I remember the first time I had rhubarb custard pie. It was during a visit to my grandmother’s house in the countryside. The garden was bursting with vibrant stalks of rhubarb, and my grandmother would pick them fresh, just moments before we started baking. The kitchen would fill with the sweet and slightly tart aroma of the pie baking in the oven, creating an irresistible anticipation.
Over the years, I’ve made a few tweaks to the recipe. My grandmother’s version was delicious, but I found that adding a touch more vanilla extract and using half and half instead of heavy cream made the custard lighter and more fragrant. The combination of the silky custard and the tender rhubarb is simply divine.
Whether you’re making this pie for a family gathering, a special occasion, or just because you’re in the mood for something sweet and comforting, it’s sure to be a hit. The process is straightforward, and the result is a beautiful, homemade pie that tastes like a hug in dessert form.
So, let’s get baking and create some new memories with this delightful rhubarb custard pie. Trust me, one slice won’t be enough!
How to Make Rhubarb Custard Pie
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Ingredients:
- 2 ½ cups fresh rhubarb (sliced ¼ inch)
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- ¼ cup half and half (or light cream)
- 2 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 single pie crust
Directions:
Preheat the oven to 450°F.
Prepare the pie crust by placing it in a 9-inch glass pie pan, making sure the bottom and sides are well covered. Crimp the edges.
In a small bowl, whisk the egg yolks until they are a light yellow. Add the half and half, sugar, flour, vanilla extract, and salt, mixing until well combined.
Spread the sliced rhubarb in the pie crust. Pour the custard mixture over the rhubarb, ensuring it is evenly distributed.
Place the pie on the bottom rack of the oven. Bake at 450°F for 15 minutes.
After 15 minutes, reduce the temperature to 350°F. Continue baking for another 30 to 35 minutes, until the rhubarb is tender and the custard is set.
Frequent Asked Questions:
What type of pie crust is best for rhubarb custard pie?
For a rhubarb custard pie, you can use either a store-bought crust or a homemade one. If you prefer a flaky and buttery texture, a homemade pie crust is ideal. However, a high-quality store-bought crust works just as well for convenience.
Can I use frozen rhubarb instead of fresh rhubarb?
Yes, you can use frozen rhubarb if fresh rhubarb is not available. To use frozen rhubarb, make sure to thaw it completely and drain any excess liquid before adding it to the pie crust. This ensures the pie doesn’t become too watery.
How do I know when the custard is set?
The custard is set when it is firm and slightly jiggly in the center. To test this, gently shake the pie. If the center moves slightly but is mostly firm, the pie is done. Additionally, you can insert a knife into the custard; if it comes out clean, the custard is fully cooked.
Can I make rhubarb custard pie ahead of time?
Yes, you can make rhubarb custard pie ahead of time. After baking, let the pie cool completely. Then, cover it with plastic wrap and refrigerate. The pie can be stored in the refrigerator for up to two days. For the best flavor, serve it at room temperature or slightly chilled.
What can I serve with rhubarb custard pie?
Rhubarb custard pie pairs well with a variety of accompaniments. You can serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Additionally, a drizzle of caramel sauce or a sprinkle of powdered sugar enhances the flavor. Fresh berries on the side also make a great complement.
Rhubarb Custard Pie
Ingredients
- 1 single pie crust
- 2 ½ cups fresh rhubarb sliced ¼ inch
- ¾ cup granulated sugar
- 2 large egg yolks
- ¼ cup half and half or light cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 450°F.
- Get your pie crust ready by either using a store-bought one or preparing your favorite homemade crust. Place it in a 9-inch glass pie pan, ensuring the bottom and sides are well covered. Crimp the edges nicely.
- In a small bowl, whisk the egg yolks until they become a light yellow. Add in the half and half, sugar, flour, vanilla extract, and salt, then mix everything together thoroughly.
- Fill your pie crust with the sliced rhubarb. Pour the custard mixture over the rhubarb, making sure it's evenly distributed.
- Place the pie on the bottom rack of the preheated oven. Bake at 450°F for 15 minutes.
- After 15 minutes, reduce the oven temperature to 350°F and bake for another 30 to 35 minutes, or until the rhubarb is tender and the custard is set.
