A delightful twist on a classic rhubarb custard pie, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Place the pie crust into the pie plate, pressing it gently to fit.
Ensure there are no air bubbles under the crust for an even base.
Spread the rhubarb evenly over the pie crust.
Cut the rhubarb into uniform pieces for even cooking.
In a mixing bowl, whisk together the sugar, eggs, and milk until smooth.
Whisk thoroughly to ensure the custard is well combined.
Pour the custard mixture over the rhubarb in the pie crust.
Pour slowly to avoid spilling over the edges.
Sprinkle the top with ground cinnamon.
A light dusting adds a warm flavor and appealing look.
Bake the pie in the preheated oven for 45 minutes, or until the custard is set and the top is golden.
Check the pie halfway through to ensure even baking.
Allow the pie to cool completely before serving to let the custard set.
Cooling is essential for the custard to firm up properly.
Slice and serve your pie, optionally with whipped cream or ice cream.
Use a sharp knife for clean slices and a pie server for easy plating.
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