3. When I was ten years old, I sat on a porch swing slowly swinging while my mom and a friend chatted. Our Rhubarb Custard Pie is the perfect union of creamy, decadent custard and soft, tangy rhubarb. 2. Sprinkle a bit of flour on top, then gently begin rolling. On a lightly floured surface, roll out half of the pastry and fit into a 9-inch pie plate. How to Make Rhubarb Custard Pie Combine eggs, milk, flour, sugar, cinnamon, and vanilla until smooth. “Regina can make pies by herself?” asked her friend. Gently coaxing the pastry into a perfect circle, then patting it into the pan reminds me of when I was ten and made three pies at once so there would be enough for all of us. Roll piecrust into a 12-inch circle; fit into a lightly greased (with cooking spray) 9-inch pie plate. Best Rhubarb Custard Pie Recipe. Thanks to Raye, a visitor to Rhubarb Central.com for contributing this recipe! I wasn’t exactly chatty as a ten-year-old, but I could roll out the pastry and pat it carefully into the pan. “I might just have Regina make some pies with the peaches this week,” said my mom. Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 6-8, ★ 1 unbaked pie shell ★ 3 c. rhubarb cut into medium pieces ★ 1¼ c. sugar ★ 3 eggs beaten ★ 1 c. heavy whipping cream ★ 3 Tbsp. This easy rhubarb custard pie recipe can be made with one crust or two. 4. 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. https://whatscookingamerica.net/Desserts/RhubarbCustardPie.htm Transfer to a wire rack to cool completely, about 20 minutes. Preheat oven to 350°F. On a clean work surface lightly dusted with flour, roll out pate brisee … 4. 229. The freshest in-season rhubarb, particularly ruby red rhubarb, will yield a pretty color that stands out from the custard. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Cool completely. Offers may be subject to change without notice. My mom had shown me how to use just enough flour to keep it from sticking, but not so much that it made the pastry tough and dry. Article by Urban Southern. 2. Cut the butter into the flour with a pastry blender or large fork until it’s in pea-sized crumbs. Rhubarb has a tart flavor and bright pink color. There was a slight breeze, which carried the sweet smell of freshly cut grass and heat. 2. Preheat oven to 375 degrees. Dot evenly with butter, then cover … 1. Here, find our best rhubarb recipes, from cakes, crisps, and pies to rhubarb compote, rhubarb chutney, and even drinks featuring this spring vegetable. Bake in the preheated oven for 40 to 45 minutes, until the crust is golden. Remove from the oven and allow to cool completely so the custard … Whether you're cooking for yourself or for a family, these easy dinners are sure to leave everyone satisfied and stress-free. ½ (14.1-oz.) Rhubarb custard pie is a beautiful way to mellow the tartness of rhubarb in a smooth, creamy filling. Unfortunately, I didn’t. this link is to an external site that may or may not meet accessibility guidelines. Halfway through, flip your pastry and sprinkle just a bit more flour. Sprinkle top evenly with remaining 2 tablespoons sugar. Cover and refrigerate any leftovers up to 2 days. Line dough with parchment paper, and fill with pie weights or dried beans. For the filling: 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 Put into pie crust and bake at 450 ... minutes then for 45 minutes at 350 degrees. ★ 3 cups flour (Usually a pastry flour makes a flakier crust, but I’ve been using a white spelt flour that keeps turning out flaky and delicious!) Save 10% on your first order when you join our mailing list. I really wish that I had paid attention to his stories when I was younger. In a separate bowl, mix remaining ingredients together and pour over rhubarb. In a large bowl, beat the eggs slightly. If your Rhubarb Custard Pie is frozen, please store in the freezer until you are ready to bake and consume. https://www.thespruceeats.com/classic-rhubarb-custard-pie-4038847 pkg. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Serve at room temperature so the custard has enough time to cool and set up. Let cool completely before serving and store refrigerated. 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. I started using olive oil after I quit buying canola oil.). Instead of filling it, let it cool completely to room temperature. Here’s the recipe! Rhubarb Custard Pie filling recipe from The Creative Bite. https://www.chatelaine.com/recipe/desserts/classic-rhubarb-custard-pie MyRecipes.com is part of the Allrecipes Food Group. And it doesn't matter if you're not a chef or have never made a pie before! After you pat it into place, use a sharp knife to trim the dough close to the edge of the pan. The post How to Make Regina’s Best Rhubarb Custard Pie Recipe appeared first on Urban Southern. Pour the custard mixture over the rhubarb and pie crust until it is spread evenly. I keep it in the lower cupboard, just above a chip in my tile floor where the rolling pin fell off the counter one day while I was making pies. A dollop of sweetened whipped cream makes a nice, classic topping, but to add a slightly savory edge, try  crème fraiche or mascarpone cheese. Preheat oven to 350 degrees F (175 degrees C). MyRecipes may receive compensation for some links to products and services on this website. Flute the edges if you like, that’s one of the fun parts! Years ago, my Great Uncle gave me a rhubarb plant to start in my garden. For best results, the pie should be baked within 3 months of purchase. 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. And it couldn’t be simpler. Just keep it real). Make a Delicious Custard Pie With 3 Cups of Chopped Fresh Rhubarb. This Easy Rhubarb Custard Pie Recipe is a basic custard pie using 3 cups of chopped fresh rhubarb and milk. Mix in sugar, flour, vanilla, milk, and butter or margarine. Place the pie on a rimmed baking sheet. