My mum used to cook this recipe. It has always been my favorite and has a wonderful custardy tangy sweetness.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 3 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 double crust ready-to-use pie crust
- 3 cups diced rhubarb
- 2 eggs
- 1 ½ cups white sugar
- ⅓ cup light cream
- ½ teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the rhubarb into one of the prepared pie crusts. Beat together the eggs, sugar, cream, vanilla extract, and flour until evenly blended; pour over the rhubarb. Use the remaining pie crust to create a lattice, and place on top of the pie.
- Bake in the preheated oven for 15 minutes, then reduce temperature to 350 degrees F (175 degrees C), and continue baking 45 minutes. Cool completely before serving.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 253 mg |
| Sugars | 38 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
I will make it again but I will make some changes probably add some cornstarch to thicken it up,because it appears to be awfully runny after it’s been baked. Other than that it tasted really good, everybody chowed down almost didn’t get a piece.
The easiest of the recipes I’ve seen, and completely delicious. The rhubarb still shines through with it’s tartness. The custard is creamy and delicious. I pair with Chef John’s homemade pie crust.
We really enjoyed this recipe. We could hardly wait for it to cool completely, but definitely allow it to completely cool. We didn’t have light cream, so I added 1 Tbsp of melted butter to the 1/3 cup milk. We used a 9.5 inch pie pan. Nothing bubbled out. We covered the edge of our crust with foil & removed the foil the last 10 minutes. We are making this again today for a teacher appreciation luncheon. Thank you !
I love that this recipe is not too sweet, yet the cream helps cut the tartness of the rhubarb so it doesn’t make you pucker to eat it. I intend to make this again, and fix a few things that happened for me while making this. First, I couldn’t decide between deep dish and regular crusts. I’ve learned this recipe needs deep dish! In the shallow crust, the rhubarb was pretty mounded up (I was hoping it would bake down a little, which it did). There was too much custard- as I poured slowly, it would spill out the sides and at a certain point I gave up and poured the remaining custard into a cupcake tin for a second dessert; this is also an issue that can be fixed with a deep dish pie crust. As the pie baked, even more custard bubbled up and spilled out, so definitely put a pan underneath to catch the drippings, otherwise have fun cleaning your oven. Small issues aside, this was a huge delicious hit at the party I took it to and I would love to make it again.
great! absolutely delicious!everyone loved it!