Rhubarb custard pie
An amazing dessert twist on a much-maligned vegetable and one of my favorite ways to use a bumper rhubarb crop.This pie combines the creamy sweet richness of custard with the unique sweet-tart flavor of rhubarb. It retains the great flavor—not to mention vitamins—in a delicious dessert.If you like rhubarb pie, strawberry rhubarb pie, or custard pie, give this one a try! If you don't, give it a try anyway!This is the #1 request at my house when the rhubarb's ripe. It's my modification of the recipe from "The Joy of Cooking."
Equipment
- Rolling Pin
- pie plate
- pastry cutter or standing mixer
Ingredients
Pie crust
- 2 C flour
- ⅔ C butter or shortening
- ½ tsp salt
- 4 tbsp water (or more)
Filling
- 3 C rhubarb, cleaned and thinly sliced
- 1 ¾ C sugar
- ½ C flour
- 1 C milk
- ½ tsp grated nutmeg
Instructions
Pie crust
- MIx dry ingredients.
- Cut butter into small pieces and add to dry ingredients. Mix in with pastry blender or standing mixer until the butter is the size of small peas.
- Add water a couple of tablespoons at a time, mixing into the other ingredients. You may need more than 4 tbsp of water. Once the dough forms a ball with your hands, cover with plastic wrap, flatten slightly, and refrigerate for at least 30 minutes.
- Once the dough has chilled, split into 2 pieces. Lightly flour a board and roll the dough to fit your pie plate. The other piece can be used to make a second pie or wrapped well and frozen.
Filling
- Put the sliced rhubarb in the bottom of the pie plate.
- Combine and beat, sugar, eggs, flour, and milk. Pour over rhubarb. Grate or sprinkle nutmeg over the top.
- Bake at 400° for 20. Reduce heat to 350° and bake another 40-50 minutes until the custard is set. The baking time will depend on the size and depth of the pie plate. Custard is done when a clean knife dipped into the middle of the pie comes out clean.