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Rhubarb Custard Pie

Servings 0

Ingredients

  • 3 c super thinly sliced rhubarb freshly picked from the garden, last rhubarb for the year
  • 5 eggs
  • 3/4 c sugar
  • 1/3 c dark brown sugar
  • 1 tbsp vanilla essence
  • 2/3 c strong baker’s flour
  • 2 c heavy whipping cream 33%
  • 1-2 tbsp strong baker’s flour for sprinkling
  • Cinnamon sugar for sprinkling

Instructions

  • Preheat oven to 350 F
  • Grease pie plate with unsalted butter, set to side
  • Whisk eggs, essence and sugars to combine well
  • Whisk in 1 c of flour, then whisk in the last cup, until completely combined
  • Whisk in 1 c of heavy cream, then whisk in the last cup, until super smooth
  • Fold in sliced rhubarb
  • Pour batter into pie plate, sprinkle top with flour lightly, then sprinkle with cinnamon sugar
  • Bake for 45 mins
  • Cool for an H or two on room temperature, slice and serve

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