Description
A delightful dessert combining tangy rhubarb with a smooth custard filling, perfect for spring and summer.
Ingredients
- ½ cup (115g) soft salted butter (divided)
- 3 cups (375g) thinly sliced rhubarb (¼-inch/0.5cm slices)
- 4 large eggs
- 1 cup (240ml) milk
- ¾ cup (150g) natural evaporated cane sugar
- ½ cup (70g) flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Use 1 tablespoon of the butter to generously grease the pie pan. Melt the rest of the butter and allow it to cool slightly.
- Evenly spread the sliced rhubarb into the buttered pie pan.
- In a blender, combine the eggs, milk, sugar, flour, vanilla, nutmeg, and slightly cooled melted butter. Blend for 1 to 2 minutes until smooth.
- Pour the batter over the rhubarb. Push down any floating pieces to ensure they are coated.
- Bake for 45 to 50 minutes until the top is browned and puffed.
- Allow pie to cool completely before cutting into wedges. Serve at room temperature or chilled.
Notes
Refrigerate for 3-4 days. Serve alone or with ice cream or whipped cream.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American