Description
This classic Rhubarb Custard Pie features a tender deep-dish crust filled with a tangy, sweet rhubarb custard. The rhubarb is macerated with sugar to release its juices, then combined with a rich custard base and baked to a perfect, slightly wobbly set. Chilled before serving, it offers a delightful balance of tartness and creamy sweetness perfect for spring and summer desserts.
Ingredients
Units
Scale
Pie Filling
- 4 cups sliced rhubarb
- 2 cups granulated sugar, divided
- 1/4 cup all-purpose flour
- 2 tablespoons cold unsalted butter, cut into cubes
- 1/2 teaspoon fine-grain salt
- 3 large eggs, beaten
Crust
- 1 (9-inch) unbaked deep-dish pie shell
Instructions
- Macerate Rhubarb: Place sliced rhubarb and 3/4 cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until liquid forms at the bottom, about 30-45 minutes. Pour off the liquid and save if desired.
- Preheat Oven and Prepare Pie Shell: Preheat the oven to 400°F. Place the unbaked deep-dish pie shell on a baking sheet and set aside.
- Make Custard Mixture: In a large bowl, combine the remaining 1 1/4 cups granulated sugar, flour, and salt. Cut in the cold butter cubes using a pastry cutter or fork until the butter is coated and broken up. Stir in the beaten eggs until fully incorporated and no dry spots remain.
- Combine Rhubarb and Custard: Add the drained rhubarb to the custard mixture and stir gently to combine evenly.
- Fill Pie Shell and Bake: Pour the rhubarb custard mixture into the prepared pie shell. Transfer the pie (on the baking sheet) to the oven and bake at 400°F for 15 minutes.
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the temperature to 325°F and bake for an additional 45 to 60 minutes, or until the pie’s center sets with a slight wobble.
- Cool and Chill: Remove pie from the oven and place on a cooling rack to reach room temperature. Cover loosely with foil and refrigerate the pie to chill before serving.
Notes
- Frozen rhubarb can be used as an alternative; thaw and drain excess liquid before use.
- Save the liquid from macerated rhubarb to add flavor to drinks or sauces.
- Store leftover pie covered in the refrigerator for up to 3 days.
- For a crispier crust, prebake the pie shell for 10 minutes before filling (optional).
- This recipe originates from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry.
Nutrition
- Serving Size: 1 slice
- Calories: 422
- Sugar: 40.5 g
- Sodium: 322 mg
- Fat: 17.8 g
- Saturated Fat: 5.6 g
- Unsaturated Fat: 12.2 g
- Trans Fat: 0 g
- Carbohydrates: 61.5 g
- Fiber: 1.8 g
- Protein: 5.5 g
- Cholesterol: 77 mg
