Rhubarb Custard Pie

Ingredients and Weight:

• 1 ½ cups (225g) granulated sugar
• 1/2 cup (100g) all-purpose flour
• 1/4 teaspoon salt
• 1 cup (240ml) milk
• 3 large eggs
• 2 ½ cups (375g) chopped fresh rhubarb
• 1 store-bought 9-inch (23cm) pie crust

Preparation Time:

30 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together sugar, flour, and salt.
3. In a separate bowl, whisk milk and eggs.
4. Gradually add the wet ingredients to the dry ingredients, whisking until smooth.
5. Stir in chopped rhubarb.
6. Pour the filling into the pie crust.
7. Bake for 50-60 minutes, or until the crust is golden brown and the filling is set.

Nutritional Information:

• Calories: 300
• Fat: 15g
• Carbohydrates: 40g
• Protein: 5g

Dish Characteristics:

• Sweet and tangy filling
• Creamy vanilla custard
• flaky buttery crust

User Comments:

• "This pie is the perfect balance of sweet and tart, and the crust is so flaky."
• "I love how easy this pie is to make. It's a great dessert for a crowd."
• "The rhubarb custard filling is so creamy and smooth."

Special Precautions and Tips:

• Use fresh rhubarb for the best flavor.
• If you don't have a store-bought pie crust, you can make your own.
• Let the pie cool slightly before serving.