Rhubarb Creme
A sweet, creamy dessert featuring rhubarb's tartness balanced with sugar and vanilla, perfect for spring gatherings or a comforting treat with fruit variations.
Ingredients
Instructions
- Mix all ingredients together.
- Pour the mixture into an unbaked pie shell.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a creamier texture, consider using heavy cream instead of half and half. If you're looking for a gluten-free option, substitute the flour with almond flour or a gluten-free blend. Adding a pinch of salt can enhance the flavors. Make sure to mix the ingredients until smooth to avoid lumps. If you enjoy a touch of spice, a dash of cinnamon can complement the sweetness nicely.
Serving Suggestions
Serve the Rhubarb Creme chilled or at room temperature for the best flavor. It pairs beautifully with Sally'S Creamy Fruit Salad for a refreshing dessert option. Consider topping with whipped cream or a scoop of vanilla ice cream for added decadence. A light herbal tea can also complement the dessert nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Be careful not to overbake, as this may affect the texture of the filling.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Creme contains roughly 340 calories, with 2g protein, 48g carbohydrates, and 0g fat. It is a good source of calcium (10% 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?
Yes, you can definitely use frozen rhubarb. Just ensure it is thawed and drained well to remove excess moisture before mixing it with the other ingredients. This will help maintain the desired consistency of the filling.
What can I substitute for sugar?
If you're looking for a sugar substitute, consider using coconut sugar or a natural sweetener like honey or maple syrup. Keep in mind that these alternatives may alter the flavor slightly, so adjust to your taste.
Can I make this recipe vegan?
Yes, to make this recipe vegan, substitute half and half with a plant-based milk like almond or oat milk mixed with a vegan creamer. Use a vegan butter substitute for the pie crust if making it from scratch, or opt for a store-bought vegan pie crust.
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).