Sue Smith'S Rhubarb Custard Pie
A delicious rhubarb custard pie featuring a tender crust, sweet and tangy rhubarb filling, and a creamy custard, perfect for spring gatherings and dessert lovers.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- Beat eggs slightly; add milk and mix well.
- In a separate bowl, combine sugar, flour, and nutmeg.
- Stir the dry mixture into the egg and milk mixture.
- Add the chopped rhubarb and stir to combine.
- Pour the filling into a pastry-lined pie pan.
- Dot the filling with small pieces of butter.
- Cover with a lattice top crust.
- Bake for 50 to 60 minutes until the crust is browned and filling is set.
Tips & Substitutions
For a richer flavor, consider using half-and-half instead of milk. If you prefer a sweeter pie, you can increase the sugar to 2 1/2 cups. Make sure the rhubarb is fresh and not overly watery; drain excess liquid if necessary. For a unique twist, try adding a teaspoon of vanilla extract to the filling. This pie pairs beautifully with Old-Time Ginger And Molasses Cake for dessert.
Serving Suggestions
Serve the rhubarb custard pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream on top for added creaminess. It pairs well with a side of Cheese Baked Carrots to balance the tartness of the rhubarb. For a festive touch, sprinkle some cinnamon on the whipped cream before serving.
Storage & Reheating
Store any leftovers in an airtight container 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, you can reheat the whole pie in a 350°F oven for about 15-20 minutes until heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of Sue Smith'S Rhubarb Custard Pie contains roughly 921 calories, with 11g protein, 142g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (79% of the Daily Value), calcium (37% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 22g 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 instead of fresh?
Yes, you can use frozen rhubarb, but make sure to thaw and drain it well to avoid excess moisture in the pie. Frozen rhubarb may also need a few extra minutes of baking time to ensure the filling sets properly.
What can I substitute for flour in this recipe?
For a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. Be sure to check the blend's packaging for the best results, as some blends may require additional binding agents for the custard to set properly.
How can I make the pie crust from scratch?
To make a pie crust from scratch, mix 1 1/4 cups of all-purpose flour with 1/2 teaspoon of salt and 1/3 cup of cold butter. Cut the butter into the flour until the mixture resembles coarse crumbs, then add 4-5 tablespoons of cold water until the dough comes together. Roll out and fit into your pie pan.
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).