Rhubarb Cream Pie(1964 Cookbook)
A delightful rhubarb custard pie with a flaky pastry crust, sweet-tart filling, and a hint of nutmeg, perfect for spring gatherings and dessert lovers alike.
Ingredients
Instructions
- Blend sugar, flour, nutmeg, and butter until well combined.
- Add beaten eggs and beat until smooth.
- Pour the egg mixture over the sliced rhubarb in the pastry-lined pan.
- Top with lattice-style pastry crust.
- Bake in a hot oven at 450°F for 15 minutes.
- Reduce oven temperature to 350°F and bake for an additional 30 to 45 minutes until the custard bubbles and the fruit is tender.
Tips & Substitutions
When making rhubarb cream pie, ensure your rhubarb is fresh and tart for the best flavor. If you prefer a sweeter pie, you can reduce the sugar to 1 cup and add a tablespoon of lemon juice for brightness. If you don't have nutmeg, cinnamon can be an excellent alternative. For a more decadent touch, consider adding a splash of vanilla extract to the filling.
Serving Suggestions
Serve this rhubarb cream pie with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the tartness of the rhubarb. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a festive touch, consider garnishing with fresh mint leaves.
Storage & Reheating
To store leftovers, cover the pie tightly with plastic wrap or aluminum foil and refrigerate for up to three days. Reheat slices in a 350°F oven for about 10 minutes, or enjoy it cold for a refreshing dessert. The crust may soften slightly in the fridge but will still be delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Cream Pie(1964 Cookbook) contains roughly 535 calories, with 13g protein, 113g carbohydrates, and 4g fat. It is an excellent source of iron (32% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (25% of the Daily Value). It also contributes 7g 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, but be sure to thaw and drain it first to avoid excess moisture in the filling. This will help maintain the texture and prevent a soggy crust.
What can I substitute for the pastry shell?
If you're short on time, a store-bought graham cracker crust or even a cookie crust can work well. Alternatively, you can make a crumb crust using crushed cookies and melted butter for a unique twist.
Is it possible to make this pie vegan?
Yes, you can make a vegan version by using a plant-based butter substitute and replacing the eggs with a combination of flaxseed meal and water or a commercial egg replacer. The pie will still turn out delicious!
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).