Description
Indulge in the delightful blend of tart rhubarb and creamy custard with this Rhubarb Custard Pie recipe, perfect for springtime gatherings.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter very cold
- cut into 1/2-inch cubes
- 1/4 cup ice water plus 1-2 tbsp more if needed
- 3 cups fresh rhubarb chopped into 1/2-inch pieces
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 tsp lemon zest from 1/2 lemon
- 3 large eggs
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Pinch salt
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine flour and salt. Add cold butter cubes and mix until crumbly.
- Pour in ice water gradually, mixing until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface and fit it into a pie pan. Trim excess dough and refrigerate while preparing the filling.
- In a bowl, combine rhubarb, sugar, flour, and lemon zest. Pour into the prepared crust.
- In another bowl, whisk together eggs, sugar, milk, heavy cream, vanilla extract, and salt. Pour custard over the rhubarb mixture.
- Bake for 30-35 minutes, or until the custard is set and the crust is golden brown.
- Allow to cool before slicing. Serve warm or chilled.
Notes
For a sweeter pie, adjust the amount of sugar in the rhubarb filling. Make sure the butter is very cold for a flakier crust.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: rhubarb custard pie, dessert, spring pie, American dessert, pie recipe