Rhubarb Custard Pie
Active time: 15 min. Total time: 4 hours, 5 min.
Yield: Serves 8 (serving size: 1 slice)
Our Rhubarb Custard Pie is the perfect union of creamy, decadent custard and soft, tangy rhubarb. The simplicity of this pie brings out the best in rhubarb’s flavor: There’s just enough sugar to counteract the tartness, but not so much that it ruins the integrity of the pie. The freshest in-season rhubarb, particularly ruby red rhubarb, will yield a pretty color that stands out from the custard. Be sure t cover the edges of the pie—this one has a lengthy bake time, and the edges will overbrown if they’re not protected. Serve at room temperature so the custard has enough time to cool and set up. If the pie has been chilled or in the fridge, wait until it warms up to room temperature—cold custard and cold fruit make an odd pairing. A dollop of sweetened whipped cream makes a nice, classic topping, but to add a slightly savory edge, try crème fraiche or mascarpone cheese.
- 1/2(14.1-oz.) pkg. refrigerated piecrusts
- Cooking spray
- 1 pound rhubarb, trimmed, halved lengthwise and cut into 1-in. pieces (about 4 cups)
- 2 teaspoons grated orange zest plus 1 Tbsp. fresh juice (from 1 orange)
- 3/4 cup granulated sugar, plus 2 Tbsp., divided
- 2/3 cup heavy cream
- 2large eggs
- 3 tablespoons all-purpose flour
- 2 tablespoons salted butter, melted
- 1/4 teaspoon kosher salt
How to Make It
Preheat oven to 350°F. Roll piecrust into a 12-inch circle; fit into a lightly greased (with cooking spray) 9-inch pie plate. Fold edges under, and crimp. Line dough with parchment paper, and fill with pie weights or dried beans. Bake in preheated oven 20 minutes; remove weights and parchment paper, and bake 10 more minutes. Transfer to a wire rack to cool completely, about 20 minutes.
Toss together rhubarb, zest, juice, and 1/4 cup of the sugar in a large bowl until well combined; transfer to cooled crust, and spread in an even layer. Place on a rimmed baking sheet. Whisk together cream, eggs, flour, melted butter, salt, and 1/2 cup of the sugar in a medium bowl; carefully pour over rhubarb mixture in pie shell. Sprinkle top evenly with remaining 2 tablespoons sugar. Cover edges of pie with aluminum foil. Bake in preheated oven until almost set in the middle, about 1 hour. Transfer to a wire rack to cool completely, about 2 hours. Cover and refrigerate any leftovers up to 2 days.
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