Rhubarb Custard Pie
Rhubarb Custard Pie offers a delightful balance of tart rhubarb and creamy custard, with a hint of nutmeg. Perfect for spring and summer gatherings, this pie combines a flaky crust with a juicy filling, appealing to fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Wash and dice the unpeeled rhubarb and mix with sugar, flour, salt, and nutmeg.
- Beat the eggs slightly, then add the milk and mix well.
- Combine the egg mixture with the rhubarb mixture.
- Pour the filling into a prepared 9-inch pie crust.
- Dot the filling with butter.
- Bake at 400°F for 50 minutes until golden and set.
Tips & Substitutions
For a sweeter pie, consider increasing the sugar to 2 cups if your rhubarb is particularly tart. You can substitute the milk with heavy cream for a richer filling. To enhance the flavor, add a teaspoon of vanilla extract to the egg mixture. If you have leftover rhubarb, try using it in another dessert, like a rhubarb crumble, or freeze it for later use.
Serving Suggestions
Serve the rhubarb custard pie slightly warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream. This pie pairs beautifully with a light salad or a cup of tea for a delightful afternoon treat. You could also serve it alongside Cheese Muffins for a more substantial brunch spread.
Storage & Reheating
Store leftover pie in the refrigerator, covered loosely with plastic wrap or in an airtight container, 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 Rhubarb Custard Pie contains roughly 396 calories, with 5g protein, 53g carbohydrates, and 21g fat. It is an excellent source of dietary fiber (49% of the Daily Value) and vitamin C (38% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 759mg per serving (33% 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 recipe?
Yes, you can use frozen rhubarb, but make sure to thaw and drain any excess liquid before mixing it with the other ingredients. This helps prevent a soggy pie. Adjust the sugar if your frozen rhubarb is already sweetened.
What can I do if my pie crust is too soggy?
If your pie crust turns out soggy, consider blind baking it for about 10-15 minutes before adding the filling. This helps set the crust and prevent moisture from the rhubarb from making it soggy. You could also sprinkle some flour or cornmeal on the bottom of the crust before adding the filling.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can check for doneness by gently shaking the pie; if the filling jiggles slightly but is not liquid, it’s ready. Allow it to cool before slicing to ensure clean cuts.
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).