Rhubarb cream pie –Get ready to indulge in the sweet and tangy flavors of a classic rhubarb custard pie! This delightful dessert is perfect for any occasion, whether it’s a family gathering or simply a delightful treat for yourself. The combination of a buttery, flaky crust filled with creamy custard and vibrant rhubarb is sure to satisfy your taste buds. Let’s dive into this amazing recipe!
A Classic Rhubarb Custard Pie
This pie showcases the beautiful balance of sweet and tart flavors, highlighted by the fresh rhubarb. Whether you opt for a homemade crust or use a frozen one, the result will be a mouthwatering dessert that everybody will love.
Ingredients
- 1 pie crust (homemade or store-bought)
- 2 cups fresh or frozen rhubarb, chopped
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) and prepare your pie crust in a 9-inch pie dish. If using a frozen crust, let it thaw at room temperature before use.
- In a large mixing bowl, combine the chopped rhubarb and sugar. Allow it to sit for about 15 minutes so that the rhubarb releases some of its juices.
- In another bowl, whisk together the eggs, heavy cream, flour, vanilla extract, and salt until smooth and creamy.
- After the rhubarb and sugar mixture has rested, pour it into the prepared pie crust, spreading it evenly across the bottom.
- Slowly pour the egg and cream mixture over the rhubarb, ensuring that it covers all the fruit.
- Place the pie in the preheated oven and bake for about 45-50 minutes, or until the custard is set and the top is lightly golden.
- Once baked, remove the pie from the oven and let it cool for at least an hour before slicing. This allows the filling to firm up for easier serving.
- Serve warm or chilled, and enjoy the wonderful balance of flavors in every bite!
Gather your ingredients and get baking! This rhubarb custard pie will quickly become a cherished favorite in your dessert repertoire.