Rhubarb Custard Pie – This rhubarb custard pie balances out the tart, tangy rhubarb with a sweet cream custard filling and buttery pie crust. The best part? The recipe is super easy and fast
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Rhubarb pie is a pie with a rhubarb filling. Popular in the UK, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700’s. Besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. Wikipedia
Why is my rhubarb custard pie runny?
Rhubarb pie fillings are often soft and runny. The rhubarb contains so much water, you either have to add too much thickener or coax the rhubarb to release its liquid before thickening it. … To solve this problem, I mix the rhubarb with the sugar. Over time, the sugar draws out the excess juices
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Rhubarb Custard Pie
Rhubarb Custard Pie
- Prep Time: :30
- Cook Time: 1:50
- Total Time: 3:35
- Yield: 6-8
- Category: Desserts
- Method: Baking
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners’ sugar.
You can make this pie the day before and chill overnight in the fridge.
Keywords: Rhubarb Custard Pie