Rhubarb Custard Pie – Spend With Pennies
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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 probably the most of recent rhubarb.
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, make sure 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 home made pie dough made with butter and shortening for texture and taste. To make this even simpler to organize, you utilize store-bought pie crust.
- Variations – When you’re a little bit shy on rhubarb, combine in chopped strawberries or peeled and sliced apple. Orange zest is a superb addition to the custard.
Methods to Make Rhubarb Custard Pie
- Line a pie plate with unbaked pie pastry (recipe beneath).
- Whisk collectively all components besides the rhubarb.
- Fill pie shell with ready rhubarb and pour the custard on prime.
- Bake till the fruit is tender and the pie is about.
Suggestions for Good Rhubarb Custard Pie
- Lower 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 perimeters of the pie crust begin to brown too rapidly, cowl them with strips of foil or a pie protect.
- Let the pie cool earlier than serving to permit the custard to set.
Methods to Retailer
- Leftover rhubarb custard pie may be saved in an hermetic container within the fridge for as much as 4 days.
- Baked pie can be really easy to freeze as soon as it’s cooled. Lower 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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Rhubarb Custard Pie
This home made pie combines the tangy freshness of rhubarb with the creaminess of home made custard in a flaky crust.
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Preheat the oven to 450°F.
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Put together the pie crust in response to your favourite recipe, or use a premade pie crust. Line a 9-inch glass pie pan, guaranteeing it covers the underside and sides evenly. Crimp the perimeters.
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In a small bowl, whisk the eggs till they flip a lightweight yellow colour. Add cream, sugar, flour, vanilla, and salt. Combine properly.
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Fill the ready pie shell with rhubarb. Pour the custard combination overtop.
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Place the pie on the underside rack of the preheated oven. Bake it at 450°F for quarter-hour.
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Cut back the oven temperature to 350°F and proceed baking the pie for an extra 30 to 35 minutes, or till the rhubarb is tender and the pie has set.
- When you discover the perimeters of the pie beginning to brown too rapidly, you’ll be able to cowl them with aluminum foil to stop over-browning.
- It’s necessary to let the pie cool earlier than slicing. This enables the custard to set and makes for cleaner slices.
- Be at liberty to serve this pie with a dollop of whipped cream or a scoop of vanilla ice cream.
For a 9″ deep dish pie regulate 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
Energy: 114 | Carbohydrates: 22g | Protein: 1g | Fats: 3g | Saturated Fats: 1g | Polyunsaturated Fats: 0.3g | Monounsaturated Fats: 1g | Ldl cholesterol: 53mg | Sodium: 78mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 0.3mg
Diet info offered is an estimate and can range primarily based on cooking strategies and types of components used.
Course Dessert, Pie
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