Rhubarb Nutmeg Custard Pie
A delightful custard pie with tart rhubarb and warm nutmeg flavors, perfect for spring gatherings or a comforting dessert for family dinners.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Mix the eggs and light cream (or milk) together in a bowl.
- Add sugar, flour, ground nutmeg, and melted butter to the egg mixture, and blend well.
- Place chopped rhubarb into the unbaked 9-inch pie shell, filling it about three-quarters full.
- Pour the custard mixture over the rhubarb in the pie shell.
- Bake in the preheated oven for 50 to 60 minutes, or until the custard is set and lightly golden.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon along with the nutmeg. If you prefer a less sweet pie, reduce the sugar to 1 cup. For a gluten-free version, substitute the flour with a gluten-free baking blend. Ensure the rhubarb is chopped evenly to guarantee even cooking throughout the pie.
Serving Suggestions
Serve the pie warm or chilled, optionally topped with whipped cream or vanilla ice cream for a delightful contrast. It pairs beautifully with Peach Turnovers for a sweet brunch spread. This custard pie is also excellent alongside a cup of coffee or tea, making it a perfect dessert for gatherings.
Storage & Reheating
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30 seconds or until warmed through. Alternatively, reheat the whole pie in a 350°F (175°C) oven for about 15-20 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Nutmeg Custard Pie contains roughly 235 calories, with 4g protein, 45g carbohydrates, and 5g fat.
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. Just make sure to thaw and drain any excess moisture before adding it to the pie shell to prevent a soggy crust.
What can I substitute for eggs in this recipe?
You can use flax eggs as a substitute for the eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, and let it sit for a few minutes until it thickens.
How do I know when the custard is set?
The custard is set when it no longer jiggles in the center and is lightly golden on top. You can also insert a knife into 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).