Rhubarb Custard Pie Recipe
Rhubarb Custard Pie Recipe
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Rhubarb Custard Pie Recipe
This delectable rhubarb custard pie recipe combines the tartness of fresh rhubarb with a creamy custard filling, all enveloped in a flaky, buttery crust. Ideal for spring and summer gatherings, this rhubarb custard pie recipe is not only a feast for the taste buds but also a stunning addition to any dessert table. Whether you’re an experienced baker or a novice in the kitchen, this rhubarb custard pie recipe is straightforward and yields delicious results that will impress your family and friends.
Description
Rhubarb custard pie recipe is a classic dessert that perfectly balances the tangy flavor of rhubarb with a smooth, rich custard. This recipe captures the essence of spring with its fresh ingredients and vibrant colors. Rhubarb, often known for its bright pink and green stalks, adds a pop of color and a unique taste to the custard filling. When baked, the rhubarb softens and melds beautifully with the creamy custard, creating a harmonious blend of flavors.
Origin of Rhubarb Custard Pie recipe
Historically, rhubarb has been used in cooking for centuries, often in pies and desserts. The combination of rhubarb and custard emerged as a popular choice due to the natural tartness of the rhubarb, which pairs well with the sweetness of the custard. This rhubarb custard pie recipe not only satisfies your sweet tooth but also offers a refreshing contrast to richer desserts, making it a perfect option for spring and summer gatherings.
Serving Suggestions
Serve this rhubarb custard pie slightly chilled or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream, enhancing the overall experience. Consider garnishing with fresh mint leaves for a pop of color and added freshness.
Variations
Feel free to experiment with this recipe by adding a sprinkle of cinnamon or nutmeg to the custard for an extra layer of flavor. For those looking to reduce sugar, consider substituting with honey or maple syrup for a more natural sweetness.
Health Benefits
Rhubarb is low in calories and packed with vitamins and minerals, making this pie a relatively healthier dessert option. While the custard adds richness, using less sugar can help balance out the nutritional profile.
In summary, this rhubarb custard pie recipe is a must try for any dessert lover. Its unique flavor combination, appealing appearance, and ease of preparation make it a standout choice for any occasion.
Ingredients
- For the Pie Crust:
- 1 ½ cups all purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ teaspoon salt
- 4–5 tablespoons ice water
- For the Filling:
- 2 cups rhubarb, chopped (fresh or frozen)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all purpose flour
Instructions
- Make the Pie Crust:
- In a large bowl, mix flour and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Prepare the Filling:
- In a medium bowl, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and flour until well blended.
- Assemble the Pie:
- Roll out the chilled pie crust and fit it into a 9 inch pie plate. Trim any excess crust hanging over the edges.
- Spread the rhubarb mixture evenly over the crust. Pour the custard mixture on top.
- Bake:
- Bake in the preheated oven for 45 minutes, or until the custard is set and the top is lightly golden.
- Cool and Serve:
- Allow the pie to cool for at least an hour before slicing. Serve chilled or at room temperature with whipped cream or ice cream.
Notes
- For best results, use fresh rhubarb in season.
- If using frozen rhubarb, thaw and drain excess moisture before adding to the pie.
- Leftovers can be stored in the refrigerator for up to three days.
Rhubarb Custard Pie Recipe
Ingredients
- For the Pie Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter chilled and cubed
- ¼ teaspoon salt
- 4 –5 tablespoons ice water
- For the Filling:
- 2 cups rhubarb chopped (fresh or frozen)
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
Instructions
- In a large bowl, mix flour and salt. Add the chilled butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
- Stir in the ice water, one tablespoon at a time, until the dough comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chopped rhubarb and sugar. Let it sit for about 10 minutes.
- In another bowl, whisk together the eggs, heavy cream, vanilla extract, salt, and flour until well blended.
- Roll out the chilled pie crust and fit it into a 9-inch pie plate. Trim any excess crust hanging over the edges.
- Spread the rhubarb mixture evenly over the crust. Pour the custard mixture on top.
- Bake in the preheated oven for 45 minutes, or until the custard is set and the top is lightly golden.
- Allow the pie to cool for at least an hour before slicing. Serve chilled or at room temperature with whipped cream or ice cream.
Notes
- For best results, use fresh rhubarb in season.
- If using frozen rhubarb, thaw and drain excess moisture before adding to the pie.
- Leftovers can be stored in the refrigerator for up to three days.
