Ingredients for Irene S Rhubarb Custard Pie
- 4 cups chopped rhubarb
- White Sugar
- 1 cup (2 sticks) softened unsalted butter + ¼ cup (½ stick) cold unsalted butter for topping
- 4 large eggs
- 1 cup all-purpose flour + ¼ cup all-purpose flour for topping
- 1 (9-inch) unbaked pie crust
- Brown Sugar
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How to Make Irene S Rhubarb Custard Pie
- Preheat oven to 375°F (190°C).
- Prepare the rhubarb: Place 4 cups chopped rhubarb in a bowl and cover with 1 cup boiling water. Let stand for 5 minutes.
- While rhubarb steeps, prepare the custard: In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 cup all-purpose flour until just combined.
- Drain the rhubarb well and gently stir it into the custard batter.
- Pour the custard mixture into a 9-inch unbaked pie crust.
- Prepare the topping: In a separate bowl, combine ½ cup granulated sugar, ¼ cup all-purpose flour, and 1 teaspoon ground cinnamon. Cut in ¼ cup (½ stick) cold unsalted butter using a pastry blender or your fingers until crumbly.
- Sprinkle the topping evenly over the custard filling.
- Bake for 50-60 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Top with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
924g
Fat
229g
Carbs
118g
