Rhubarb Custard Pie

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: mixing bowl, whisk, pie pan, oven

Ingredients

  • 1 9-inch (23cm) pie crust
  • 3 cups (450g) rhubarb, sliced
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract until well combined.
  3. Fold in the sliced rhubarb, ensuring it is evenly coated with the custard mixture.
  4. Pour the rhubarb custard mixture into the pie crust and spread it out evenly.
  5. Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the crust is golden brown.
  6. Remove the pie from the oven and let it cool completely before serving.
  7. Slice the pie into 6 servings and enjoy!

Rhubarb Custard Pie

  • Servings: 6
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: mixing bowl, whisk, pie pan, oven

Ingredients

  • 1 9-inch (23cm) pie crust
  • 3 cups (450g) rhubarb, sliced
  • 3 large eggs
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, whisk together the eggs, sugar, flour, salt, and vanilla extract until well combined.
  3. Fold in the sliced rhubarb, ensuring it is evenly coated with the custard mixture.
  4. Pour the rhubarb custard mixture into the pie crust and spread it out evenly.
  5. Bake the pie in the preheated oven for 50-60 minutes, or until the custard is set and the crust is golden brown.
  6. Remove the pie from the oven and let it cool completely before serving.
  7. Slice the pie into 6 servings and enjoy!