Delicious Rhubarb Custard Pie to Brighten Your Day!
This rhubarb custard pie offers a delightful balance of sweet and tart flavors, perfect for any occasion.
Equipment
- medium bowl
- - Large bowl
- Baking sheet
- Oven
Ingredients
Filling
- 4 cups sliced rhubarb Fresh or frozen
- 2 cups granulated sugar Divided
- ¼ cup all-purpose flour
- ½ teaspoon fine-grain salt
- 3 large eggs Beaten
Pie Shell
- 1 (9-inch) unbaked deep-dish pie shell Homemade or store-bought
- 2 tablespoons cold unsalted butter Cut into cubes
Instructions
Preparation
- Combine sliced rhubarb and ¾ cup granulated sugar in a medium bowl. Allow it to sit for 30-45 minutes, stirring occasionally, until liquid forms. Pour off the liquid if desired.
- Preheat oven to 400°F. Place unbaked deep-dish pie shell on a baking sheet.
- In a large bowl, mix remaining 1 ¼ cups granulated sugar, flour, and salt. Cut in cold butter until small crumbs form.
- Pour in beaten eggs and stir until smooth. Gently fold in drained rhubarb.
- Pour rhubarb mixture into prepared pie shell. Bake for 15 minutes, then reduce temperature to 325°F and continue baking for 45-60 minutes.
- Transfer pie to a cooling rack and allow it to cool to room temperature. Cover with foil and chill in the refrigerator before serving.
Notes
Serve with whipped cream for added sweetness.