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Rhubarb Custard Pie

A classic spring dessert featuring tart rhubarb stalks baked in a rich, creamy custard nestled within a flaky pie crust.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

Crust
  • 1 crust 9-inch unbaked pie crust
Filling
  • 3 cups rhubarb
  • 3 large eggs
  • 1.5 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Spread the chopped rhubarb evenly across the bottom of the unbaked pie crust.
  3. In a medium mixing bowl, whisk the eggs until lightly beaten, then add the sugar, flour, nutmeg, and salt, whisking until well combined.
  4. Stir the melted butter into the custard mixture and pour the entire mixture over the rhubarb in the pie shell.
  5. Bake in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C).
  6. Continue baking for 40 to 45 minutes, or until the custard is set and the top is lightly browned.
  7. Remove from the oven and let the pie cool completely on a wire rack for at least 2 hours before serving.

Notes

For best results, use fresh rhubarb. If using frozen, thaw and drain thoroughly before adding to the crust.