1 / 1
Rhubarb Custard Pie
A classic rhubarb custard pie combines a flaky crust with a rich, creamy filling and tart fruit. The custard base uses half-and-half, eggs, and a hint of orange zest to balance the sharp bite of fresh rhubarb. It makes a comforting dessert for spring gatherings or weekend dinners. Almond and vanilla extracts add depth to the sweet and tangy flavor profile.
Ingredients
- ½ (14.1-oz.) pkg. refrigerated piecrusts, at room temperature
- 2 large eggs
- 1 cup half-and-half
- 1 tsp. vanilla extract
- ½ tsp. grated orange zest (from 1 orange)
- ¼ tsp. kosher salt
- ¼ tsp. almond extract
- 1 cup plus 2 Tbsp. granulated sugar, divided
- 4 Tbsp. all-purpose flour, divided, plus more for work surface
- 3 cups sliced (½-inch-thick) fresh (or frozen, thawed, and patted dry) rhubarb (about 13½ oz.)
Instructions
- 1Preheat the oven to 375°F. Roll the refrigerated piecrust on a lightly floured surface until it forms a 12-inch circle.
- 2Transfer the dough to a 9-inch pie plate. Press it firmly into the bottom and up the sides, then fold the edges under and crimp them.
- 3Line the crust with parchment paper, leaving a 3-inch overhang around the edges. Fill the paper with pie weights or dried beans and bake for 15 minutes.
- 4Take the pie plate out of the oven and carefully lift away the parchment paper and weights. Return the crust to the 375°F oven and bake for about 5 more minutes until it turns light golden brown.
- 5Move the crust to a wire rack to cool to room temperature, which takes about 30 minutes. Lower the oven temperature to 350°F.
- 6Combine the eggs, half-and-half, vanilla extract, orange zest, kosher salt, almond extract, 1 cup of the sugar, and 3 tablespoons of the flour in a large mixing bowl. Whisk everything together until smooth.
- 7Put the sliced rhubarb and the remaining 1 tablespoon of flour into a separate bowl and toss to coat the fruit evenly. Set the cooled pie crust on a large rimmed baking sheet.
- 8Arrange the flour-coated rhubarb inside the cooled pie shell. Pour the liquid egg mixture directly over the fruit, then sprinkle the top with the last 2 tablespoons of sugar. Cover the crimped edges of the crust with aluminum foil to prevent burning.
- 9Bake at 350°F for 1 hour to 1 hour and 10 minutes. The pie is done when the filling is set and a thermometer inserted into the center reads 175°F.
- 10Move the finished pie to a wire rack and let it cool completely for about 2 hours. Serve the dessert at room temperature or chill it in the refrigerator first.