Rhubarb Custard Pie
Introduction
Rhubarb Custard Pie is a delightful dessert that brings together the tartness of rhubarb with a creamy custard filling. This pie is perfect for those who enjoy a balance of sweet and tangy flavors. Whether you’re baking for a family gathering or just to enjoy at home, this pie is sure to impress.
Why Make This Recipe
Making Rhubarb Custard Pie is a wonderful way to showcase rhubarb, a unique vegetable that tastes amazing when baked. This pie is not only delicious but also easy to prepare. With simple ingredients and straightforward steps, you can create a pie that everyone will love.
How to Make Rhubarb Custard Pie
Follow these easy steps to make a delicious Rhubarb Custard Pie that will surely become a family favorite.
Ingredients:
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground nutmeg
- 3 cups fresh rhubarb, diced
- 1/2 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 2 large eggs
- 1 to 2 tablespoons salted butter
- 9-inch unbaked pastry pie crust
Directions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the sugar, flour, and nutmeg.
- Add the diced rhubarb, orange zest, vanilla extract, heavy cream, and eggs. Mix until everything is well combined.
- Pour the rhubarb mixture into the unbaked pie crust.
- Dot the top with small pieces of butter.
- Bake in the preheated oven for 15 minutes.
- Reduce the heat to 350°F (175°C) and continue baking for an additional 40-45 minutes, or until the filling is set and the top is lightly golden.
- Allow the pie to cool before slicing and serving.
How to Serve Rhubarb Custard Pie
Serve your Rhubarb Custard Pie warm or at room temperature. It’s delicious on its own but can also be enjoyed with a scoop of vanilla ice cream or a dollop of whipped cream for added sweetness.
How to Store Rhubarb Custard Pie
You can store any leftover pie in the refrigerator. Cover the pie with plastic wrap or aluminum foil, and it will stay good for about 3 to 4 days. If you want to keep it longer, you can freeze the pie for up to 2 months. Just make sure to wrap it well before freezing.
Tips to Make Rhubarb Custard Pie
- Choose fresh rhubarb stalks that are bright and firm for the best flavor.
- If you find the pie too tart, you can add a bit more sugar to the filling.
- Make sure to let the pie cool completely before slicing to ensure a cleaner cut.
Variation
You can try adding a crumb topping made of oats and brown sugar for extra texture and sweetness. Another great variation is to mix in some strawberries with the rhubarb for a delightful strawberry-rhubarb twist.
FAQs
1. Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb. Just thaw and drain the excess moisture before adding it to the pie filling.
2. What can I do if my pie filling is too runny?
If your filling turns out runny, you can bake the pie a little longer. If it’s still too loose, you can add a bit more flour next time to help thicken it up.
3. Is it necessary to use a deep dish pie crust?
A regular 9-inch pie crust works well, but if you prefer a thicker slice, a deep dish crust can hold more filling and may be a better option.
Enjoy making your Rhubarb Custard Pie, and savor every slice!
