Description
This classic Rhubarb Custard Pie recipe combines the tartness of rhubarb with a creamy, sweet custard, all encased in a buttery, flaky crust. It’s a perfect dessert for spring and summer, showcasing fresh rhubarb in a delightful way.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup cold vegetable shortening, cut into cubes
- 4–6 tablespoons ice water
- 4 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the butter and shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat Oven and Prepare Rhubarb: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim and crimp the edges.
- Make the Rhubarb Filling: In a bowl, combine the chopped rhubarb, sugar, flour, and salt. Toss to coat.
- Make the Custard: In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract.
- Assemble and Bake: Pour the rhubarb mixture into the prepared pie crust. Gently pour the custard over the rhubarb. Bake for 50-60 minutes, or until the crust is golden brown and the custard is set. If the crust starts to brown too quickly, cover the edges with foil.
- Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving. This allows the custard to set fully.
Notes
- For a flakier crust, make sure your butter and shortening are very cold.
- You can use a store-bought pie crust to save time.
- If your rhubarb is particularly tart, you can increase the sugar slightly.
- Serve the pie chilled or at room temperature.
- Prep Time: PT45M
- Cook Time: PT1H
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 45g
- Protein: 5g