A classic dessert that combines the tartness of rhubarb with the richness of cream, creating a delightful flavor profile that is both sweet and tangy.
Ingredients
Scale:
2 cups of fresh rhubarb, cut into 1-inch pieces
1 cup of granulated sugar
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1/2 cup of unsalted butter, chilled and cut into small pieces
1/2 cup of heavy cream
2 large eggs
1 teaspoon of vanilla extract
1 pie crust (homemade or store-bought)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
In a large bowl, combine the rhubarb, granulated sugar, flour, and salt. Mix until the rhubarb is evenly coated with the dry ingredients.
Roll out the pie crust and place it in a 9-inch pie dish. Fill the pie crust with the rhubarb mixture and dot the top with the unsalted butter.
In a separate bowl, whisk together the heavy cream, eggs, and vanilla extract. Pour the cream mixture over the rhubarb filling.
Bake the pie for 40-50 minutes, or until the crust is golden brown and the filling is set. You can check for doneness by inserting a knife into the center of the pie. If it comes out clean, the pie is ready.
Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before serving.
