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Rhubarb Custard Pie

A classic Rhubarb Custard Pie with a sweet and tart filling baked in a flaky pie crust. Perfect for spring and summer gatherings!
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pie
  • 1 unbaked pie shell
Filling
  • 3 cups chopped rhubarb
  • 1.25 cups granulated sugar
  • 3 eggs, beaten
  • 1 cup heavy whipping cream
  • 3 tablespoons flour
  • 0.5 teaspoon salt

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Place chopped rhubarb into the pie shell.
  3. Whisk together sugar, eggs, cream, flour, and salt.
  4. Pour custard mixture over rhubarb.
  5. Bake at 400°F for 10 minutes, then reduce to 350°F (175°C) and bake for 40 minutes.
  6. Cool completely before serving.

Notes

For a crispier crust, blind bake the pie shell for 10 minutes before adding the filling.