How To Make Rhubarb & Custard Slab Pie
What better way to get you in a happy mood than having a slice of pie? These baked dishes are perfect for those who can’t get enough of flaky pastries. From an apple variant to a lemon meringue, these pies pastries recipes will satisfy your pie and pastry cravings.
Serves:
Ingredients
- 3 cups diced rhubarb
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup cold water
- 1 cup heavy cream
- 1/2 cup milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 egg yolks
- 1/2 tsp vanilla extract
Instructions
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
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In a large bowl, combine the diced rhubarb, 1 cup of sugar, 1/4 cup of cornstarch, vanilla extract, ground cinnamon, and salt. Mix well and set aside.
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In a separate bowl, make the crust by combining the flour and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. Add the cold water and mix until the dough comes together.
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Roll out the dough into a rectangle slightly larger than the baking dish. Carefully transfer the dough to the greased baking dish, pressing it into the bottom and sides.
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Pour the rhubarb mixture onto the crust, spreading it evenly.
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In another bowl, whisk together the heavy cream, milk, 3/4 cup of sugar, cornstarch, egg yolks, and vanilla extract until smooth. Pour the custard mixture over the rhubarb.
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Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the custard is set.
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Allow the slab pie to cool completely before serving. Cut into squares and enjoy!
Nutrition
- Calories : 487kcal
- Total Fat : 19g
- Saturated Fat : 11g
- Cholesterol : 188mg
- Sodium : 117mg
- Total Carbohydrates : 77g
- Dietary Fiber : 2g
- Sugar : 50g
- Protein : 5g
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