Rhubarb Cream Pie
Rhubarb Cream Pie offers a luscious, custard-like filling with tender rhubarb pieces, wrapped in a flaky crust. The balance of sweet and tangy flavors makes it a delightful dessert suitable for spring gatherings or family dinners, showcasing the vibrant taste of fresh rhubarb in every bite.
Ingredients
Instructions
- Mix sugar and flour in a bowl.
- Add cream, eggs, vanilla, and nutmeg; whisk well with an eggbeater or wire whisk.
- Place rhubarb pieces in the unbaked pie shell.
- Pour the cream mixture over the rhubarb.
- Push the rhubarb pieces down so they are well coated with the cream mixture.
- Flute the edge of the pie crust.
- Bake at 375°F for 15 minutes.
- Reduce oven temperature to 350°F and continue baking for 40 to 45 minutes, or until done.
Tips & Substitutions
For a sweeter pie, consider adding an extra 1/4 cup of sugar to the filling. If rhubarb isn't available, you can substitute with tart fruits like cranberries or sour cherries. To enhance flavor, try adding a bit of lemon zest or a dash of cinnamon. Make sure to use fresh eggs for better texture and richness in the cream mixture.
Serving Suggestions
Serve the rhubarb cream pie chilled or at room temperature, optionally topped with freshly whipped cream or vanilla ice cream for added indulgence. It pairs beautifully with a side of fresh berries or a light salad, making it a delightful dessert after a hearty meal or with afternoon tea. For more sweet options, browse more American recipes.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil. It will keep well for up to 3 days. To reheat, place individual slices in a microwave for about 30 seconds or warm the whole pie in a preheated oven at 350°F for about 15 minutes, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cream Pie contains roughly 361 calories, with 7g protein, 59g carbohydrates, and 3g fat. It is a good source of iron (15% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (11% 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 pie?
Yes, frozen rhubarb can be used in this recipe. Just make sure to thaw and drain any excess moisture before adding it to the pie shell. This will help prevent a soggy crust and ensure the filling sets properly.
What can I substitute for light cream?
If you don't have light cream, half and half works well as a substitute. You can also use whole milk, but the pie may be less rich. For a dairy-free option, consider using coconut cream or almond milk, though the texture and flavor may vary slightly.
How can I tell when the pie is done baking?
The pie is done when the filling is set and no longer jiggles in the center. The top should be slightly golden, and the edges of the crust should be nicely browned. You can also insert a knife in the center; if it comes out clean, the pie is ready.
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).