Rhubarb Custard Pie

Tart and candy, this rhubarb custard pie recipe is straightforward to make.

Contemporary rhubarb is baked right into a creamy custard single-crust pie that’s able to serve in lower than an hour!

This scrumptious deal with is a summertime favourite that makes essentially the most of recent rhubarb.

Rhubarb Custard Pie with a bite taken out

Components in Rhubarb Custard Pie

This rhubarb pie has a delicous custard filling topped with tart rhubarb slices.

Rhubarb – Use both recent rhubarb stalks or frozen rhubarb for this pie. Contemporary rhubarb is agency whereas frozen rhubarb is a bit softer. If utilizing frozen rhubarb, you’ll want to thaw and drain liquid first so the pie units.
Custard – The custard is made with egg yolks, sugar, and half and half (or gentle cream).
Crust – I like homemade pie dough made with butter and shortening for texture and taste. To make this even simpler to arrange, you employ store-bought pie crust.
Variations – In the event you’re a bit shy on rhubarb, combine in chopped strawberries or peeled and sliced apple. Orange zest is a superb addition to the custard.

Make Rhubarb Custard Pie

Line a pie plate with unbaked pie pastry (recipe under).
Whisk collectively all substances besides the rhubarb.
Fill pie shell with ready rhubarb and pour the custard on high.
Bake till the fruit is tender and the pie is about.

adding ingredients together for custard to make a Rhubarb Custard Pie

pouring custard into rhubarb to make Rhubarb Custard Pie

Ideas for Excellent Rhubarb Custard Pie

Reduce rhubarb into small items about ¼” every to tenderize the fibrous stalks. Be certain the stalks are freed from leaves as they’re poisonous if consumed.
If the sides of the pie crust begin to brown too shortly, cowl them with strips of foil or a pie shield.
Let the pie cool earlier than serving to permit the custard to set.

Retailer

Leftover rhubarb custard pie will be saved in an hermetic container within the fridge for as much as 4 days.
Baked pie can also be really easy to freeze as soon as it’s cooled. Reduce it into single parts, wrap in plastic wrap, and place it in an hermetic container within the freezer for as much as 2 months.

Extra Rhubarb Recipes

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This selfmade pie combines the tangy freshness of rhubarb with the creaminess of selfmade custard in a flaky crust.

Prep Time 10 minutes

Cook dinner Time 50 minutes

Whole Time 1 hour

Cook dinner ModeStop your display screen from going darkish

Preheat the oven to 450°F.
Put together the pie crust in line with your favourite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, making certain it covers the underside and sides evenly. Crimp the sides.
In a small bowl, whisk the eggs till they flip a lightweight yellow coloration. Add cream, sugar, flour, vanilla, and salt. Combine properly.
Fill the ready pie shell with rhubarb. Pour the custard combination overtop.
Place the pie on the underside rack of the preheated oven. Bake it at 450°F for quarter-hour.
Cut back the oven temperature to 350°F and proceed baking the pie for a further 30 to 35 minutes, or till the rhubarb is tender and the pie has set.

In the event you discover the sides of the pie beginning to brown too shortly, you’ll be able to cowl them with aluminum foil to forestall over-browning.
It’s vital to let the pie cool earlier than slicing. This permits the custard to set and makes for cleaner slices.
Be happy to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.

For a 9″ deep dish pie alter the filling as follows:
3 1/2 cups rhubarb
3 egg yolks
1/3 cup gentle cream
1 1/4 cup sugar
3 Tablespoons flour
1 1/2 teaspoons vanilla
1/4 teaspoon salt

Vitamin info offered is an estimate and can range based mostly on cooking strategies and types of substances used.

Course Dessert, Pie

Delicacies American

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