Description
A delicious and creamy rhubarb custard pie without the crust, offering a sweet and tangy filling that’s perfect for spring or summer.
Ingredients
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- 2 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1 tablespoon butter (for greasing the pan)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish with butter.
- Place the chopped rhubarb in the greased pie dish, spreading it out evenly.
- In a medium bowl, whisk together sugar, salt, milk, eggs, vanilla extract, flour, and nutmeg until smooth and well combined.
- Pour the custard mixture over the rhubarb in the pie dish, ensuring the rhubarb is evenly covered.
- Bake for 45-50 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
- Allow the pie to cool to room temperature before serving. It will continue to set as it cools.
- Serve chilled or at room temperature, optionally garnished with whipped cream or a dusting of powdered sugar.
Notes
- This pie can be made with frozen rhubarb if fresh is unavailable; just make sure to thaw and drain any excess water.
- If you prefer a sweeter pie, you can increase the sugar by 1/4 cup.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 20g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg