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Easy Rhubarb Cream Pie Recipe

Easy Rhubarb Cream Pie Recipe

This delightful rhubarb cream pie is the perfect balance of sweet and tart, with a creamy filling and a crisp crust.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups chopped rhubarb fresh
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 2 large eggs beaten
  • 1 teaspoon vanilla extract
  • 1 9-inch pie crust unbaked

Instructions

Preparation Steps

  • Preheat your oven to 350°F (175°C).
  • Scatter the chopped rhubarb evenly over the unbaked pie crust.
    2 cups chopped rhubarb
  • In a mixing bowl, whisk together sugar, flour, heavy cream, beaten eggs, and vanilla extract.
    2 cups chopped rhubarb
  • Pour the mixture over the rhubarb in the pie crust.
  • Bake in the preheated oven for 40 minutes or until the filling is set and the crust is golden brown.
  • Allow the pie to cool before serving.

Notes

Serve chilled or at room temperature for the best flavor experience.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg