Rhubarb Custard Pie Recipe
Are you in the mood to wow your guests at your next dinner party or holiday get-together? If so, we have the perfect dessert for you. This rhubarb custard pie would be great to prepare for any occasion, and trust us when we tell you that it tastes as good as it looks. Recipe developer Miriam Hahn is one of the best in the business at whipping up desserts that are tasty and healthy, and for that, we are so grateful.
Hahn shares a few of her favorite things about this delicious pie, and we think she hit the nail on the head with this recipe. "I love this pie, because it is such an iconic type of pie that has been around for years. Anything deep red in color you know is loaded with anthocyanins, a very powerful antioxidant," she says. "So it does add lots of health benefit to this pie! It is also super pretty with the red rhubarb decorating the top." Hahn also loves the freshness of the rhubarb. "Rhubarb on its own is very tart tasting, but the added sugar complements it nicely and sweetens it up," she notes. Keep reading to find out how to make this yummy pie in your own kitchen this holiday season and beyond.
Gather the ingredients for rhubarb custard pie
As with any other recipe, the first step in the process is to make a list of ingredients you need to whip up this tasty treat. When you go to the store, be sure to grab some eggs and flour. While you're in the baking aisle, you can also pick up some sugar. Next, grab a few tablespoons of butter and heavy cream. Be sure to double check your cupboard and fridge first for items that you may have at home already.
This recipe is pretty simple, and you only need two more things. Pick up some fresh or frozen rhubarb and then a frozen pie crust. That's really all you need!
Preheat the oven, and beat the eggs
Before you start any of the actual mixing and baking process, go to your oven, and crank the temperature up to 375 F. This way, it has time to get nice and hot before you toss the pie in. If you don't wait for the oven to fully preheat, it can ruin whatever you are baking, and we certainly don't want that!
Next, take out a medium-sized bowl and your eggs. Crack the eggs into to bowl, and then discard the shells in the trash. Beat the eggs lightly, and then move on to the next step.
Add more ingredients
Now that your eggs are good to go, you can continue adding other ingredients to the mix. Start with the flour, and then toss in the sugar. "If you want to keep the flavors more on the tart side, you can cut the sugar to ¾ cup," Hahn notes. Next, drizzle in your butter. As a reminder, you should have melted it ahead of time, making it easier to incorporate. Mix the batter with a whisk until it's well-combined.
Next, pour the batter into the frozen pie crust, and top with chopped rhubarb. "Sometimes it can be hard to find fresh rhubarb depending on where you live, but you can easily make this with frozen rhubarb," Hahn notes. "You just thaw it out."
Bake the pie
Now that your filling is ready, pop the pie the oven, and bake it for 60 to 65 minutes. You can also check to see when the edges brown, and take it out then. Please note that when the pie finishes cooking, the center will still be a little giggly, and that's normal.
Once you take it out of the oven, let the pie sit on a wire rack for at least 30 minutes before serving. "Since it has a custard filling, you do want to let it sit and cool before cutting into. You can even put it in the fridge to harden up the custard if you need to speed up the cooling process," Hahn shares. "This pie is good [enjoyed] slightly warmed, room temp, or even lightly chilled."
Serve, and enjoy
The final step in the process is to slice the pie, and enjoy it. Yes — it's the best part! This sweet treat would be great topped with whipped cream or a scoop of vanilla ice cream. "This is a great traditional pie to serve at the holidays," Hahn says. "Great also for a brunch or dinner party. It can be made ahead, and then left out at room temperature or warmed lightly." She also says that it would be "great with coffee or an after-dinner drink." Place it on a pedestal platter for a great presentation for your guests.
Any leftovers? We've got you covered. "[This pie] stores well in an airtight container for five days," Hahn shares. We hope this pie is a big hit at your next bash!
- 2 eggs
- ⅓ cup flour
- 1 ¼ cups sugar
- 4 tablespoons butter, melted
- ¼ cup heavy cream
- 1 frozen pie crust
- 2 cups fresh or frozen rhubarb, chopped into ½-inch pieces (thawed, if using frozen)
- Preheat oven to 375 F.
- Crack the eggs into a medium-sized bowl, and beat lightly.
- Add the flour, sugar, butter, and heavy cream. Mix with a whisk until well-combined.
- Pour the batter into the frozen pie crust, then top with the chopped rhubarb.
- Bake for 60 to 65 minutes, or until the edges are browned. The center will still be jiggly.
- Let the pie cool on a wire rack for at least 30 minutes before serving.
- Top with whipped cream or ice cream, if desired.
| Calories per Serving | 366 |
| Total Fat | 16.9 g |
| Saturated Fat | 8.5 g |
| Trans Fat | 0.2 g |
| Cholesterol | 65.4 mg |
| Total Carbohydrates | 51.5 g |
| Dietary Fiber | 1.2 g |
| Total Sugars | 31.8 g |
| Sodium | 137.6 mg |
| Protein | 3.2 g |
