French Rhubarb Pie
Delight your taste buds with the irresistible charm of French Rhubarb Pie, a stunning combination of tangy rhubarb and creamy vanilla custard nestled in a buttery, flaky crust. This elegant dessert is a harmonious blend of tart and sweet, featuring fresh, vibrant rhubarb lightly sweetened and enveloped in a luscious mixture of eggs, heavy cream, and a hint of vanilla. With just 20 minutes of prep time and a short chill in the fridge before baking, this pie is perfect for both special occasions and casual gatherings. Finished with a delicate dusting of powdered sugar, it’s as beautiful as it is delicious. Serve this classic French-inspired pie slightly chilled or at room temperature for a show-stopping treat that’s sure to impress. Perfect for spring and summer, the French Rhubarb Pie will quickly become a favorite in your dessert repertoire!
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Recipe Information
Ingredients
- 1 crust Pie crust (store-bought or homemade)
- 4 cups Fresh rhubarb, trimmed and chopped
- 1 cup Granulated sugar
- 3 tablespoons All-purpose flour
- 3 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and press it into a 9-inch pie pan. Trim any excess crust around the edges, leaving about 1/2-inch overhang. Crimp the edges if desired.
Prick the bottom of the crust with a fork and place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, combine the chopped rhubarb, granulated sugar, and all-purpose flour. Toss to coat the rhubarb evenly and set aside.
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until smooth and well combined.
Remove the pie crust from the refrigerator. Spread the rhubarb mixture evenly over the bottom of the crust.
Pour the custard mixture over the rhubarb, allowing it to fill in the gaps.
Place the pie on the middle rack of the preheated oven and bake for 45–50 minutes, or until the filling is set, the crust is golden, and the center only slightly jiggles when shaken.
Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to firm up as it cools.
Once cooled, dust the top of the pie with powdered sugar. Slice and serve at room temperature or slightly chilled.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 798 mg | 266% | |
| Sodium | 1816 mg | 79% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 225.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 625 mg | 48% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2080 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
