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–+ servings
Rhubarb baked in a pie crust. Overhead picture of uncut pie.
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Rhubarb Custard Pie

Course Dessert
Cuisine American
Keyword Dessert, Pie
Prep Time 10 minutes
Cook Time 55 minutes
Servings 8 Servings

Ingredients

  • 1 9-in Frozen Deep-Dish Pie Crust
  • 3 cups chopped fresh rhubarb
  • 1 cup granulated white sugar
  • 3 eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 ½ tablespoon all-purpose flour
  • ¼ tsp salt
US Customary - Metric

Instructions

  • Preheat the oven to 400°.
  • Add the chopped rhubarb to the pie shell. Make sure that it is evenly spread out.
  • In a medium bowl, whisk together the eggs, sugar, cream, vanilla, flour, and salt. The custard mixture should be smooth.
  • Pour the custard over the rhubarb in the pie shell.
  • Place in the oven and bake for 10 minutes. Reduce the oven heat to 350° and bake for an additional 45 minutes. The pie may slightly jiggle, but it should not be too liquidly.
  • Remove from oven and allow the pie to cool before serving. It is important to allow the filling to cool because it will be thinner while warm. Store in the fridge.