Ingredients
Scale
- 1 pie crust
- 2.5 cups rhubarb, cut into pieces
- 1.25 cups sugar
- 4 tbsp flour
- 1/4 tsp salt
- 3 eggs
- 3/4 cup heavy cream
- 1 tbsp butter, melted
- 1.5 tsp vanilla
- 1/8 tsp ground nutmeg
Instructions
- Preheat oven to 425°F (220°C). Prepare pie crust in a 9-inch dish and chill briefly.
- Spread chopped rhubarb evenly in the crust.
- In a bowl, mix sugar, flour, salt, and nutmeg.
- In another bowl, whisk eggs, cream, melted butter, and vanilla until smooth.
- Combine wet and dry ingredients to form a custard mixture.
- Pour custard over rhubarb in the crust.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for 45 minutes.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
- Chilling the crust helps prevent shrinking.
- The pie should slightly jiggle in the center when done.
- Cooling and refrigeration are essential for proper custard texture.
- Serve with whipped cream if desired.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 2200