Rhubarb Custard Pie
Photo by Mark Weinberg
MAKES
One 9 inch / 23 cm pie
TAKES
Prep time: 30 minutes
Cook time: 1 hour
Total: 3 hours (includes cooling time)
✻ ABOUT THIS RECIPE
Rhubarb and custard is a classic flavor pairing - and this pie is one of the simplest ways to get there. The sweet, vanilla bean flecked custard is poured over raw sliced rhubarb. In the oven, the custard sets to a creamy, sliceable filling and the rhubarb softens, becoming tender and jammy. The combination is insanely delicious, and super easy to achieve. A great “beginner” friendly pie, and sure to be a crowd pleaser! Be sure to watch the full video containing this recipe here!
INGREDIENTS
One recipe Extra Flaky All Buttah Pie Dough, Par-Baked + cooled completely
340 g / 12 ounces sliced rhubarb
226 g / 4 large eggs
150 g / ¾ cup granulated sugar
4 g / 1 teaspoon vanilla bean paste or ½ vanilla bean, seeds scraped
2 g / ½ teaspoon fine sea salt
>1 g / ¼ teaspoon freshly grated nutmeg
230 g / 1 cup whole milk
118 g / ½ cup heavy cream
powdered sugar, as needed for finishing (optional)
Never Par-Baked? Never Fear!
METHOD
1. Preheat the oven to 350°F / 175°C with a rack in the lower third of the oven. Place the par-baked crust on a parchment lined baking sheet.
2. Arrange the rhubarb in an even layer inside the pie plate.
3. In a medium bowl, whisk the eggs until well combined. Add the sugar, vanilla paste or seeds, salt, and nutmeg until well combined.
4. Add the milk and cream and whisk until evenly combined. Pour the custard into the crust, pouring over the rhubarb and aiming for each piece to be coated with or submerged in custard.
5. Transfer the pie to the oven and bake until the custard appears set at the edges, but is slightly jiggly in the very center, 45-55 minutes.
6. Let the pie cool to room temperature before slicing and serving. If desired, finish by dusting the filling with powdered sugar.
7. Leftover pie can be stored at room temperature for up to 24 hours, or refrigerated (covered well) for up to 3 days.
NOTES
Inside The Book on Pie, I have a pie based on the delicious fruit studded custard, clafoutis. This is a delicious custard that uses flour to thicken the custard to a slightly more cakey consistency. I love this pie, but went a slightly different custard route for this recipe. If you want to try Clafoutis Pie, you can find it on page 224 of The Book on Pie - there’s many fruit variation ideas inside, including rhubarb!
For extra creaminess, try adding a White Chocolate Bottom to this pie - find the recipe on page 110 of The Book on Pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
