Big Grandma's Rhubarb Cream Pie

Indulge in the nostalgic charm of "Big Grandma's Rhubarb Cream Pie," a timeless dessert that combines the tangy brightness of fresh rhubarb with a luxuriously creamy custard filling. Nestled in a flaky homemade crust, this pie strikes the perfect balance between tart and sweet, making it a standout treat for spring and summer gatherings. The use of heavy cream and a hint of vanilla infuses the filling with a velvety richness, while the chopped rhubarb provides fresh bursts of flavor in every bite. With just 30 minutes of prep time, this classic recipe is a delightful way to honor family traditions and savor the season's best produce. Serve it chilled for a refreshing finish to any meal, and watch as its old-fashioned appeal wins over every guest!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Unsalted butter
• 4 tablespoons Cold water
• 1.25 cups Granulated sugar
• 2 tablespoons All-purpose flour (for filling)
• 0.25 teaspoons Salt
• 0.5 cups Heavy cream
• 2 Large eggs
• 1 teaspoons Vanilla extract
• 3 cups Fresh rhubarb, chopped into 1/2-inch pieces

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Prepare the pie crust: In a large bowl, combine 1.5 cups of all-purpose flour and 0.5 cups of unsalted butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Step 3

Gradually add 4 tablespoons of cold water, one tablespoon at a time, mixing gently with a fork until the dough holds together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 15 minutes.

Step 4

Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Transfer the dough to a 9-inch pie pan, trim any overhang, and flute the edges. Set aside.

Step 5

Prepare the rhubarb filling: In a medium bowl, whisk together 1.25 cups of granulated sugar, 2 tablespoons of all-purpose flour (for filling), and 0.25 teaspoons of salt.

Step 6

In a separate bowl, beat 2 large eggs and stir in 0.5 cups of heavy cream and 1 teaspoon of vanilla extract. Gradually whisk the sugar mixture into the egg mixture until smooth.

Step 7

Spread the chopped rhubarb evenly over the prepared pie crust.

Step 8

Pour the egg and sugar mixture over the rhubarb, ensuring it coats the fruit evenly.

Step 9

Bake the pie in the preheated oven for 50 minutes, or until the filling is set and the crust is golden brown.

Step 10

Allow the pie to cool completely on a wire rack before serving. For the best flavor, chill the pie for at least 2 hours before cutting.

Step 11

Serve cool or at room temperature and enjoy this tangy, creamy delight!

Nutrition Facts

Serving size	(1053.6g)

Amount per serving	% Daily Value*
Calories	2318.5

Total Fat 60.8g	0%
Saturated Fat 31.5g	0%
Polyunsaturated Fat g
Cholesterol 496mg	0%
Sodium 169.4mg	0%
Total Carbohydrate 422.1g	0%
Dietary Fiber 13.4g	0%
Total Sugars 255.9g
Protein 36.6g	0%

Vitamin D 80IU	0%
Calcium 480.0mg	0%
Iron 11.9mg	0%
Potassium 1654.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.0%

Protein: 6.1%

Carbs: 70.9%