Rhubarb Custard Pie
Summer sweetness! This Rhubarb Custard Pie captures the best of summer with its tangy rhubarb and creamy custard filling.
Servings: 8 Slices
Calories: 321kcal
Ingredients
Pie Crust
- 1 pie crust for double crust pie
- 1 egg yolk
- 1 TBSP water
Rhubarb Custard Pie
- 4 cups rhubarb chopped 1/2-3/4 inch long if you use more be sure to add extra flour to compensate for the juices
- 2 TBSP butter
- 3 TBSP all purpose flour
- 1 1/2 cups sugar up to 1/2 cup more or LESS sugar
- 1 tsp zest of lemon or orange I've used pomelo before!
- pinch salt
- 3 eggs
Instructions
- roll out 1 crust and line a pie pan with it
- fill with chopped rhubarb, then dot with the butter
- mix flour, sugar, zest, pinch of salt together in bowl
- beat eggs together and stir into the flour sugar mixture
- pour evenly over the chopped rhubarb and butter
- put pie pan in fridge to chill until the top crust is ready
- pre-heat oven to 450˚
- roll out top crust and place over the pie, seal edges with water, pinch to seal and trim edges
- you can make a lattice crust if you prefer
- brush crust with egg yolk beaten with water
- bake at 450˚ for 15 minutes
- then reduce heat to 350˚ and bake another 25-30 minutes
Nutrition
Serving: 8Slices | Calories: 321kcal | Carbohydrates: 53g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 137mg | Potassium: 227mg | Fiber: 2g | Sugar: 38g | Vitamin A: 272IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg