Grammys favorite rhubarb custard pie –Explore the delightful world of baking with this Classic Rhubarb Custard Pie. This recipe combines the tartness of rhubarb with the creamy richness of custard, all nestled within a flaky pie crust. Whether you opt for a homemade crust or use a frozen one for convenience, this dessert is sure to impress at your next gathering.
Classic Rhubarb Custard Pie
This dish is a perfect blend of sweet and tart flavors, making it a favorite among pie enthusiasts. With the right balance of ingredients, it promises to deliver a comforting and satisfying dessert that showcases the beauty of rhubarb.
Ingredients:
- 1 pie crust (homemade or store-bought)
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Prepare the pie crust in a 9-inch pie dish, ensuring it is evenly rolled out and placed snugly.
- In a large bowl, combine the chopped rhubarb, sugar, flour, and salt. Mix well to ensure the rhubarb is coated with the dry ingredients.
- In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and ground cinnamon (if using) until well combined.
- Pour the egg mixture into the rhubarb mixture and stir gently to combine.
- Carefully pour the filling into the prepared pie crust, spreading it evenly.
- Bake in the preheated oven for 40-45 minutes or until the custard is set and the top is lightly golden brown. If the crust edges begin to brown too quickly, cover them with strips of aluminum foil.
- Once baked, remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.
- Serve chilled or at room temperature, enjoying the delightful combination of rhubarb and custard in every slice.
Enjoy this Classic Rhubarb Custard Pie as a delightful dessert that encapsulates the essence of homemade goodness, perfect for any occasion.