Description
A delightful dessert with vibrant rhubarb in a creamy custard filling, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 large eggs
- 1–2 tablespoons salted butter
- 9-inch unbaked pastry pie crust
Instructions
- Preheat your oven to 375°F (190°C).
- Combine sugar, flour, and nutmeg in a large mixing bowl.
- Add the diced rhubarb and toss gently to coat.
- Whisk together orange zest, vanilla extract, heavy cream, and eggs in a separate bowl.
- Pour the egg mixture into the rhubarb mixture and stir to combine.
- Pour the filling into the unbaked pie shell evenly.
- Dot the top with small pieces of salted butter.
- Bake for 45-50 minutes, covering loosely with foil after 20 minutes.
- Remove from oven and let cool on a wire rack before serving.
Notes
Use fresh, firm rhubarb for the best results. Consider adding a pinch of cinnamon for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg