Rhubarb custard pie is a delightful blend of tart rhubarb and creamy custard, encased in a flaky pie crust. This classic dessert balances the sharpness of rhubarb with the sweetness of custard, making it a favorite during rhubarb season.
Ingredients:
- 1 unbaked 9-inch pie crust
- 3 cups diced rhubarb
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground nutmeg
- 1 pinch kosher salt
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
Instructions:
Prepare the Pie Crust: If using a homemade crust, roll it out and fit it into a 9-inch pie plate. Ensure the edges are trimmed and crimped as desired.
Preheat the Oven: Set your oven to 400°F (200°C) to preheat.
Combine Dry Ingredients: In a medium bowl, mix together the sugar, flour, nutmeg, and salt.
Add Wet Ingredients: In a separate large bowl, beat the eggs lightly. Add milk and the dry mixture, stirring until smooth.
Incorporate Rhubarb: Fold the diced rhubarb into the custard mixture, ensuring it’s evenly coated.
Assemble the Pie: Pour the rhubarb custard filling into the prepared pie crust. Dot the filling with small pieces of butter.
Bake the Pie: Place the pie in the preheated oven and bake for 50 minutes, or until the filling is set and the crust is golden brown.
Cool and Serve: Allow the pie to cool on a wire rack. Serve warm or chilled, optionally with whipped cream or ice cream.
FAQs:
Can I use frozen rhubarb? Yes, frozen rhubarb can be used. Ensure it’s thawed and excess moisture is drained to prevent a soggy pie.
Do I need to peel rhubarb for the pie? Fresh, tender rhubarb doesn’t require peeling. However, if the stalks are mature and tough, peeling can improve texture.
How should I store leftover pie? Cover and refrigerate the pie. It can be stored for up to four days. Note that the crust may become softer over time.
Can I freeze rhubarb custard pie? Freezing is not recommended, as custard pies can become watery and the crust may turn soggy upon thawing. Enjoy baking and savoring this classic rhubarb custard pie!
