Step into a world of nostalgia with Grandma's Rhubarb Custard Pie—a delightful dessert that perfectly balances tartness and sweetness, making it an irresistible treat for any occasion! Imagine the warm aroma wafting through your kitchen as this classic American pie bakes to golden perfection. With its creamy custard filling and tender rhubarb, every slice is a taste of home that will have your family begging for seconds. Ready to impress your guests and create lasting memories? Let’s dive into this simple yet scrumptious recipe that’s sure to become a staple in your dessert repertoire!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 unbaked pie crust
- 2 cups rhubarb, chopped
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 3 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your pie crust bakes evenly and the filling sets properly.
- Prepare the unbaked pie crust. If you are using a store-bought crust, follow the package instructions for thawing. If you are making your own, roll out the dough and fit it into a 9-inch pie pan, crimping the edges as desired. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, combine the chopped rhubarb and sugar. Toss them together to coat the rhubarb evenly with sugar. Let this mixture sit for about 10 minutes to allow the rhubarb to release some of its juices.
- After 10 minutes, sprinkle the all-purpose flour over the rhubarb and sugar mixture. Gently mix to incorporate the flour, which will help thicken the custard filling as it bakes.
- In another bowl, whisk together the eggs until they are well beaten. Add the milk and vanilla extract to the eggs and continue whisking until the mixture is smooth and fully combined.
- Pour the egg mixture over the rhubarb mixture, gently folding it in until all the ingredients are well combined. Be careful not to overmix, as you want to maintain the integrity of the rhubarb pieces.
- Remove the pie crust from the refrigerator and pour the rhubarb custard filling into the crust, spreading it evenly.
- Bake the pie in the preheated oven for 15 minutes at 400°F (200°C). After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 35-40 minutes, or until the custard is set and the top is lightly golden.
- To check if the pie is done, insert a knife or toothpick into the center. It should come out clean or with just a few moist crumbs attached.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing. This cooling time will help the custard set further.
- Serve the pie warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips
- Choose Fresh Rhubarb: For the best flavor, use fresh, vibrant rhubarb. Look for firm stalks that are not wilted or bruised. If fresh rhubarb isn’t available, frozen can be a good alternative—just ensure it’s thawed and drained before using.
- Sweeten to Taste: Rhubarb can be quite tart, so feel free to adjust the sugar based on your preference. Start with the suggested amount and add more if you like a sweeter custard.
- Chill the Crust: Chilling your pie crust before adding the filling helps prevent it from shrinking during baking. If you’re making your own crust, let it rest in the fridge for at least 30 minutes before rolling it out.
- Don’t Overmix: When combining the egg mixture with the rhubarb, mix gently to maintain the integrity of the rhubarb pieces. Overmixing can result in a less desirable texture.
- Check for Doneness: To ensure your pie is perfectly baked, insert a knife or toothpick into the center. It should come out clean or with just a few moist crumbs attached, indicating that the custard has set.
- Serve with a Twist: For an extra touch of indulgence, serve your pie with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy toppings complement the tartness of the rhubarb beautifully!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 6g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 95mg
