Seasons and Suppers · by Jennifer Maloney
Rhubarb Custard Pie
NUTRITION · PER SERVING55M COOK
CAL 12%·PRO 4%
CARBS 51G86% OF CAL
4G FIBER3G OTHER44G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vintage rhubarb custard pie balancing tart fruit with sweet, creamy filling in a flaky crust. A classic American dessert with nostalgic appeal.
dessertamerican🍪 sheet pan⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups rhubarb (fresh or frozen, cut slightly diagonally into 1/2-inch pieces)
- 1 cup white granulated sugar
- 2 Tablespoons cornstarch
- 3 large egg yolks (*see Notes below for optional meringue topping to use up the egg whites)
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 Tablespoon heavy whipping cream (or sour cream or 1 Tablespoon melted and cooled butter)
- 1 9-inch unbaked pie shell (homemade or store-bought, thawed if frozen)
At a glance
PER SERVING · TIME 55M
CAL 12%·PRO 4%
CARBS 51G86% OF CAL
4G FIBER3G OTHER44G TOTAL SUGAR
FAT 4G14% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 40m
- Sodium
- 21mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 112mg
- Calcium
- 16mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 21MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.