Description
A classic dessert combining the tartness of rhubarb with creamy custard, perfect for spring gatherings.
Ingredients
Scale
- 1 unbaked pie shell
- 3 cups chopped rhubarb
- 1 1/4 cups granulated sugar
- 3 beaten eggs
- 1 cup heavy whipping cream
- 3 tablespoons flour
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C).
- Evenly distribute the chopped rhubarb into the unbaked pie shell.
- In a mixing bowl, whisk together the sugar, eggs, heavy cream, flour, and salt until smooth.
- Pour the custard mixture over the rhubarb in the pie shell.
- Bake for 10 minutes at 400°F, then reduce the temperature to 350°F (175°C) and continue baking for an additional 40 minutes, or until mostly set.
- Allow the pie to cool completely before serving.
Notes
Serve at room temperature or slightly chilled. Consider adding vanilla ice cream or fresh berries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg