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Rhubarb Custard Pie

Rhubarb Custard Pie: Brighten Your Spring with This Delight

This Rhubarb Custard Pie is a delightful balance of sweet and tart flavors, perfect for spring gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 standard pie crust Pie Crust par-baked
For the Filling
  • 4 cups Rhubarb fresh or thawed frozen
  • 1 cup Sugar adjust based on tartness
  • 1 cup Sour Cream full-fat recommended
  • 3 large Eggs
  • 1 tablespoon Apple Cider Vinegar or lemon juice

Equipment

  • Oven
  • Mixing bowl
  • Pie Plate
  • wire rack

Method
 

Step-by-Step Instructions for Rhubarb Custard Pie
  1. Preheat your oven to 375°F (190°C) and par-bake the pie crust for 15-20 minutes until lightly golden.
  2. Rinse and slice rhubarb, mix with sugar, and spread it evenly over the pie crust.
  3. Whisk together sour cream, eggs, and apple cider vinegar, then pour over the rhubarb layer.
  4. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  5. Allow the pie to cool completely on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 250mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Keep the crust cold before baking for better texture. Remember not to overfill with custard to avoid spills.

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