Rhubarb Custard Pie
This homemade pie combines the tangy freshness of rhubarb with the creaminess of homemade custard in a flaky crust.
Foto: Spend With Pennies
Ingredients
- 1 single pie crust
- 2 ½ cups fresh rhubarb (sliced ¼ inch)
- 2 large egg yolks
- ¼ cup half and half (or light cream)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Steps
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Preheat the oven to 450°F.
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Prepare the pie crust according to your favorite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, ensuring it covers the bottom and sides evenly. Crimp the edges.
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In a small bowl, whisk the eggs until they turn a light yellow color. Add cream, sugar, flour, vanilla, and salt. Mix well.
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Fill the prepared pie shell with rhubarb. Pour the custard mixture overtop.
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Place the pie on the bottom rack of the preheated oven. Bake it at 450°F for 15 minutes.
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Reduce the oven temperature to 350°F and continue baking the pie for an additional 30 to 35 minutes, or until the rhubarb is tender and the pie has set.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| single pie crust | 1 | - | - |
| fresh rhubarb | 2.5 cups | - | - |
| egg yolks | 2 large | - | - |
| half and half | 0.25 cup | Rp 35.000/kg | Rp 2.074 |
| granulated sugar | 0.75 cup | - | - |
| all-purpose flour | 2 tablespoons | - | - |
| vanilla extract | 1 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
*Estimated market prices, may vary by region
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