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Rhubarb Custard Pie

Rhubarb Custard Pie Recipe

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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 unbaked 9-inch pie crust, homemade or store-bought
  • 4 cups sliced rhubarb (about 1 lb / 450 g)
  • 1 1/4 cups (250 g) granulated sugar, divided
  • 3 tbsp all-purpose flour, divided
  • 3 large eggs
  • 1 cup (240 ml) whole milk
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1 tbsp unsalted butter, cut into small bits

Method
 

  1. Line a 9-inch pie plate with the chilled crust, trim and crimp edges, then refrigerate.
  2. Toss rhubarb with 1/2 cup sugar and 1 tbsp flour; let sit 15 minutes.
  3. Whisk eggs, remaining sugar, remaining flour, salt until smooth; add milk and vanilla and whisk again.
  4. Spread rhubarb mixture in the crust, pour custard on top, and dot with butter bits.
  5. Bake at 400°F for 10 minutes, then reduce to 350°F and bake 40 to 50 minutes, until center jiggles gently.
  6. Cool on a wire rack at least 1 hour, then slice and serve warm or at room temperature.

Notes

If you have extra rhubarb, slice and freeze it for another pie. The pie tastes best the day it’s baked, but leftovers keep well covered in the fridge for up to 4 days. Let it cool completely before refrigerating to avoid a soggy crust.