Classic Tangy Rhubarb Custard Pie

Ingredients

Localized ingredient list prepared for quick scanning.

• 2 large eggs, lightly whisked
• 2 tablespoons whole milk
• 2 cups granulated sugar
• 1/2 cup all-purpose flour
• 1 teaspoon pure vanilla extract
• 4 cups fresh rhubarb, trimmed and chopped into half-inch pieces
• 1 prepared pie crust, for a single-crust 9-inch pie (store-bought or homemade)

Method

Follow the steps in order for the best result.

1. Begin by preheating your oven to a robust 400°F (200°C).
2. Carefully line a 9-inch pie dish with your chosen pastry dough, gently pressing it into place and crimping the edges as desired.
3. In a spacious mixing bowl, thoroughly combine the lightly whisked eggs, whole milk, granulated sugar, all-purpose flour, and pure vanilla extract until the mixture is smooth and well-incorporated.
4. Gently fold in the chopped fresh rhubarb, mixing until all the vibrant pieces are evenly coated with the creamy custard base.
5. Pour this delightful rhubarb custard filling into your prepared pie crust, spreading it evenly.
6. Bake in the preheated oven for approximately 45 to 50 minutes, or until the top is beautifully golden brown and the custard filling appears set when gently shaken.
7. Allow the pie to cool completely on a wire rack for several hours before slicing and serving. This ensures the custard sets perfectly and achieves its optimal texture.