Mom'S Rhubarb Custard Pie
A classic rhubarb custard pie featuring sweet-tart rhubarb filling and a flaky pastry crust, perfect for a comforting dessert that balances fruity and creamy flavors.
Ingredients
Instructions
- Preheat oven to 450°F (230°C).
- Mix the sugar, flour, and well-beaten egg until well combined.
- Stir in the diced rhubarb.
- Pour the mixture into a prepared unbaked pie shell.
- Cover with a lattice top crust.
- Bake at 450°F (230°C) for 10 minutes.
- Reduce oven temperature to 350°F (175°C) and bake for an additional 30 minutes.
- Serve warm with vanilla ice cream, frozen yogurt, or whipped cream.
Tips & Substitutions
To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the rhubarb mixture. If you don't have rhubarb, tart apples can be a substitute, but adjust the sugar accordingly. Ensure your pie crust is chilled before using for a flaky texture. For a beautiful finish, brush the lattice top with an egg wash before baking.
Serving Suggestions
Serve the pie warm for the best flavor, paired with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It also goes well with a cup of coffee or tea. For a fun twist, serve with a side of Warm Gingerbread for a cozy dessert pairing.
Storage & Reheating
Store any leftover 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 slices in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. This will help maintain the crispness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Rhubarb Custard Pie contains roughly 278 calories, with 7g protein, 58g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and vitamin C (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 frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just make sure to thaw and drain excess liquid before mixing it with the other ingredients to prevent a soggy pie. If using fresh rhubarb, be sure to wash and trim it properly before dicing.
How can I tell when the pie is done baking?
The pie is done when the crust is golden brown and the filling is bubbly. You can insert a knife in the center; it should come out clean. Keep an eye on the crust towards the end of baking to avoid burning.
Can I make the pie ahead of time?
Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just reheat it before serving. Alternatively, you can freeze the unbaked pie for up to a month, then bake it directly from the freezer, adding a few extra minutes to the baking time.
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).