Custard Rhubarb Pie
A luscious custard rhubarb pie combines tangy rhubarb with rich custard, baked in a flaky crust—perfect for spring desserts or family gatherings.
Ingredients
Instructions
- Mix together eggs, milk, brown sugar, white sugar, flour, and nutmeg.
- Pour the mixture into an unbaked pie crust.
- Dot the filling with 1 tablespoon of butter.
- Cover with the top crust.
- Bake at 400°F for 50 to 60 minutes until golden and set.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the custard mixture. If you're short on rhubarb, you can substitute half with strawberries for a sweeter pie. Ensure your pie crust is cold before filling to prevent a soggy bottom. For an added twist, sprinkle a little cinnamon on top before baking, which complements the nutmeg beautifully.
Serving Suggestions
Serve the pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Christmas Custard (Eggnog) for a festive touch. For a lighter option, consider serving it alongside fresh berries or a simple salad to balance the sweetness.
Storage & Reheating
Store leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 15-20 minutes until warmed through. Avoid microwaving, as it can make the crust chewy rather than crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Custard Rhubarb Pie contains roughly 526 calories, with 5g protein, 114g carbohydrates, and 8g fat. It is an excellent source of calcium (27% of the Daily Value), and a good source of iron and dietary fiber. It also contributes 4g 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 pie?
Yes, frozen rhubarb can be used for this recipe. Just thaw it completely and drain any excess liquid to avoid a soggy pie. If using frozen, you may need to bake a few extra minutes to ensure it's fully cooked.
How can I tell when the pie is done baking?
The pie is done when the top is golden brown and the filling is set. You can gently shake the pie; if the center jiggles slightly but is mostly firm, it’s ready. A knife inserted into the filling should come out clean.
What can I do if my pie crust is too thick?
If your pie crust is too thick, it may not cook evenly. Try rolling it out thinner next time, about 1/8 inch thick. If it's already baked, you can serve it with a scoop of ice cream on the side to balance the thickness.
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).