Old Fashioned Rhubarb Custard Pie
Classic rhubarb pie meets its match with this creamy old fashioned rhubarb and custard pie recipe. Instead of using a basic rhubarb jam or pie filling, this recipe blends freshly cut fruit with a simple homemade custard. The result is a perfectly sweet, creamy complement to the tartness of the rhubarb.
Ingredients
- 9 inch pie crust (partially baked)
FILLING
- 4 cups rhubarb (chopped)
- ¾ cup sugar
- 2 tablespoons flour
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
CUSTARD
- 3 eggs
- 1 cup heavy cream
- 2 tablespoons butter
- ¼ teaspoon nutmeg
- 2 tablespoons sugar
Instructions
- Partially bake the pie crust at 400º with pie weights for 10 minutes. This can be done in advance.
- Preheat the oven to 400º.
- Slice the rhubarb into ¼ inch slices and place in a bowl. Add sugar, flour, lemon juice, and salt let sit for 5 minutes. Set in a colander for 5 minutes to remove any juices, then place in the partially baked pie crust.
- Bake for 20 minutes.
- While it’s baking, whisk the eggs with the cream, melted butter and nutmeg.
- Remove pie from the oven and pour custard over the top, bake for 10 minutes.
- Remove again and sprinkle sugar on top, bake an additional 10 minutes. It will be slightly brown and should not be jiggly in the center.
- Let it cool completely before serving.
- Great with whipped cream.
Barbara's Notes + Tips
- You can use a homemade pie crust or one purchased from the store.
- If the rhubarb is fresh, you may not have any extra juice to drain, but if using frozen you will probably have extra juice that will make the pie watery, so make sure you drain it before adding.
- This is best served chilled or at room temperature with a dollop of whipped cream.
Nutrition
Calories: 1282kcal | Carbohydrates: 136g | Protein: 18g | Fat: 74g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 1013mg | Potassium: 450mg | Fiber: 7g | Sugar: 23g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 6mg
