Rhubarb Custard Pie Recipe: A Timeless Classic

ByEmma

There’s something undeniably nostalgic about a rhubarb custard pie. The tartness of rhubarb, paired with the creamy sweetness of custard, creates a dessert that’s both comforting and sophisticated. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a must-try. Let’s dive into the details and make a pie that will have everyone asking for seconds.

Contents

Why You’ll Love This Pie

This rhubarb custard pie is a celebration of simplicity and flavor. The tangy rhubarb balances perfectly with the rich, velvety custard, creating a dessert that’s not too sweet and not too tart. It’s a versatile treat that works for any occasion—be it a summer picnic, a holiday table, or just a cozy weekend at home.

Ingredients You’ll Need

For the Pie Crust:

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 teaspoon sugar (optional)
  • 8 tablespoons (4 ounces) chilled unsalted butter, cut into small pieces
  • 4 to 6 tablespoons ice water

For the Rhubarb Custard Filling:

  • 3 cups diced fresh or frozen rhubarb
  • 1 1/2 cups granulated sugar (adjust to taste)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg (or cinnamon)
  • 2 large eggs
  • 2 tablespoons milk
  • 1 tablespoon unsalted butter (for dotting)

Pro Tip: If using frozen rhubarb, make sure to thaw and pat it dry to avoid excess moisture, which can make the crust soggy.

Step-by-Step Instructions

1. Prepare the Pie Crust

  1. In a large bowl, combine flour, salt, and sugar (if using).
  2. Add chilled butter and work it into the flour mixture until pea-sized pieces remain.
  3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
  4. Shape the dough into a disk, wrap it in plastic, and refrigerate for 30 minutes.
  5. Roll out the dough on a floured surface and transfer it to a 9-inch pie plate. Crimp the edges and set aside.

2. Make the Custard Filling

  1. In a large bowl, toss rhubarb with sugar, flour, and nutmeg.
  2. In a separate bowl, whisk together eggs and milk.
  3. Combine the egg mixture with the rhubarb mixture, stirring until well blended.

3. Assemble and Bake

  1. Pour the filling into the prepared pie crust. Dot with butter.
  2. Bake at 400°F (200°C) for 45-55 minutes, or until the custard is set and the crust is golden brown.
  3. If the edges brown too quickly, cover them with foil.

Pro Tip: For a flakier crust, pre-bake the crust for 15 minutes before adding the filling. This prevents a soggy bottom.

Serving and Storage Tips

  • Serving: Let the pie cool completely before slicing. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
  • Storage: Store leftovers in the refrigerator for up to 4 days. For longer storage, freeze the unbaked pie and bake it directly from frozen, adding 10-15 minutes to the baking time.

Pro Tips for Success

  1. Uniform Rhubarb Pieces: Cut the rhubarb into 1/2-inch pieces for even cooking and a smooth custard texture.
  2. Room Temperature Ingredients: Ensure eggs and milk are at room temperature to prevent the custard from curdling.
  3. Adjust Sweetness: Rhubarb’s tartness varies, so taste your rhubarb and adjust the sugar accordingly. Start with 1 cup and add more if needed.
  4. Citrus Zest: Add a teaspoon of orange zest to the custard for a bright, citrusy note.

Why This Pie Stands Out

This rhubarb custard pie isn’t just a dessert—it’s a memory-maker. The combination of tart rhubarb and creamy custard is a match made in heaven, and the flaky crust ties it all together. It’s a recipe that’s stood the test of time, and once you try it, you’ll understand why.

So, roll up your sleeves, preheat that oven, and get ready to bake a pie that’s as delightful to make as it is to eat. Trust me, your kitchen will smell like heaven, and your taste buds will thank you.

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