Rhubarb Custard Pie
Yield: 8 servings
My Grandma Renelt's rhubarb custard pie recipe features a flaky crust filled with a rich egg custard and tart rhubarb. You’ll love this sweet spring and summer dessert!
Ingredients
- 2 cups diced fresh rhubarb
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 large eggs
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- pastry crust for a double-crust pie
- milk for brushing pie crust
- 2 tablespoons coarse sugar (I like to use this sparkly large-grain sugar)
Instructions
- Place oven rack one position lower than the center of the oven. Then preheat oven to 350° F.
- Line a 9" pie plate (just a regular pie plate, not a deep dish one) with bottom pie crust and spread rhubarb over the bottom.
- In a medium bowl, stir together the sugar, flour, salt, and nutmeg. Add eggs and mix slightly. Pour mixture over the rhubarb and then dot with butter over the top.
- Cut second pie crust into strips and make a lattice top. Brush lattice strips with milk and sprinkle with course sugar. Place in oven and bake for 45 to 60 minutes, or until crust is nicely browned.
Notes
from my Grandma Renelt's recipe box
Nutrition Information:
Serving: 1 Calories: 364kcal Carbohydrates: 54g Protein: 6g Fat: 15g Saturated Fat: 6g Polyunsaturated Fat: 7g Cholesterol: 85mg Sodium: 268mg Fiber: 2g Sugar: 34g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.