Ingredients
- Fresh rhubarb: 3 cups, chopped into ½-inch pieces
- Granulated sugar: 1½ cups
- All-purpose flour: ¼ cup
- Eggs: 3 large
- Whole milk: 1 cup
- Vanilla extract: 1½ teaspoons
- Salt: ¼ teaspoon
- Butter: 1 tablespoon, melted
- Unbaked pie crust: 1 (9-inch, homemade or store-bought)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs, sugar, flour, milk, vanilla extract, and salt until smooth.
- Fold in the chopped rhubarb and melted butter.
- Pour the mixture into the unbaked pie crust.
- Bake for 45–55 minutes or until the custard is set and the crust is golden brown.
- Cool completely before serving. Best enjoyed chilled or at room temperature.
Notes
- Use fresh rhubarb for best flavor, but frozen (thawed and drained) will work in a pinch.
- Don’t overbake – remove once the center is just set.
- For added depth, sprinkle a pinch of cinnamon over the top before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 26g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg