Rhubarb Custard Pie
A single-crust pie combining chopped rhubarb with a lightly sweet egg custard, set firm and gently spiced.
- Prep
- 25 min
- Cook
- 50 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 330 kcal
Equipment
- •9-inch pie plate
Nutrition
Per serving, approximate
- Calories
- 330 kcal
- fat
- 14 g
- carbs
- 44 g
- protein
- 6 g
- calories
- 330
Instructions
- 1
Make the pastry, rest 30 minutes, then line the pie plate and chill.
- 2
Scatter chopped rhubarb evenly over the bottom crust.
- 3
Whisk sugar, eggs, cream, flour and nutmeg until smooth.
- 4
Pour the custard mixture over the rhubarb.
- 5
Bake at 200°C for 15 minutes, then reduce to 160°C and bake 30-35 minutes until the custard is just set with a slight wobble.
- 6
Cool completely, at least 2 hours, before slicing.
Chef's tips
Blind-bake the crust for 10 minutes first if you prefer a crisper bottom.
Ingredient substitutions
- heavy cream → whole milk for a lighter custard
Storage
Refrigerate covered up to 4 days.
Reheating
Best served cold or at room temperature; do not microwave.
Common mistakes to avoid
- •Overbaking until the custard cracks
- •Slicing before it has fully set
Serving suggestions
Cooked Rhubarb Custard Pie?
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