Iowa Rhubarb Custard Pie
A creamy custard pie studded with tart rhubarb, baked under a lattice crust, popular each spring when rhubarb comes up in Iowa farm gardens.
- Prep
- 25 min
- Cook
- 55 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •9-inch pie pan
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 15
- carbs
- 48
- protein
- 5
- calories
- 340
Instructions
- 1
Preheat your oven to 400°F. Line a 9-inch pie pan with one round of dough.
- 2
Spread the diced rhubarb evenly over the bottom of the crust.
- 3
Whisk the sugar, flour, eggs, heavy cream, nutmeg, and salt together until smooth.
- 4
Pour the custard mixture evenly over the rhubarb.
- 5
Roll out the second dough round and cut it into strips. Weave the strips over the filling into a crisscross pattern.
- 6
Trim any extra pastry. Pinch and press the edges firmly to seal the pie.
- 7
Bake at 400°F for 15 minutes. Lower the heat to 350°F and bake 35 to 40 minutes more until golden and set.
- 8
Cool the pie completely on a wire rack before slicing so the custard sets firmly.
Chef's tips
Let the pie cool fully, ideally for several hours, so the custard sets properly. If the crust edges brown too fast, cover them loosely with foil.
Storage
Refrigerate covered for up to 4 days.
Reheating
Best served chilled or at room temperature; not typically reheated.
Common mistakes to avoid
- •Slicing into the pie while it is still warm, which makes the filling runny.
- •Using frozen rhubarb without draining off the excess liquid first.
Serving suggestions
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