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Rhubarb Custard Pie

Rhubarb Custard Pie

This Rhubarb Custard Pie features fresh rhubarb with a creamy custard filling, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

Equipment

  • oven
  • mixing bowl
  • pie dish

Ingredients
  

  • 1 9-inch pie shell
  • 2 cups chopped rhubarb
  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground nutmeg
  • 2 eggs, beaten
  • 4 teaspoons milk

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spread rhubarb evenly in unbaked pie shell.
  • Combine sugar, flour, and nutmeg in a medium bowl; mix well. Add eggs and milk; beat until smooth. Pour egg mixture over rhubarb layer.
  • Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in the preheated oven for 50 minutes. Remove foil; bake 10 minutes more.

Notes

Cool slightly before serving.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 36gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 47mgSodium: 121mgPotassium: 125mgFiber: 1gSugar: 26gVitamin C: 2mgCalcium: 37mgIron: 1mg
Keyword baking, Custard, Dessert, pie, rhubarb, Rhubarb Custard Pie
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