This Classically Good Rhubarb Custard Pie is loaded with tart rhubarb and topped off with a sweet egg custard and then baked to perfection. A delicious and decadent pie that is perfect for a summer treat!
The other day when I was at the grocery store, I was so excited to see rhubarb in the produce section. I LOVE rhubarb! It’s so tart and tasty and there are so many ways to use it in your desserts. One of my favorite ways to use it, is in pies. Thus, my absolute favorite pie, in the whole world, is rhubarb pie. Tart and sweet in any dessert is my go-to. As I was looking through my mother-in-law’s recipes, I came across this Rhubarb Custard Pie. I just had to try it! The end result? Excellent! A great, tart, tangy and sweet summer treat!
What is Rhubarb?
Rhubarb is actually a vegetable that looks a lot like celery and comes in stalks. However, unlike celery, it has a reddish color to it. The color of rhubarb varies from light greenish-pink to deep magenta red. Rhubarb has a distinct tart taste to it, making it a great ingredient to use in desserts. Tart and sweet, a perfect combination!
What’s the difference between Red and Green rhubarb?
Believe it or not, there is no significant difference in taste between red and green rhubarb. They both have the tart flavor that is common to rhubarb. Color variations range between soft green and speckled stalks to bright red stalks.
Since color doesn’t really matter in terms of flavor, when it comes to using rhubarb, think about how you are going to use it. For example, if you are making a strawberry rhubarb pie or a crisp, you may want to go with stalks that are bright red for an appealing rosy hue. However, if the rhubarb is going to be hidden in your recipe, use the speckled or green stalks. Remember, we eat with our eyes so if you are seeing it, use more appealing and colorful stalks.
Choosing your rhubarb stalks
While color doesn’t affect the ripeness or sweetness of the rhubarb, here are a few simple tips when buying. First, make sure the stalks are firm, bruise free and have a slight sheen to them. Second, check the leaves. Make sure they haven’t wilted or are rotten. Once you have chosen your stalk, cut off the leaves. The leaves are actually poisonous and who wants to make a poisonous treat?
What does Rhubarb Custard Pie taste like?
Pairing rhubarb with sugar, eggs and heavy cream makes a perfect pairing! The tart taste of the rhubarb paired with a heavenly, light, creamy custard makes this pie irresistible. In addition, save time by using a store bought pie shell or use my Simple All-Butter Pie Crust to give this pie a nice buttery crust!
Are you ready to make this delicious summer sweet treat? Then let’s get started…
Classically Good Rhubarb Custard Pie-Ingredients
Rhubarb, ground cinnamon, pure vanilla extract, heavy whipping cream, flour, unsalted butter, sugar, eggs, salt, single pie crust.
Instructions
Preheat oven to 400 degrees. Melt butter in a sauce pan over low heat. Set aside too cool. In a mixing bowl, combine rhubarb, sugar, flour and salt. Set aside for 10 minutes.
Prepare single crust pie shell or use a store bought one. For this recipe I used Marie Callender’s pie shell. Add rhubarb mixture to the pie shell and bake for 15 minutes.
Using a hand mixer beat eggs until light, creamy and fluffy. Beat in melted butter, heavy whipping cream. Slowly add in sugar while beating. Beat in pure vanilla extract and ground cinnamon. Once the pie has cooked for 15 minutes, remove it from oven. Pour cream mixture into the pie shell, filling it just to the top of the pie shell. You may have left over cream depending on how deep your pie plate is. Reduce oven to 350 degrees. Continue to bake the pie for an additional 45 minutes or until the top becomes golden brown and the center of the pie is slightly jiggly. Remove pie and let cool.
Serve cold, room temperature or lightly heated. Enjoy! This pie must be refrigerated because of the cream custard filling.
For other delicious fruit pies try my:
In addition try my:
Classically Good Rhubarb Custard Pie
Equipment
- Mixing Bowl
- hand mixer
Ingredients
Rhubarb Pie Filling
- 4 cups rhubarb chopped into 1/2 inch pieces
- 1 cup granulated sugar
- 1/3 cup flour
- 1/2 tsp salt
Custard Filling
- 2 eggs
- 1/4 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1/4 tsp pure vanilla extract
- 1/16 tsp ground cinnamon
Instructions
- Preheat oven to 400 degrees.
- Melt butter in a sauce pan over low heat. Set aside too cool.
- In a mixing bowl, combine rhubarb, sugar, flour and salt. Set aside for 10 minutes.
- Prepare single crust pie shell or use a store bought one.
- Add rhubarb mixture to the pie shell and bake for 15 minutes.
- Using a hand mixer beat eggs until light, creamy and fluffy.
- Beat in melted butter, heavy whipping cream.
- Slowly add in sugar while beating.
- Beat in pure vanilla extract and ground cinnamon.
- Once the pie has cooked for 15 minutes, remove from oven. Pour cream mixture into pie shell, filling just to the top of the pie shell. You may have left over cream depending on how deep your pie plate is.
- Reduce oven to 350 degrees. Continue to bake pie for an additional 45 minutes or until the top becomes golden brown and the center of the pie is slightly jiggly.
- Remove pie and let cool.
- Serve cold, room temperature or lightly heated. Enjoy!
- This pie must be refrigerated because of the cream custard filling.
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