Rhubarb Custard Pie(9-Inch Pie)
A luscious rhubarb custard pie with a sweet-tart filling, perfect for spring gatherings and dessert lovers seeking a comforting, fruity treat with a hint of richness.
Ingredients
Instructions
- Beat the eggs slightly in a bowl.
- Add the milk to the eggs and mix well.
- In a separate bowl, combine sugar, flour, and rhubarb.
- Pour the rhubarb mixture into a prepared pie crust.
- Dot the filling with small pieces of butter.
- Bake the pie at 400°F (200°C) for 50 to 60 minutes until set and golden.
Tips & Substitutions
For best results, use fresh rhubarb and avoid overly mature stalks, which can be tough. If rhubarb is not available, consider substituting with tart apples or cherries for a different flavor. Make sure to pre-bake your pie crust to prevent it from becoming soggy. Adding a pinch of cinnamon can enhance the overall flavor profile.
Serving Suggestions
Serve the rhubarb custard pie slightly warm or at room temperature. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful twist, try it alongside 'Mom'S Lemon Custard Cake' for a refreshing contrast in flavors. A cup of tea or coffee complements this dessert beautifully.
Storage & Reheating
Allow the pie to cool completely before storing. Cover it with plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help maintain the pastry's crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Custard Pie(9-Inch Pie) contains roughly 429 calories, with 8g protein, 98g carbohydrates, and 2g fat. It is an excellent source of iron (21% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 5g 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, but it's best to thaw and drain excess moisture before adding it to the pie filling. This helps prevent a watery pie. You may want to increase the sugar slightly to account for the tartness of frozen rhubarb.
How do I know when the pie is done baking?
The pie is done when the custard is set and the top is golden brown. You can gently shake the pie; if the center jiggles slightly but is not liquid, it’s ready. Ensure you also check the edges of the crust to avoid burning.
What can I do if my pie crust is too thick?
If your pie crust turns out too thick, try rolling it out more evenly before placing it into the pie dish. Alternatively, you can use a fork to crimp the edges and create a decorative finish, which also helps with even baking.
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).