Cream Rhubarb Pie
Cream Rhubarb Pie offers a rich, custardy filling with tart rhubarb and a hint of nutmeg, perfect for spring gatherings and dessert lovers seeking a comforting treat.
Ingredients
Instructions
- Beat together eggs, sugar, milk, and flour until well combined.
- Fold in the diced rhubarb into the egg mixture.
- Pour the mixture into a pastry-lined 9-inch pie pan.
- Sprinkle nutmeg on top of the filling.
- Dot the filling with butter.
- Bake at 375°F for 1 hour until set and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of vanilla extract to the egg mixture. If rhubarb is hard to find, you can substitute with diced strawberries or apples for a different flavor. Ensure the rhubarb is fresh and not overly fibrous for the best results. This pie pairs beautifully with the richness of Deluxe Pecan Pie.
Serving Suggestions
Serve the Cream Rhubarb Pie slightly warm or at room temperature, optionally with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. This dessert is great alongside a cup of coffee or tea. For a delightful twist, pair it with a slice of Bob Andy Pie for a charming dessert spread.
Storage & Reheating
Store any leftover Cream Rhubarb Pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or in a preheated oven at 350°F for 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Rhubarb Pie contains roughly 884 calories, with 13g protein, 131g carbohydrates, and 36g fat. It is an excellent source of iron (53% of the Daily Value), dietary fiber (50% of the Daily Value), and calcium (48% of the Daily Value), and a good source of potassium and vitamin D. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb, but be sure to thaw and drain any excess liquid before adding it to the mixture. This helps prevent the pie from becoming watery. Adjust the baking time slightly if the filling seems too wet.
How can I tell when the pie is done baking?
The pie is done when the filling is set in the center and the top is golden brown. You can insert a knife in the center; if it comes out clean, the pie is ready. Keep an eye on it towards the end of baking to avoid over-browning.
Is there a way to make this pie dairy-free?
Absolutely! You can substitute the milk with a plant-based milk such as almond or coconut milk. Additionally, use a dairy-free butter substitute for dotting the top. This way, you can enjoy a delicious dairy-free version of Cream Rhubarb Pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).