Ingredients for Rhubarb Custard Pie
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How to Make Rhubarb Custard Pie
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1/4 teaspoon ground nutmeg, and a pinch of salt.
- In a separate bowl, whisk 2 large eggs until light and frothy.
- Gradually whisk the dry ingredients into the beaten eggs until completely smooth.
- Gently fold in 4 cups sliced rhubarb.
- Roll out one 9-inch pie crust and place it in a 9-inch pie plate.
- Pour the rhubarb custard filling into the prepared pie crust.
- Roll out the second 9-inch pie crust and cut into 1-inch strips. Arrange the strips over the filling to create a lattice top.
- Dot the top crust with 2 tablespoons of cold unsalted butter, cut into small pieces.
- 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 aluminum foil.
- Let cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
204g
Fat
41g
Carbs
28g
