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Rhubarb Custard Pie

Rhubarb Custard Pie is my absolute favorite pie - the tart rhubarb mixed with lots of sugar and a creamy custard is just decadent! It is also a very special dessert recipe because my Dad made it every year for my birthday.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine American

Servings 8

Calories 364 kcal

Equipment

• Pie plate
• Glass storage containers
• Chef's Knife
• Cutting Board

Ingredients

  

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• 1 pie crust
• 1 lb rhubarb diced
• 1/3 cup flour
• 1 1/2 cups granulated sugar
• 2 eggs large
• 1/2 stick butter unsalted, melted
• 1/4 cup heavy cream

Instructions

 

• Preheat oven to 400

  Frozen Crust: Thaw pie 10 min at room temperature. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes. Remove weights and bake 10 min more. 

  Refrigerated Crust: Place pie dough in a 9-inch pie plate and crimp edges. Prick bottom and sides with fork. Add pie weights (or uncooked beans) and bake for 12-15 minutes.
  1 pie crust
• Let crust cool before filling.
• In a bowl, toss rhubarb with 1/4 cup sugar and stir. 
  1 lb rhubarb, 1 1/2 cups granulated sugar
• In a separate large bowl, whisk together flour, remaining sugar, eggs, butter and heavy cream until smooth & combined. Pour custard mixture into cooled pie crust.
  1/3 cup flour, 2 eggs, 1/2 stick butter, 1/4 cup heavy cream, 1 1/2 cups granulated sugar
• Scatter rhubarb across entire pie. Feel free to push it down into the custard a little. Sprinkle a few additional tablespoons of sugar over the top of the pie.
• Bake at 400 for 50 minutes. Pie will be slightly puffed, golden brown and a little wobbly in the center. Be sure to cover crust edges with aluminum foil if it starts to brown too much.
• Transfer to a wire rack and cool for 1 hour. Refrigerate until ready to serve.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1sliceCalories: 364kcalCarbohydrates: 55gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 65mgSodium: 153mgPotassium: 214mgFiber: 2gSugar: 38gVitamin A: 403IUVitamin C: 5mgCalcium: 67mgIron: 1mg

Keyword pie, rhubarb

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