Daves rhubarb custard pie with meringue –There’s something incredibly comforting about a classic rhubarb custard pie. It combines the tartness of rhubarb with a creamy custard, all enveloped in a flaky crust. Whether you’re using a homemade crust or a frozen one, this recipe promises to delight with every bite. Let’s dive into the process of making this delicious dessert that is perfect for any occasion!
A Classic Rhubarb Custard Pie
Take a look at this beautiful pie, which is sure to impress your family and friends.
Ingredients
- 1 unbaked 9-inch pie crust (homemade or frozen)
- 2 cups fresh rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the chopped rhubarb and 1/2 cup of sugar. Let it sit for about 10 minutes to release some juices.
- In another bowl, whisk together the eggs, heavy cream, the remaining sugar, flour, vanilla extract, salt, and nutmeg until well blended.
- Place the rhubarb mixture into the bottom of the pie crust. Pour the custard mixture over the rhubarb, making sure it’s evenly distributed.
- Bake in the preheated oven for 40-45 minutes, or until the custard has set and the pie is golden brown on top. A knife inserted in the center should come out clean.
- Let the pie cool on a wire rack for at least 2 hours to allow the filling to set fully.
- Once cooled, slice and serve your delicious rhubarb custard pie either warm or chilled. Enjoy the perfect balance of sweet and tart flavors!
This rhubarb custard pie is not only a feast for the eyes but also a delightful treat that will bring joy to your table. Serve it up with a dollop of whipped cream or a scoop of vanilla ice cream for that extra touch of indulgence. Happy baking!