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Rhubarb Custard Pie
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Flaky crust filled with tangy rhubarb custard, subtly sweetened with orange zest. Easy to make rustic pie in minutes.
Ingredients:
  • 1 (9-inch) pie crust
  • 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces
  • 3 tablespoons all-purpose flour
  • 3/4 cup sugar
  • Zest from 1 large orange
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 1/3 cup heavy whipping cream
Instructions:
  • Preheat the oven to 375°F, positioning the rack in the middle.
  • Shape the crust: Roll the crust into a 12-inch circle, gently lay it over a 9-inch pie plate, fold the edges under, and create a charming crimped look. Chill in the fridge.
  • For the filling: In a large bowl, whisk together flour, sugar, orange zest, cinnamon, nutmeg, and salt. In a separate medium bowl, whisk eggs, heavy cream, and vanilla. Combine the wet ingredients with the dry ingredients and whisk until smooth. Gently fold in the rhubarb using a spatula.
  • Prepare the pie by pouring the filling into the crust and using a spatula to smooth the top.
  • Prepare the pie for baking: Shield the edges of the pie crust with a folded aluminum foil collar, leaving the filling exposed. Bake until the custard is fully set and the crust is golden brown, approximately 45 minutes, removing the foil halfway through.
  • Allow it to cool gracefully on a wire rack until it reaches room temperature, approximately 45 to 50 minutes.
  • Serve the pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving and store leftovers covered in the refrigerator for up to 3 days.

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