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. Let cool completely before serving and store refrigerated. Pour … She can make pies from beginning to end, all by herself.” I heard the pride in her voice and felt taller immediately. I nodded but didn’t say anything. https://www.afarmgirlsdabbles.com/grandma-renelts-rhubarb-custard-pie Stir in chopped rhubarb. fresh juice (from 1 orange), ¾ cup granulated sugar, plus 2 Tbsp., divided. salt. 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 flaky pastry simply melts in your mouth for the perfect early summer treat. How to Make Regina’s Best Rhubarb Custard Pie Recipe. Start in the center and roll outward, working your way around in a circle. After the 10 minutes, lower the temperature to 350 degrees and bake for an additional 35-40 minutes. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. refrigerated piecrusts, 1 pound rhubarb, trimmed, halved lengthwise and cut into 1-in. Transfer to a wire rack to cool completely, about 2 hours. 3. flour ★ ½ tsp. This recipe has been improved for 2014, so it's even better! 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. Credit: Now through Christmas, FREE SHIPPING on orders of $50 or more! To bake, place pie on baking sheet (line with parchment paper to reduce mess) and place in preheated oven at 350°F. Her friend turned to me, “Do you really roll out the pastry yourself?” she asked, smiling skeptically. 3. Bake 10 minutes at 400°, and then 40 minutes at 350°. They talked about the canning they had to do that week, what fruit was in season, and how the garden was coming along. ★ 1 tsp salt ★ 1 cup cold butter, cut into small chunks (no substitutes, shortening makes a crust taste like, well, shortening and we don’t like that! Place the pie in the oven for 10 minutes. Anyway, this rhubarb custard pie is easy and tastes great. Following these illustrated directions ANYONE can cook a perfect rhubarb custard pie for any occasion! Place rhubarb in pie shell. The tangy fruit gives you bursts of tartness balancing the creamy sweet custard. Or do you mean that you just let her add the filling?” I heard the doubtful tone in her voice through the squeaks of the porch swing. When I was ten years old, I sat on a porch swing slowly swinging while my mom and a friend chatted. pieces (about 4 cups), 2 teaspoons grated orange zest plus 1 Tbsp. He lived in rural New Hampshire and had a huge garden, beehives and knew so much about the area around him. Making pies is still one of my favorite things to do. It’s a life skill I’m proud to have. © Copyright 2020 Meredith Corporation. Toss the rhubarb with a third of the sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Our Rhubarb Custard Pie is the perfect union of creamy, decadent custard and soft, tangy rhubarb. Cover the edges of the crust with a pie crust cover or foil (see note). Fold edges under, and crimp. (Heck, you could even skip the crust and just make the rhubarb custard.) Get Rhubarb Custard Pie Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Use this pastry for any recipe that calls for an unbaked pie shell. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Trim to 1/2 inch … There was a slight breeze, which carried the sweet smell of freshly cut grass and heat. Cover edges of pie with aluminum foil. What Would Your Dream Dressing Room Look Like. Everybody understands the stuggle of getting dinner on the table after a long day. Sprinkle flour onto your pastry mat or clean surface. Bake 10 minutes at 400°, and then 40 minutes at 350°. Sprinkle the cut butter evenly over the mixture. How to Make Regina’s Best Rhubarb Custard Pie Recipe. The reason for the round shape is that it will make rolling your pastry into a circle that much easier! Bake in preheated oven until almost set in the middle, about 1 hour. 5. Place rolled-out pie crust in a 9-inch pie plate and … https://www.food.com/recipe/simply-fantastic-rhubarb-custard-pie-124259 If 1 ½ hours of Bake Time sounds like too much time to sit around and wait, you can split the recipe up over a few days! She was from Alsace and loved to cook with eggs and such..they had chickens on their farm and rhubarb,it was a marriage made in heaven!You can add apples,or blueberries,strawberries, cinnamon ,plums or anything else you desire..my personal favorite is strawberry,rhubarb and custard pie with a lattice. Rhubarb Custard Pie filling recipe from The Creative Bite. I think of when I was sixteen and would roll out thirty pies in an afternoon to sell at the farmers market in town. https://www.justapinch.com/recipes/dessert/pie/rhubarb-custard-pie-5.html 4. Jen Causey; Food Styling: Emily Nabors Hall; Prop Styling: Audrey Davis. I love to pull out my heavy marble rolling pin that was a wedding present. Rhubarb custard has always been one of my favorites. In a separate bowl, mix remaining ingredients together and pour over rhubarb. Fit one round into a 9" glass pie plate and fill with rhubarb mixture. Bake in preheated oven 20 minutes; remove weights and parchment paper, and bake 10 more minutes. 1. ★ ⅓ cup ice water ★ ⅓ cup iced milk ★ ⅓ cup olive oil (Any oil will work here. Roll out half of the pie crust dough. Don’t press too hard or it will become uneven. Pour into the flour and butter, and mix gently with a big spoon just until the mixture comes together into a ball. Mound the rhubarb slightly in the middle. Rubbing flour and butter together, carefully stirring in ice water and milk then sprinkling flour on my pastry mat. Shape the pastry into a round ball, then place it in the center. On Day 1, pre bake the pie crust according to the recipe. And watch videos demonstrating recipe prep and cooking techniques. 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. 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