Rhubarb Custard Pie

Delicious Rhubarb Custard Pie Recipe with Crispy Walnut Topping

Preparation time: 30 minutes | Cooking time: 1 hour and 15 minutes | Servings: 8 |

Vegetarian diet

Introduction

Rhubarb Custard Pie is a classic dessert that combines the tartness of rhubarb with a creamy custard filling, all nestled in a flaky crust. This recipe is perfect for showcasing the bright and tangy flavor of rhubarb in a delicious and comforting pie.

History

Rhubarb Custard Pie has been a popular dessert in American households for generations. Rhubarb, a vegetable that is often mistaken for a fruit, has a long history of being used in pies and other desserts. The combination of rhubarb and custard is a classic pairing that has stood the test of time, with its sweet and tangy flavors complementing each other perfectly.

Ingredients

Crust

1 cup all-purpose white flour
1 tbsp sugar
0.13 tsp salt
1 tbsp butter
3 tbsp vegetable oil, preferably canola oil

Filling

0.75 cup sugar
1 tbsp butter, softened
1 large egg
2 large egg whites
0.25 cup skim milk
1 tsp pure vanilla extract
1.5 lb (680 g) (5 cup) rhubarb, trimmed and cut into 0.25 inch pieces
2 tbsp all-purpose white flour

Meringue

How to prepare

Crust

Set the oven rack at the lowest level and preheat to 375°F (191°C).
Lightly oil a 9-inch glass pie plate or coat it with nonstick cooking spray. Set it aside.
In a mixing bowl, stir together flour, sugar, and salt.
Melt butter in a saucepan over low heat, swirling it in the pan for about 30 seconds until it turns light brown.
Pour the melted butter into a small bowl and set it aside to cool.
Stir in the oil.
Using a fork, slowly stir the butter-oil mixture into the flour until the mixture becomes crumbly.
Gradually stir in enough ice water, about 1 to 2 tbsp, so that the dough holds together.
Press the dough into a flattened disk.
Place 2 sheets of plastic wrap overlapping by 2 inches on a work surface.
Place the pastry in the center and cover it with 2 more overlapping sheets of plastic wrap.
With a rolling pin, roll the dough into a circle about 12 inches in diameter.
Remove the top sheets of plastic wrap and invert the dough over the prepared pie plate.
Carefully peel away the remaining plastic wrap.
Fold the edges under at the rim and crimp them.
Chill the pastry while you prepare the filling.

Filling

In a mixing bowl, beat together sugar and butter until well mixed.
Beat in the egg, egg whites, milk, and vanilla until well blended.
In another bowl, toss the rhubarb with flour.
Stir the rhubarb into the egg mixture.
Turn the filling into the crust-lined pan, spreading it evenly.
Bake for about 1.25 hours or until the filling is firm.
Remove from the oven and let it cool to room temperature before adding the meringue.

Meringue

Position the rack in the center of the oven and preheat it to 375°F (191°C).
Beat the egg whites with an electric mixer on medium speed until frothy.
Add the cream of tartar and beat on high speed just until soft peaks form.
While beating the egg whites, gradually add the sugar.
Beat the mixture until the whites are stiff and glossy.
Spread the meringue over the pie filling, making sure that it touches the edge of the crust all around.
Bake for 12 to 15 minutes or until the top is lightly browned.
Let it cool on a rack for 1 hour before serving.

Variations

For a twist on the classic recipe, try adding a sprinkle of cinnamon or nutmeg to the custard filling. You can also experiment with different types of crusts, such as a graham cracker crust or a gluten-free crust made with almond flour.

Cooking Tips & Tricks

When making Rhubarb Custard Pie, it's important to make sure that the rhubarb is cut into small, uniform pieces to ensure even cooking. Additionally, pre-baking the crust before adding the filling will help prevent it from becoming soggy. Be sure to let the pie cool completely before serving to allow the custard to set properly.

Serving Suggestions

Serve Rhubarb Custard Pie warm or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

Be sure to bake the pie on the lowest oven rack to ensure that the bottom crust cooks evenly. You can also cover the edges of the pie with foil halfway through baking to prevent them from becoming too brown.

