Rhubarb Custard Pie Recipe
This fast and easy rhubarb custard pie recipe balances out the tart, tangy rhubarb fruit with a sweet cream custard filling and buttery pie crust.
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Ingredients
- 2 large eggs
- 1 ½ cups granulated sugar, divided into ¼ cup and 1 ¼ cup portions
- pinch of kosher salt
- 1 frozen store-bought pie crust in a pie plate
- 1 pound fresh rhubarb, sliced into ½-inch chunks
- 1 large egg white
- ¼ cup heavy cream
- 1 teaspoon water
- 4 Tablespoons unsalted butter, melted
- ⅓ cup all-purpose flour
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