Get the Recipe: Rhubarb Custard Pie
A vintage, classic rhubarb custard pie that strikes the perfect balance between sweet and tart, with rhubarb baked in an egg custard filling.
Ingredients
- 3 cups rhubarb, fresh or frozen, cut slightly diagonally into 1/2-inch pieces
- 1 cup white granulated sugar
- 2 Tablespoons cornstarch
- 3 large egg yolks, *see Notes below for optional meringue topping to use up the egg whites
- 1 teaspoon vanilla extract, or vanilla bean paste
- 1 Tablespoon heavy whipping cream, or sour cream or 1 Tablespoon melted and cooled butter
- 1 9-inch unbaked pie shell, homemade or store-bought, thawed if frozen
Instructions
- Preheat the oven to 425F (non-convection/not fan-assisted).
- Remove and discard any rhubarb leaves (they are toxic, so don't ingest and dispose of carefully). Cut the rhubarb stalks slightly on the diagonal, into 1/2-inch pieces to measure 3 cups. Place the rhubarb into a large bowl and set aside.
- In a medium bowl, stir together the white sugar and cornstarch. In a small bowl, whisk together the egg yolks, vanilla and heavy cream. Add the egg yolk mixture to the sugar mixture and stir together well. Add this mixture to the prepared rhubarb and stir together well.
- Spoon the rhubarb filling into an unbaked 9-inch pie shell. Place the pie on top of a baking sheet to catch any bubble-overs. Bake at 400F for 20 minutes, then reduce the oven temperature to 325F and bake for a further 20-25 minutes or until set and lightly golden in spots. (Test the pie for doneness by gently shaking. The centre of the pie shouldn't be jiggly.)
- Remove from the oven and allow to stand for 10-15 minutes before serving. Dust the pie with icing/confectioners' sugar if you like. Store leftover pie in the refrigerator and rewarm in the microwave to serve.
- This pie is lovely served warm with a scoop of vanilla ice cream or a drizzle of heavy cream.
You can use the leftover egg whites to make a meringue to top this pie if you like. See the Notes section for instructions.
If using frozen rhubarb, use it from frozen (do not thaw). Allow a few extra minutes of baking time to cook off the extra liquid.
If the pie crust seems at risk of over-browning, but the pie isn't finished baking, loosely lay a sheet of aluminum foil over the top of the pie for the last part of baking.
If making a meringue topping, prepare the meringue near the end of baking the pie, then refer to the Notes section below for instructions.
Notes
Optional Meringue Topping: When the pie is almost done, whip the leftover egg whites at medium speed until foamy. Increase the mixer speed slightly and gradually add 1/4 cup of white sugar. Increase the mixer speed again slightly, and mix until the meringue is glossy and stiff peaks form. Remove the pie from the oven, spread the meringue over the hot pie, being sure to overlap the crust slightly, then return to the 325F oven for 10-15 minutes or until the meringue is set and lightly golden in spots.
Be sure to read the notes above this Recipe Card for substitution suggestions, recipe tips and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 256kcal, Carbohydrates: 41g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 71mg, Sodium: 108mg, Potassium: 166mg, Fiber: 1g, Sugar: 26g, Vitamin A: 166IU, Vitamin C: 4mg, Calcium: 54mg, Iron: 1mg
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