Name: Rhubarb Custard Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 (9-inch) pie crust -; 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces -; 3 tablespoons all-purpose flour -; 3/4 cup sugar -; Zest from 1 large orange -; 1/4 teaspoon ground cinnamon -; 1/4 teaspoon ground nutmeg -; 1/4 teaspoon salt -; 2 large eggs, room temperature -; 1/3 cup heavy whipping cream -; 1 teaspoon vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Rhubarb Custard Pie

1. 1 (9-inch) pie crust -

2. 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces -

3. 3 tablespoons all-purpose flour -

4. 3/4 cup sugar -

5. Zest from 1 large orange -

6. 1/4 teaspoon ground cinnamon -

7. 1/4 teaspoon ground nutmeg -

8. 1/4 teaspoon salt -

9. 2 large eggs, room temperature -

10. 1/3 cup heavy whipping cream -

11. 1 teaspoon vanilla extract -

How to cook deliciously - Rhubarb Custard Pie

1. Stage

Preheat oven to 375°F. Place a rack in the middle of the oven.

2. Stage

Roll out the crust: Roll crust into a 12- inch circle. Drape it over a 9-inch pie plate. Tuck the edges under and crimp it, so it looks pretty. Return it to the fridge.

3. Stage

Prepare the filling: Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

4. Stage

Assemble the pie: Pour the filling into the crust. Smooth the top with a spatula.

5. Stage

Bake: Put the pie on a cookie sheet to protect your oven from spillovers. Fold aluminum foil in half and create a cover just around the edges of the pie crust, leaving the filling exposed. Place the pie in the oven. Remove the foil halfway through the baking time. Bake until the custard is fully set, without a jiggle, and the crust is golden brown, about 45 minutes.

6. Stage

Cool: Let cool on a wire rack to room temperature, about 45 to 50 minutes.

7. Stage

Serve: Serve this pie slightly warm, cold, or at room temperature. Dust with powdered sugar just before serving. Store leftovers covered and in the refrigerator for up to 3 days.