Description
A nostalgic dessert with a tender crust and creamy custard filling that captures a slice of childhood.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 4–5 tablespoons ice water
- 2 cups fresh rhubarb, chopped (about 1-inch pieces)
- 1 cup granulated sugar
- ¾ cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon ground nutmeg (optional)
Instructions
- Start by making your crust. In a large bowl, combine the flour and salt, then add the chilled cubed butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
- While your crust chills, prepare the filling. In a medium bowl, combine the chopped rhubarb and granulated sugar, mixing well. Let this sit for about 10 minutes so that juices start to release.
- In a separate large bowl, whisk together the heavy cream, eggs, and vanilla extract until well combined. Add the flour and nutmeg, and mix until there are no lumps.
- Preheat your oven to 375°F (190°C). Roll out your chilled pie crust on a floured surface to fit your pie dish. Carefully transfer it to the dish, pressing it into the edges and trimming any excess.
- Spread the sugared rhubarb evenly over the crust. Pour the custard mixture on top, ensuring the rhubarb is well covered.
- Bake in the preheated oven for 45 to 50 minutes, or until the custard is set and the top is lightly golden.
- Once baked, remove the pie from the oven and let it cool before serving.
Notes
For lighter versions, try almond and coconut flour for the crust, or coconut sugar for sweetening. Serve with vanilla ice cream or whipped cream for extra indulgence.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg