Mouthwatering Rhubarb Custard Pie That Elevates Your Desserts
This rhubarb custard pie features a perfect blend of sweet and tart flavors, creating a delightful dessert experience.
Equipment
- Medium bowl
- - Large bowl
- Baking sheet
- - Pie dish
- - Whisk or fork
Ingredients
Filling
- 4 cups sliced rhubarb Fresh rhubarb is key for that crisp tartness.
- 2 cups granulated sugar Divided into two portions.
- ¼ cup all-purpose flour Helps thicken the custard.
- ½ teaspoon fine-grain salt Enhances the flavors.
- 3 large eggs Beaten.
Crust
- 1 9-inch unbaked deep-dish pie shell A flaky crust holds the layers together.
- 2 tablespoons cold unsalted butter Cut into cubes.
Instructions
Filling Preparation
- Combine the sliced rhubarb and ¾ cup granulated sugar in a medium bowl. Let this mixture rest for about 30-45 minutes, allowing the rhubarb to release its juices. Pour off excess liquid, saving it if desired.
- In a large bowl, mix the remaining 1 ¼ cups granulated sugar, flour, and salt. Incorporate the cold butter until it's nicely broken up. Stir in the beaten eggs until smooth, then gently fold in the drained rhubarb.
- Pour the rhubarb mixture into the unbaked pie shell.
Baking
- Preheat your oven to 400°F (200°C). Place the deep-dish pie shell on a baking sheet.
- Bake for 15 minutes to set the crust.
- Reduce oven temperature to 325°F (160°C) without opening the oven door. Bake for an additional 45-60 minutes until the pie has a slight wobble in the center.
Cooling
- Cool the pie by transferring it to a cooling rack. Let it reach room temperature, then cover with foil and refrigerate before serving.
Notes
Serve with a dollop of homemade whipped cream for an extra touch of indulgence. Monitor baking time closely and bake until the filling is set and not runny.