Why You’ll Love This Recipe
Rhubarb Custard Pie perfectly balances tangy rhubarb with a smooth, creamy custard filling in a flaky, buttery crust. It’s a classic dessert that’s both refreshing and comforting, ideal for spring and summer gatherings or cozy nights at home. The natural tartness of rhubarb cuts through the sweetness, making every bite irresistibly delicious.
Ingredients
- 1 pie crust (homemade or store-bought)
- 4 cups fresh rhubarb, chopped
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Directions
- Preheat oven to 375°F (190°C).
- Roll out the pie crust and fit it into a 9-inch pie pan. Trim and crimp the edges.
- In a large bowl, toss rhubarb with ¾ cup sugar. Set aside to macerate for 15 minutes.
- In another bowl, whisk eggs, milk, cream, remaining sugar, flour, vanilla, and salt until smooth.
- Drain excess liquid from rhubarb and spread the rhubarb evenly in the pie crust.
- Pour custard mixture over the rhubarb carefully.
- Bake for 45-50 minutes until custard is set and crust is golden brown. A knife inserted in the center should come out clean.
- Cool completely on a wire rack before serving to allow custard to firm up.
Servings and Timing
- Serves 8 slices
- Prep time: 20 minutes
- Baking time: 45-50 minutes
- Cooling time: 1 hour
Variations
- Add a streusel topping with brown sugar and oats for extra texture.
- Substitute half the rhubarb with strawberries for a sweeter twist.
- Use almond extract instead of vanilla for a nutty flavor.
- Make it dairy-free by using coconut milk and coconut cream instead of dairy.
Storage and Reheating
- Store pie covered in the refrigerator for up to 3 days.
- Reheat slices gently in a microwave for 15-20 seconds or enjoy chilled.
- Best served within two days for optimal texture and flavor.
FAQs
Can I use frozen rhubarb?
Yes, thaw and drain frozen rhubarb well before using to avoid excess moisture in the pie.
How do I prevent a soggy crust?
Macerating the rhubarb and draining the excess juice helps. Also, pre-baking the crust for 5-7 minutes (blind bake) can keep it crispier.
Can I make this pie ahead?
Yes, make it a day ahead and refrigerate. Just bring to room temperature before serving.
What if custard doesn’t set?
If underbaked, continue baking in 5-minute intervals until set. Avoid overbaking to prevent curdling.
Conclusion
Rhubarb Custard Pie is a timeless dessert that celebrates the bright tartness of rhubarb combined with creamy custard in a flaky crust. It’s straightforward to make, versatile to adapt, and sure to impress family and friends. Whether for a holiday, picnic, or simple dessert craving, this pie delivers classic comfort and fresh flavor in every slice.
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