Description
Tangy-sweet rhubarb with creamy custard in a buttery crust. A classic pie that’s kid-approved!
Ingredients
Scale
3 cups chopped rhubarb
3 large eggs
1 ½ cups sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
½ teaspoon salt
1 unbaked 9-inch pie crust
Instructions
1. Preheat oven to 375°F (190°C).
2. Fit pie crust in a 9-inch dish. Chill while preparing filling.
3. Whisk eggs, sugar, flour, nutmeg, and salt until smooth.
4. Fold in rhubarb. Pour into chilled crust.
5. Bake 45–50 minutes until set. Cool and refrigerate before serving.
Notes
Use fresh or frozen rhubarb. Add strawberries for less tartness. Chill crust to avoid soggy bottoms.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 35
- Sodium: 200
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 55