Rhubarb Custard Pie


Rhubarb is my favorite kind of pie. Custard is my favorite kind of dessert. Combine the two and you have the best pie ever. Rhubarb custard pie is an annual must-make for me. The tartness from the rhubarb is subdued by the sweetness of the custard. The flavor and texture is super amazing.

Rhubarb Custard Pie
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  1. 1 unbaked pie shell
  2. 1 1/4 cups sugar
  3. 3 eggs
  4. 1 cup heavy cream
  5. 3 tablespoons flour
  6. 1/2 teaspoon salt
  7. 3 cups rhubarb cut into 1/4-inch pieces
  1. Whisk together sugar, eggs, cream, flour, and salt in a large mixing bowl. Add rhubarb and stir to combine.
  2. Pour into unbaked pie shell and bake for 10 minutes at 400 F. Without opening the oven, reduce the temperature to 350 F and bake for another 40 minutes or until the center is almost set. It should jiggle a little like jello.
  3. Cool completely before serving and store in the refrigerator.
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