A classic and comforting pie featuring tart rhubarb baked in a rich and creamy custard filling, all enclosed in a flaky pie crust.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges. Set aside.
In a large bowl, whisk together the sugar, flour, and salt.
Add the eggs, heavy cream, and vanilla extract to the dry ingredients, and whisk until smooth and well combined.
Spread the chopped rhubarb evenly into the prepared pie crust.
Pour the custard mixture over the rhubarb, making sure it is evenly distributed.
Bake the pie for 45-50 minutes, or until the custard is set and the top is lightly golden. A knife inserted near the center should come out clean.
Let the pie cool completely before slicing and serving. Refrigerate any leftovers.

Use fresh or frozen rhubarb. If using frozen, thaw and drain it well before using.
For a slightly less sweet pie, you can reduce the sugar by 1/4 cup if desired.
This pie is delicious served chilled or at room temperature, optionally with a dollop of whipped cream.