Description
A classic dessert featuring a sweet and tangy rhubarb filling baked in a rich, smooth custard and a flaky pie crust.
Ingredients
Scale
1 unbaked pie shell
3 c. chopped rhubarb
1 1/4 c. granulated sugar
3 eggs, beaten
1 c. heavy whipping cream
3 Tbsp. flour
1/2 tsp. salt
Instructions
- Step 1: Preheat your oven to 400°F.
- Step 2: Place the chopped rhubarb into the unbaked pie shell, spreading it out evenly.
- Step 3: In a separate bowl, whisk together the granulated sugar, beaten eggs, heavy whipping cream, flour, and salt until the mixture is smooth.
- Step 4: Carefully pour the custard mixture over the rhubarb in the pie shell.
- Step 5: Bake for 10 minutes at 400°F.
- Step 6: Reduce the oven temperature to 350°F and continue to bake for an additional 40 minutes.
- Step 7: The pie is done when the custard is mostly set. Let the pie cool completely before serving.
- Step 8: Store any leftovers in the refrigerator.
Notes
The very center of the pie may be a little jiggly when you take it out of the oven; it will finish setting as it cools.
Ensure the pie is completely cool before slicing to allow the custard to set properly.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American