Prepare to embark on a mouthwatering journey that will transform your dessert game forever! This legendary Rhubarb Custard Pie isn't just a recipe—it's a delectable masterpiece that promises to tantalize your taste buds and impress even the most discerning food critics. With its perfect balance of tart rhubarb and silky smooth custard, this pie is about to become your new obsession, guaranteed to make you the star of any gathering or family dinner.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust
- 2 cups rhubarb, diced
- 1 cup sugar
- 1/4 cup all-purpose flour
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your pie crust bakes evenly and becomes golden brown.
- Prepare the pie crust. If you're using a store-bought crust, follow the package instructions for pre-baking. If making from scratch, roll out your dough and fit it into a 9-inch pie pan. Crimp the edges as desired. Place the pie crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, combine the diced rhubarb and sugar. Stir well to coat the rhubarb evenly with the sugar. Let this mixture sit for about 10 minutes to allow the rhubarb to release some of its juices.
- After the rhubarb has rested, add the all-purpose flour to the mixture. This will help thicken the filling as it bakes. Stir until the rhubarb is well-coated with the flour.
- In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until fully combined and slightly frothy. This will create a rich custard base for your pie.
- Pour the egg and cream mixture over the rhubarb mixture, gently folding it together until everything is evenly combined. Be careful not to overmix, as you want to maintain some texture from the rhubarb.
- Remove the pie crust from the refrigerator and pour the rhubarb custard filling into the prepared crust, spreading it evenly.
- Bake the pie in the preheated oven for 15 minutes at 425°F (220°C). This initial high temperature will help set the crust.
- After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 30 minutes, or until the filling is set and the top is lightly golden. You can check for doneness by gently shaking the pie; the filling should be firm but slightly jiggly in the center.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This cooling time will help the custard to firm up further.
- Serve the pie warm or chilled, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
Tips
- Rhubarb Selection: Choose firm, bright-colored rhubarb stalks for the best flavor and texture. Avoid any stalks that look wilted or discolored.
- Crust Perfection: Keep your pie crust cold before baking to ensure a flaky, crisp texture. Refrigerating the crust for 30 minutes before filling can make a significant difference.
- Custard Consistency: When whisking eggs and cream, aim for a light, frothy mixture without overmixing. This ensures a smooth, creamy custard.
- Baking Precision: The two-temperature baking method (425°F then 350°F) is crucial for achieving a perfectly cooked crust and set custard.
- Cooling is Key: Allow the pie to cool completely before slicing. This helps the custard set and makes for cleaner, more beautiful slices.
- Optional Enhancements: A sprinkle of cinnamon or a dash of orange zest can add an exciting flavor dimension to your pie.
- Storage Tip: This pie keeps well in the refrigerator for 3-4 days, making it a fantastic make-ahead dessert.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
