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4.50 from 462 votes

Rhubarb Custard Pie

Rhubarb Custard Pie is a decadent dessert recipe perfect for a sweet summer treat. A flaky pie crust is filled with a rich egg custard and tart rhubarb for a classic pie you will adore!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Cuisine: American
Servings: 8 slices
Calories: 328kcal
Author: Danielle Green

Equipment

  • Silicone Whisk
  • Pyrex Glass Pie Plate

Ingredients

  • 1 unbaked pie shell
  • 3 c. chopped rhubarb
  • 1 1/4 c. granulated sugar
  • 3 eggs beaten
  • 1 c. heavy whipping cream
  • 3 Tbsp. flour
  • 1/2 tsp. salt

Instructions

  • Preheat oven to 400°.
  • Place rhubarb in an unbaked pie shell.
  • In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb.
  • Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set. (The very center may be a little jiggly, but will set as it cools)
  • Let cool completely before serving and store refrigerated.

Video

Notes

If you are using frozen rhubarb be sure to thaw and pat the rhubarb dry. Also toss it with a tablespoon of flour to account for any extra moisture.

Nutrition

Serving: 8slices | Calories: 328kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Cholesterol: 103mg | Sodium: 214mg | Fiber: 1g | Sugar: 35g