Ingredients
Scale
- 2 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 unbaked 9-inch pie crust
Instructions
- Preheat the oven to 425°F.
- In a large mixing bowl, combine the chopped rhubarb, sugar, flour, salt, and cinnamon. Mix well to coat the rhubarb evenly.
- In a separate bowl, whisk together the eggs, heavy cream, and vanilla extract until well combined.
- Pour the egg mixture over the rhubarb mixture and stir gently to combine.
- Pour the filling into the unbaked pie crust, spreading it evenly.
- Bake in the preheated oven for 15 minutes.
- Reduce the temperature to 350°F and continue baking for an additional 30-35 minutes, or until the custard is set and the top is lightly golden.
- Remove from the oven and allow to cool for at least 1 hour before slicing.
Notes
- For a sweeter pie, increase the sugar to 1 1/4 cups.
- You can substitute half of the rhubarb with strawberries for a delicious strawberry-rhubarb variation.
- Serve with whipped cream for added richness.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Amish
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg