Description
Rhubarb Custard Pie is a classic dessert combining tart rhubarb and sweet custard nestled in a flaky deep-dish pie crust. This pie features tender rhubarb macerated in sugar, then baked in a rich custard filling until just set, offering a perfect balance of tangy and creamy flavors ideal for spring and summer gatherings.
Ingredients
Units
Scale
Filling
- 4 cups sliced rhubarb (see notes)
- 2 cups granulated sugar, divided
- 1/4 cup all-purpose flour
- 2 tablespoons cold unsalted butter, cut into cubes
- 1/2 teaspoon fine-grain salt
- 3 large eggs, beaten
Pie Shell
- 1 (9-inch) unbaked deep-dish pie shell
Instructions
- Macerate Rhubarb: Place sliced rhubarb and 3/4 cup granulated sugar in a medium bowl. Let it sit, stirring occasionally, for about 30-45 minutes until liquid gathers at the bottom. Pour off and save the liquid if desired for other uses.
- Prepare Oven and Pie Shell: Preheat your oven to 400°F (204°C). Place the unbaked 9-inch deep-dish pie shell on a baking sheet and set aside to get ready for filling.
- Make Custard Mixture: In a large bowl, combine the remaining 1 1/4 cups granulated sugar, all-purpose flour, and salt. Cut in the cold butter using a pastry cutter or fork until the butter is broken into small pieces and coated with the dry mixture. Stir in the beaten eggs until the mixture is smooth without any dry spots.
- Combine Rhubarb and Custard: Add the drained rhubarb to the custard mixture and stir gently to combine everything evenly without mashing the rhubarb.
- Fill Pie Shell and Bake: Pour the rhubarb custard filling into the prepared pie shell. Place the baking sheet with the pie into the preheated oven and bake for 15 minutes at 400°F to set the crust and start the custard cooking.
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the temperature to 325°F (163°C). Continue baking for an additional 45-60 minutes until the custard is mostly set but with a slight wobble in the center indicating perfect doneness.
- Cool and Chill: Transfer the pie to a cooling rack and allow it to cool to room temperature. Once cooled, cover the pie with foil and refrigerate before serving to let flavors meld and the custard firm up further.
Notes
- Frozen rhubarb can be used as a substitute; thaw and drain excess liquid before starting.
- Store leftover pie covered in the refrigerator for up to 3 days for best freshness.
- The liquid drained from the rhubarb can be saved for making syrups, cocktails, or flavoring other desserts.
- This recipe is adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry.
Nutrition
- Serving Size: 1 slice
- Calories: 422
- Sugar: 40.5 g
- Sodium: 321.5 mg
- Fat: 17.8 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 61.5 g
- Fiber: 1.8 g
- Protein: 5.5 g
- Cholesterol: 77.4 mg
