Rhubarb Custard Pie
A comforting Rhubarb Custard Pie that combines tart rhubarb with creamy custard, creating a nostalgic dessert perfect for gatherings.
Ingredients
For the Pie Filling
- 4 cups Fresh rhubarb, chopped Tart and vibrant, the star of our pie.
- 1 cup Granulated sugar Sweetening the filling.
- 2 tablespoons All-purpose flour Provides structure to the custard.
- 3 large Eggs Binding agents for the filling.
- 1 cup Milk Adds creaminess to the custard.
- 1 teaspoon Vanilla extract Enhances the flavors.
For the Pie Crust
- 1 9-inch Pie crust Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Roll out your pie crust and fit it into a 9-inch pie plate. Trim and crimp the edges.
- In a large bowl, combine the chopped rhubarb, sugar, flour, eggs, milk, and vanilla extract.
- Pour the mixture into the prepared crust, ensuring it's evenly distributed.
Baking
- Bake in the preheated oven for about 45 minutes or until the filling is set and the top is slightly golden brown.
- Allow the pie to cool for at least 30 minutes before slicing.
Notes
Try adding strawberries or blueberries for a colorful twist. For a gluten-free version, use a gluten-free pie crust.