Description

This classic Rhubarb Custard Pie combines tangy fresh rhubarb with a smooth, creamy custard filling nestled in a flaky pastry crust. The pie is lightly spiced with nutmeg and brightened with a hint of orange zest, making it a perfect balance of sweet and tart flavors. Baked to golden perfection with buttery dots on top, it’s an inviting dessert ideal for spring and summer gatherings.

Ingredients

Scale

Filling Ingredients

1 cup granulated sugar
¼ cup all-purpose flour
¼ teaspoon ground nutmeg
3 cups fresh rhubarb, diced
½ teaspoon orange zest
1 teaspoon vanilla extract
¼ cup heavy cream
2 large eggs
1 to 2 tablespoons salted butter (for dotting on top)

Crust

9-inch unbaked pastry pie crust

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie.
Mix Dry Ingredients: In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and ground nutmeg to combine the dry components of the filling.
Coat Rhubarb: Add the diced fresh rhubarb to the dry mixture and toss until evenly coated. Let this sit briefly to allow the flavors to meld and moisture to develop.
Prepare Custard: In a separate bowl, whisk together the orange zest, vanilla extract, heavy cream, and eggs until smooth and well combined to form the custard base.
Combine Filling: Pour the custard mixture over the rhubarb mixture and stir gently to thoroughly combine all components of the filling.
Assemble Pie: Transfer the filling into the unbaked pie crust, spreading it out evenly to ensure uniform baking.
Add Butter Dots: Dot the top of the filling with small pieces of salted butter. This will add richness and help create a glossy, golden finish during baking.
Bake the Pie: Place the pie in the preheated oven and bake for 45–50 minutes. After 20 minutes, cover the edges of the crust with foil to prevent over-browning and allow the filling to set properly.
Cool and Serve: Remove the pie from the oven once the filling is set and the top is golden. Let it cool completely on a wire rack before slicing and serving to allow the custard to firm up.

Notes

Using fresh rhubarb ensures the best flavor and texture, but frozen rhubarb can be used if thawed and drained well.
Be sure to cover the crust edges with foil partway through baking to avoid a burnt crust edge.
Allow the pie to cool fully before cutting to get clean slices and prevent the custard from oozing.
For a slightly tangier pie, increase the orange zest to 1 teaspoon.
You can prepare the pie crust ahead of time and keep it refrigerated until ready to fill and bake.