Ingredient Substitutions

If you don't have rhubarb on hand, you can substitute it with other fruits such as strawberries or raspberries. You can also use a store-bought pie crust instead of making your own.

Make Ahead Tips

You can prepare the pie crust and filling ahead of time and assemble the pie just before baking. Leftover pie can be stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the pie with fresh mint leaves or a sprinkle of powdered sugar for a beautiful finishing touch. You can also serve the pie on a decorative platter for a more elegant presentation.

Pairing Recommendations

Rhubarb Custard Pie pairs well with a cup of hot tea or coffee for a delightful afternoon treat. You can also serve it alongside a glass of sparkling wine for a special occasion.

Storage and Reheating Instructions

Store leftover pie in the refrigerator, covered with plastic wrap or foil. To reheat, place the pie in a preheated oven at 350°F (177°C) for about 10 minutes, or until warmed through.

Nutrition Information

Calories per serving

Calories: 260 per serving

Carbohydrates

Carbohydrates: 38g per serving

Fats

Total Fat: 10g per serving

Saturated Fat: 3g per serving

Proteins

Protein: 4g per serving

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, calcium, and potassium.

Alergens

Contains: Egg, Milk, Wheat

Summary

Rhubarb Custard Pie is a delicious dessert that is relatively low in calories and provides a good amount of vitamin C and other essential nutrients.

Summary

Rhubarb Custard Pie is a timeless dessert that is sure to impress your family and friends. With its flaky crust, creamy custard filling, and tangy rhubarb, this pie is a perfect balance of sweet and tart flavors. Enjoy a slice of this delicious pie for a delightful treat that is sure to satisfy your sweet tooth.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Rhubarb Custard Pie. It was a warm spring day, the sun shining brightly through the kitchen window as I rummaged through my collection of recipe cards. I had just returned from a visit to my dear friend Sarah, who had gifted me with a bundle of fresh rhubarb from her garden. As I held the vibrant pink stalks in my hands, I knew I had to find the perfect recipe to showcase their tart sweetness.

I had always been a lover of baking, ever since I was a young girl helping my mother in the kitchen. Over the years, I had collected recipes from friends, family, and even strangers, each one holding a special memory or story behind it. But as I flipped through my recipe cards that day, I realized I had never tried my hand at making a Rhubarb Custard Pie.

I remembered my grandmother telling me stories of how she used to make Rhubarb Custard Pie for special occasions, using rhubarb from her own garden. She would always talk about how the tangy rhubarb paired perfectly with the sweet custard filling, creating a flavor combination that was simply irresistible. As I thought about her words, I felt a sudden surge of inspiration to try my hand at making her famous pie.

With a sense of determination, I set to work gathering the necessary ingredients and preheating the oven. I chopped the rhubarb into small pieces, its vibrant color standing out against the white cutting board. I mixed together the eggs, sugar, and cream to create the rich custard filling, the sweet aroma filling the kitchen as I poured it over the rhubarb in the pie crust.

As I slid the pie into the oven, I couldn't help but feel a sense of excitement and anticipation. The next hour seemed to drag on as I waited for the pie to bake, the tantalizing scent of rhubarb and custard wafting through the kitchen. Finally, the timer dinged, and I eagerly pulled the pie out of the oven, the golden crust shimmering in the light.

I let the pie cool on the counter, the custard setting into a creamy consistency as the rhubarb softened and melded with the filling. I couldn't resist taking a small taste, the tangy rhubarb dancing on my taste buds as the sweetness of the custard balanced it out perfectly. It was even better than I had imagined, a true testament to the power of simple, fresh ingredients.

As I sat down to enjoy a slice of Rhubarb Custard Pie, I couldn't help but think about all the recipes I had collected over the years. Each one held a special place in my heart, a connection to the people and places that had touched my life in some way. And now, this recipe for Rhubarb Custard Pie would forever hold a special place in my collection, a reminder of the day I stumbled upon a new culinary masterpiece.

With a smile on my face and a satisfied belly, I savored every bite of the pie, grateful for the memories and flavors that had brought me to this moment. And as I licked the last bit of custard off my fork, I knew that this recipe would be one that I would cherish and pass down for generations to come. After all, what better way to preserve a piece of history than through the art of baking and sharing a delicious, homemade pie?