Fannie'S Rhubarb Custard Pie
A tangy rhubarb custard pie with a smooth, sweet filling and tender crust, perfect for spring gatherings and dessert lovers seeking a fruity, comforting treat.
Ingredients
Instructions
- Preheat the oven to 450°F (230°C).
- Blend sugar, flour, nutmeg, melted butter, and beaten eggs until well mixed and smooth.
- Pour the mixture over the sliced rhubarb in an unbaked pie shell.
- Top with a full crust or lattice crust as desired.
- Bake at 450°F (230°C) for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 30 minutes.
Tips & Substitutions
To enhance the flavor of Fannie’s Rhubarb Custard Pie, consider adding a pinch of cinnamon alongside the nutmeg. If fresh rhubarb isn’t available, you can substitute with frozen rhubarb—just thaw and drain excess moisture before using. For a twist, try using a pre-made graham cracker crust instead of a traditional pie shell.
Serving Suggestions
This pie is delightful when served warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. For an elegant touch, serve alongside a salad of mixed greens, which complements the pie's sweetness and balances the meal.
Storage & Reheating
Store any 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 (175°C) for about 10 minutes until warmed through, which helps to maintain the pie's original texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fannie'S Rhubarb Custard Pie contains roughly 1174 calories, with 2g protein, 19g carbohydrates, and 122g fat. It is a good source of vitamin C (19% of the Daily Value) and dietary fiber (12% of the Daily Value). It also contributes 3g 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 different fruits instead of rhubarb?
Yes, you can substitute rhubarb with other tart fruits like sour cherries or cranberries. Keep in mind that the sweetness level may change, so adjust the sugar accordingly to maintain the balance of flavors.
What can I do if my pie crust is too soggy?
To prevent a soggy crust, pre-bake the pie shell for about 5-7 minutes before adding the filling. This helps set the crust and creates a barrier against moisture from the custard filling.
How can I make this pie gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the pie crust is also gluten-free, or make a crust with ground almonds or oats as a tasty alternative.
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).