Rhubarb Custard Pie
Garden rhubarb baked in a simple egg custard in a single crust.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •23 cm pie plate
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15 g
- carbs
- 44 g
- protein
- 6 g
- calories
- 340
Instructions
- 1
Line the pie plate with pastry and chill it while you make the filling.
- 2
Whisk the sugar, flour, eggs, cream, nutmeg and salt until smooth.
- 3
Spread the rhubarb in the shell and pour the custard over it.
- 4
Bake at 220C for 15 minutes, then reduce to 175C and bake 35-40 minutes until the centre barely wobbles.
- 5
Cool completely before cutting — the custard sets as it cools.
Chef's tips
Do not pre-cook the rhubarb; it releases enough liquid in the oven and holds its shape better raw.
Ingredient substitutions
- cream → evaporated milk, common in farm kitchens
- rhubarb → half rhubarb, half strawberries
Storage
Refrigerate and eat within 3 days.
Common mistakes to avoid
- •Overbaking until the custard cracks
- •Cutting while warm
Serving suggestions
Cooked Rhubarb Custard Pie?
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