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Creamy Rhubarb Custard Pie with Crunchy Almond Crust

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A creamy and tangy rhubarb custard pie featuring a crunchy almond crust, perfect for spring and summer. This easy homemade dessert balances tart and sweet with a smooth custard and nutty crust.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ½ cup (50g) slivered almonds
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • Pinch of salt
  • 3 cups (390g) rhubarb, chopped into ½-inch pieces
  • ¾ cup (150g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) heavy cream or full-fat coconut milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons (16g) all-purpose flour (or gluten-free flour)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine almond flour, slivered almonds, sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand and sticks when pressed.
  2. Press crust mixture evenly into bottom and up sides of a 9-inch pie dish. Bake crust for 12-15 minutes until golden and fragrant. Remove and let cool slightly.
  3. While crust bakes, place chopped rhubarb and sugar in a saucepan over medium heat. Cook, stirring occasionally, about 8 minutes until rhubarb softens but retains some shape. Remove from heat and cool for a few minutes.
  4. In a large bowl, whisk eggs, heavy cream, vanilla extract, flour, and salt until smooth. Gently fold in cooked rhubarb and juices without overmixing.
  5. Pour custard filling into pre-baked almond crust. Place pie dish on baking sheet and bake at 350°F (175°C) for 35-40 minutes until custard is set but slightly jiggly in center.
  6. Cool pie completely on wire rack, then chill in refrigerator for at least 2 hours before serving.

Notes

Pre-bake the almond crust to prevent sogginess. Use room temperature eggs for smoother custard. If crust browns too fast, cover edges with foil halfway through baking. Cool rhubarb before folding into custard to avoid curdling. Frozen rhubarb should be thawed and drained to reduce excess liquid. For dairy-free, substitute heavy cream with coconut milk and butter with coconut oil. For gluten-free, use gluten-free flour in custard.

Nutrition

Keywords: rhubarb pie, custard pie, almond crust, creamy pie, gluten-free dessert, dairy-free option, spring dessert, easy pie recipe

Find it online: https://cooksyla.com/creamy-rhubarb-custard-pie-recipe-easy-homemade-with-crunchy-almond-crust/