Rhubarb Custard Pie
A delightful dessert capturing the essence of spring with a creamy texture and vibrant flavors of rhubarb and custard.
Ingredients
Filling Ingredients
- 1 cup granulated sugar Adding that necessary sweetness
- 1/4 cup all-purpose flour For thickening and stability
- 1/4 teaspoon ground nutmeg Introducing warm undertones
- 3 cups fresh rhubarb, diced Providing that signature tang
- 1/2 teaspoon orange zest For a hint of citrus brightness
- 1 teaspoon vanilla extract Enhancing the overall flavor
- 1/4 cup heavy cream Offering richness to the custard
- 2 large eggs Binding the filling together
- 1-2 tablespoons salted butter Ensuring a rich finish
Crust Ingredients
- 1 9-inch unbaked pastry pie crust Serving as the delicious embrace of this pie
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the sugar, flour, and ground nutmeg, whisking together until evenly blended.
- Add the diced rhubarb to the bowl, tossing to coat it in the dry mixture.
- In a separate bowl, whisk together the orange zest, vanilla extract, heavy cream, and eggs until well blended.
- Pour the egg mixture over the rhubarb mixture, gently stirring to combine.
- Pour the filling into the unbaked pie shell, ensuring even distribution.
- Dot the center of the pie with small pieces of salted butter.
Baking
- Bake for 45-50 minutes, covering the pie with aluminum foil after the first 20 minutes to prevent excessive browning.
- Once baked, remove from the oven and allow to cool on a wire rack.
Notes
For extra flavor, add a pinch of cinnamon. Adjust the sugar to taste for a sweeter filling. Chill completely before slicing to enhance flavor. Serve with whipped cream or vanilla ice cream.