Description
Sweet springtime memories bloom in this classic Rhubarb Custard Pie, blending tart rhubarb with silky smooth custard in a buttery golden crust. Delightful slices welcome you to savor each creamy, tangy bite of seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 3 cups fresh rhubarb, diced
- 2 large eggs
- 1 cup granulated sugar
Binding and Flavoring Ingredients:
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground nutmeg
Crust and Finishing Ingredients:
- 9-inch unbaked pastry pie crust
- 1–2 tablespoons salted butter
Instructions
- Assemble the dry ingredients in a spacious mixing vessel, blending sugar, flour, and nutmeg into a uniform mixture.
- Gently fold diced rhubarb into the dry ingredient blend, ensuring each piece gets evenly coated with the powdery coating.
- Create a separate mixing environment for the custard base, whisking together orange zest, vanilla extract, heavy cream, and eggs until the liquid transforms into a smooth, harmonious blend.
- Gradually integrate the custard mixture into the rhubarb-coated ingredients, stirring carefully to establish a consistent filling texture.
- Transfer the complete filling into the waiting unbaked pie shell, distributing the mixture evenly across the pastry base.
- Strategically place small butter fragments across the surface of the filling, creating delicate flavor-enhancing dots.
- Position the pie in the preheated oven at 375°F (190°C), allowing initial baking for 20 minutes without coverage.
- After the initial baking period, drape aluminum foil over the pie to prevent excessive browning and continue baking for an additional 25-30 minutes.
- Verify the pie’s readiness by checking that the filling has set firmly and the crust has achieved a golden-brown complexion.
- Extract the pie from the oven and transfer to a wire cooling rack, permitting it to reach room temperature before serving.
Notes
- Prevent soggy crust by pre-baking the pie shell for 10 minutes before adding the filling to create a barrier against moisture.
- Balance rhubarb’s tartness by adjusting sugar levels or adding a touch of honey for a more mellow sweetness.
- Ensure even cooking by cutting rhubarb into uniform pieces, about 1/2-inch thick, to promote consistent texture throughout the pie.
- Consider adding a sprinkle of cinnamon or ginger to complement the nutmeg and enhance the pie’s warm, aromatic profile.
- Prep Time: 20 minutes
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 220
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg