Knock Your Socks Off Rhubarb Custard Pie
A tangy rhubarb custard pie with flaky crust, sweet and tart filling, perfect for spring gatherings and dessert lovers seeking a comforting homemade treat.
Ingredients
Instructions
- Line a large pie dish with bottom crust.
- Brush the bottom crust with egg white.
- Prick the bottom crust well with a fork.
- In a large bowl, mix together beaten eggs, sugar, flour, cooking oil, vanilla, and chopped rhubarb.
- Pour the filling into the prepared crust.
- Cover the filling with the top crust.
- Cut steam vents into the top crust.
- Bake at 450°F for 10 minutes.
- Reduce oven temperature to 350°F and continue baking for an additional 40 minutes or until the pie is done.
Tips & Substitutions
For the best flavor, use fresh rhubarb and adjust the sugar to your taste, especially if your rhubarb is particularly tart. If you want a richer pie, consider adding a touch of ground nutmeg or cinnamon. You can substitute the cooking oil with melted butter for a more decadent crust. If you're short on time, store-bought pie crust can work just fine.
Serving Suggestions
Serve the pie warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. It pairs beautifully with Lynda'S Frittata(Low-Fat) for a delightful brunch spread. Consider serving it alongside a light salad for a balanced meal.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 3 days. To reheat, place slices in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This will help maintain the crust's texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Knock Your Socks Off Rhubarb Custard Pie contains roughly 413 calories, with 5g protein, 66g carbohydrates, and 8g fat. It is a good source of calcium (13% of the Daily Value) and protein (11% of the Daily Value).
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, you can use frozen rhubarb, but be sure to thaw it completely and drain excess moisture before adding it to the filling. This will help prevent the pie from becoming watery. Adjust the sugar accordingly as frozen rhubarb can sometimes be sweeter.
What can I do if my pie crust gets too brown?
If your pie crust starts to brown too much during baking, you can cover the edges with strips of aluminum foil to prevent further browning. This will allow the filling to cook through without burning the crust.
How can I tell when the pie is done baking?
The pie is done when the filling is set and the crust is golden brown. You can also insert a knife into the center; if it comes out clean, the pie is ready. Keep an eye on the steam vents to ensure the filling is bubbling.
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).