Rhubarb Custard Pie – Spend With Pennies

Tart and candy, this recipe for rhubarb custard pie is a keeper!

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 contemporary rhubarb.

Straightforward Rhubarb Custard Pie

• This classic favourite strikes the stability between tangy rhubarb & creamy custard.
• Home made fruit pies are his rhubarb-based magnificence couldn’t be any simpler to make!
• Channel your interior Betty Crocker and bake up this jewel-toned pie for a picnic or BBQ!

Components in Rhubarb Custard Pie

Rhubarb – Contemporary or frozen rhubarb can be utilized for this pie. Contemporary rhubarb shall be agency and pink with flecks of inexperienced. Drain water from thawed rhubarb so the pie units.

Custard – Gentle cream (comparable to half and half) is greatest for this recipe. A couple of drops of rum or brandy could be added to the custard for additional taste.

Crust – Use a store-bought pie crust or make a flaky home made pie crust. Even a crust constituted of graham cracker crumbs can be utilized on this recipe.

Toppings – Though this pie is ideal with no topping, it’s completely dreamy served with a dollop of whipped cream, a scoop of home made no-churn ice cream, and even a drizzle of caramel sauce or meringue.

Variations – Should you’re a bit shy on rhubarb, combine in chopped strawberries, peaches, pink or inexperienced apples, currants, dried cranberries, or perhaps a handful of granola.

Easy methods to Make Rhubarb Custard Pie

1. Lin an unbaked pie shell in a glass pie pan.
2. Whisk collectively all components besides the rhubarb (as per the recipe beneath).
3. Fill pie shell with ready rhubarb and pour the custard on high.
4. Bake till the fruit is tender and the pie is about.

Ideas for Good 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 perimeters of the pie crust begin to brown too rapidly, cowl them with strips of foil.
• Let the pie cool earlier than serving to permit the custard to set correctly.

Easy methods to Retailer

• Leftover rhubarb custard pie could 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. 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.

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Rhubarb Custard Pie

Rhubarb custard pie combines the tangy freshness of rhubarb with the creaminess of home made custard in a flaky crust.

Prep Time 10 minutes minutes

Prepare dinner Time 50 minutes minutes

Complete Time 1 hour hour

Writer Holly Nilsson

• Preheat the oven to 450°F.

• Put together the pie crust in accordance with your favourite recipe, or use a premade model. Match the pastry right into a 9-inch glass pie pan, guaranteeing it covers the underside and sides evenly.

• In a small bowl, whisk the eggs till they flip a light-weight yellow shade. Add cream, sugar, flour, vanilla, and salt. Combine nicely.

• 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.

• Scale 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.

• Should you discover the perimeters of the pie beginning to brown too rapidly, you may cowl them with aluminum foil to stop over-browning.
• It’s essential 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 modify the filling as follows:
3 1/2 cups rhubarb
3 egg yolks
1/3 cup mild 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 data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.

Course Dessert, Pie

Delicacies American

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