Easy Rhubarb Custard Pie
A delightful dessert that combines the tartness of rhubarb with creamy custard, evoking memories of warm family gatherings and summer days.
Ingredients
Main Ingredients
- 1 ½ cups rhubarb (fresh or frozen) Tart and slightly sweet, it’s the star of the show.
- 1 cup granulated sugar Sweetens the mix and balances the tartness.
- 3 large eggs Provides structure and richness to the custard.
- ½ cup milk (or cream) Adds creaminess; feel free to use almond milk for a dairy-free option.
- 1 teaspoon vanilla extract Enhances the flavors with a hint of warmth.
- 1 unbaked pie crust Use store-bought for convenience or make your own.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- If using fresh rhubarb, wash and chop it into small pieces. If using frozen, let it thaw and drain excess liquid.
- In a mixing bowl, combine the chopped rhubarb, sugar, and vanilla extract. Stir until well combined.
- In another bowl, whisk together the eggs and milk until smooth. Add this mixture to the rhubarb, stirring gently.
- Pour the rhubarb custard mixture into your prepared pie crust, spreading it evenly.
- Place the pie in the preheated oven and bake for 40-45 minutes, or until the custard is set and the top is lightly golden.
- Allow the pie to cool for at least 30 minutes before slicing. Enjoy warm or chilled, with a sprinkle of powdered sugar on top if desired.
Notes
This pie can be made a day ahead of time, allowing the flavors to deepen beautifully. Leftovers can be refrigerated for up to four days. For freezing, wrap individual slices tightly and place them in an airtight container. Thaw overnight in the fridge and reheat briefly in the oven.