Classic rhubarb pie meets its match with this creamy old fashioned rhubarb and custard pie recipe. Instead of using a basic rhubarb jam or pie filling, this recipe blends freshly cut fruit with a simple homemade custard. The result is a perfectly sweet, creamy complement to the tartness of the rhubarb.
Ingredients
9 inch pie crust partially baked
FILLING
▢4 cups rhubarb chopped
▢¾ cup sugar
▢2 tablespoons flour
▢1 tablespoon lemon juice
▢⅛ teaspoon salt
CUSTARD
▢3 eggs
▢1 cup heavy cream
▢2 tablespoons butter
▢¼ teaspoon nutmeg
▢2 tablespoons sugar
Instructions
Partially bake the pie crust at 400º with pie weights for 10 minutes. This can be done in advance.
Preheat the oven to 400º.
Slice the rhubarb into ¼ inch slices and place in a bowl. Add sugar, flour, lemon juice, and salt let sit for 5 minutes. Set in a colander for 5 minutes to remove any juices, then place in the partially baked pie crust.
Bake for 20 minutes.
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