Rhubarb Custard Pie

I asked friends for some rhubarb recipes as I was gifted a whack of rhubarb (which I love). This pie recipe is so good! I have a larger pie plate (9 1/2″ deep dish) so I modified it to fit.

Here is is (my modified version)!

For the Pie Crust – use this, a purchased pie crust, or your own favourite recipe.
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon sugar
1/2 cup butter (chilled, cut into small pieces)
4 to 6 tablespoons very cold water

Combine the dry ingredients. Cut in butter using a pastry cutter. Add 4 tbsp butter and mix with a spoon. Gradually add more water until it is just mixed. Roll into a ball, wrap it in plastic wrap, and place it in the refrigerator for 30 minutes.
Roll out the dough on a floured surface and place into pie plate.

For the Rhubarb Custard Filling
4 cups rhubarb (diced)
1 2/3 cups granulated sugar
3 1/2 tablespoons all-purpose flour
Pinch salt
1/2 teaspoon cinnamon
3 large eggs
3 tablespoons milk or cream
1 tablespoon butter

Mix the rhubarb with the sugar, flour, salt, and cinnamon.
Whisk the eggs and milk in a bowl. Add to the rhubarb mix and stir. Pour into the pie shell. Place little bits of butter on the top.

Bake at 400 degrees F for about 50-60 minutes (until set – not jiggly). You may wish to turn the heat to 380 for the last 15-20 minutes or so.

Serve with whipped cream or ice cream (we at some while it was still very warm from the oven – amazing!).

What do you think?

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