Description
A quintessential springtime dessert that perfectly balances the sharp tartness of fresh rhubarb with a silky, sweet custard. Features a flaky crust and a rich, melt-in-your-mouth filling enveloped in a decadent, cream-based custard.
Ingredients
For the Base
- 1 unbaked 9-inch pie shell
- 3 cups chopped rhubarb (1/2-inch pieces)
For the Custard Filling
- 1 1/4 cups granulated sugar
- 3 large eggs (beaten)
- 1 cup heavy whipping cream
- 3 tbsp all-purpose flour, 1/2 tsp salt
Instructions
Prep: Preheat oven to 400°F. Place pie shell on a baking sheet and distribute chopped rhubarb evenly across the bottom.
Whisk: Combine eggs, sugar, cream, flour, and salt. Whisk until completely smooth.
Pour: Pour custard over the rhubarb. Gently press any dry pieces down into the liquid to coat.
Bake: Bake at 400°F for 10 mins. Without opening the door, reduce heat to 350°F and bake 40 more mins until edges puff and center has a slight jiggle.
Set: Cool completely on a wire rack for 2–3 hours to allow the custard to fully set.
Notes
The Jiggle Factor: Don’t overbake! Residual heat finishes the setting process, ensuring a silky texture rather than a rubbery one.
Crust Protection: If the edges brown too quickly during the second stage, cover them with a pie shield or aluminum foil ring.
Strawberry Twist: Substitute 1 cup of rhubarb for sliced strawberries for a classic Strawberry Rhubarb variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Farmhouse
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 32
- Sodium: 280
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
- Cholesterol: 115
Keywords: rhubarb custard pie, spring dessert recipes, old fashioned rhubarb pie, creamy fruit pie, fresh rhubarb recipes