Rhubarb Cream Pie
Treat yourself to the perfect balance of tart and sweet with this luscious Rhubarb Cream Pie, a classic dessert that melts hearts with every slice. Featuring a flaky, buttery pie crust filled with tender, tangy rhubarb and smothered in a silky vanilla-infused custard, this pie is an irresistible way to celebrate the vibrant flavors of spring. The custard is decadently rich, thanks to heavy cream and eggs, while the rhubarb adds a refreshing twist that keeps the sweetness in check. With minimal prep time and straightforward baking instructions, this homemade pie is an elegant yet approachable choice for entertaining or indulging in something extra special. Serve chilled or at room temperature for a dessert that’s as stunning as it is satisfying. Perfect for rhubarb season, this rhubarb cream pie is guaranteed to be a showstopper at family gatherings or any occasion.
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Recipe Information
Ingredients
- 1 piece Unbaked 9-inch pie crust
- 3 cups Fresh rhubarb, diced
- 1.5 cups Granulated sugar
- 3 tablespoons All-purpose flour
- 2 large Eggs
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 400°F (200°C).
Roll out the unbaked pie crust and gently press it into a 9-inch pie pan. Trim any excess and crimp the edges. Place the crust in the refrigerator while preparing the filling.
In a large mixing bowl, combine the diced rhubarb, granulated sugar, and all-purpose flour. Mix well to coat the rhubarb evenly. Pour this mixture into the prepared pie crust, spreading it evenly.
In a separate bowl, whisk together the eggs, heavy cream, vanilla extract, and salt until fully combined. Pour this custard mixture over the rhubarb filling, ensuring it covers the rhubarb as evenly as possible.
Place the pie on the middle rack of the preheated oven and bake for 10 minutes at 400°F (200°C).
Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 50 minutes, or until the filling is set and the crust is golden brown.
Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving.
Serve chilled or at room temperature. Enjoy your delicious rhubarb cream pie!
Nutrition Facts
Calories |
2785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 1228 mg | 53% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 307.3 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 414 mg | 32% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1373 mg | 29% | |
*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.
