to ensure everything is mixed thoroughly.
- Pour the filling into your unbaked pie shell and dot with small pieces of salted butter.
Baking
- Place the pie in the preheated oven. After the first 20 minutes, cover it loosely with aluminum foil to prevent the crust from browning too quickly.
- Bake for 45-50 minutes or until the custard filling sets and the crust turns golden.
- Remove the pie from the oven and allow it to cool on a wire rack.
Notes
Serve with whipped cream or vanilla ice cream. Garnish with crushed pistachios or almonds for a pop of flavor and color. For a twist, substitute part of the rhubarb with strawberries.