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Rhubarb Custard Pie Recipe

Brimming with the tartness of rhubarb balanced with a creamy custard filling, this Rhubarb Custard Pie is a dessert that signals the arrival of spring. This classic pie, with its flaky pastry and tangy filling, is a true comfort-food dessert.

Rhubarb Custard Pie Recipe
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Photos of Rhubarb Custard Pie Recipe

One ingredient that might not be readily available in your pantry is rhubarb. It is a vegetable, often mistaken for a fruit, that boasts a tangy flavor and bright color. It's typically found in grocery stores in the spring. If fresh rhubarb is not available, frozen can be used as an alternative.

Ingredients for Rhubarb Custard Pie

Pie crust: The base of the pie, it can be homemade or store-bought.

Rhubarb: It provides a unique tangy flavor to the pie. If it's out of season or not available, you can use frozen rhubarb.

All-purpose flour: It helps to thicken the filling of the pie.

Sugar: Adds sweetness to balance the tanginess of the rhubarb.

Orange: Its zest is used to add a hint of citrus flavor.

Ground cinnamon and nutmeg: These spices add warmth and depth of flavor.

Salt: It enhances the flavors of the other ingredients.

Eggs: They act as a binder for the custard filling.

Heavy whipping cream: It makes the custard rich and creamy.

Vanilla extract: Adds a sweet, aromatic flavor.

One reader, Eveleen Bair says:

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This rhubarb custard pie recipe is a game-changer! The combination of tangy rhubarb and creamy custard is simply divine. The pie crust is perfectly flaky, and the hint of orange zest adds a delightful twist. It's a must-try for anyone who loves a classic dessert with a unique twist.

Eveleen Bair

Techniques Required for Making Rhubarb Custard Pie

How to assemble the pie: After preparing the filling, pour it into the prepared pie crust and smooth the top with a spatula.

How to bake the pie: Place the pie on a cookie sheet to protect the oven from spillovers. Halfway through the baking time, remove the foil covering the edges of the pie crust. Bake until the custard is fully set and the crust is golden brown, about 45 minutes.

How to cool the pie: Allow the pie to cool on a wire rack to room temperature for about 45-50 minutes.

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

How To Make Rhubarb Custard Pie

Have a rhubarb custard pie for your afternoon snack. This is best to energize you as it tastes zesty and fresh, perfect for a hectic and packed day.

Preparation: 20 minutes
Cooking: 50 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • 1pie crust,9-inch

For the Filling:

  • cupsrhubarb,about 1 pound, cut in ½-inch pieces
  • 3tbspall-purpose flour
  • ¾cupsugar
  • 1large orange,zest
  • ¼tspground cinnamon
  • ¼tspground nutmeg
  • ¼tspsalt
  • 2large eggs,room temperature
  • cupheavy whipping cream
  • 1tspvanilla extract

Instructions

  1. Preheat oven to 375 degrees F.

  2. Roll your pie 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. Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl.

  4. Add the wet ingredients to the dry ingredients and whisk to combine. Add the rhubarb and fold together with a spatula.

  5. Pour the filling into the crust. Smooth the top with a spatula.

  6. 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.

  7. 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 for about 45 minutes.

  8. Let cool on a wire rack to room temperature for about 45 to 50 minutes.

  9. 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.

Nutrition

  • Calories: 285.99kcal
  • Fat: 12.33g
  • Saturated Fat: 5.47g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 4.47g
  • Polyunsaturated Fat: 1.38g
  • Carbohydrates: 41.10g
  • Fiber: 2.10g
  • Sugar: 21.81g
  • Protein: 3.60g
  • Cholesterol: 60.09mg
  • Sodium: 213.56mg
  • Calcium: 69.80mg
  • Potassium: 234.85mg
  • Iron: 0.80mg
  • Vitamin A: 65.78µg
  • Vitamin C: 16.27mg

Mastering the Art of Rhubarb Custard Pie: A Technique Tip

When preparing the rhubarb for the pie filling, make sure to cut it into small, even pieces. This ensures that the rhubarb cooks evenly and integrates well into the custard mixture. Additionally, when zesting the orange, be sure to only get the outermost, colored part of the peel. The white pith underneath is bitter and can negatively affect the flavor of your pie.

Time-Saving Tips for Preparing This Delightful Dessert

Prepare the filling: Combine all the filling ingredients in a bowl and mix well to save time on preparation.

Chill the pie crust: Place the pie crust in the freezer for 15 minutes before using to prevent shrinkage during baking.

Use pre-made pie crust: Save time by using a store-bought pie crust instead of making it from scratch.

Pre-cut the rhubarb: Pre-cut the rhubarb in advance and store it in the refrigerator to save time when assembling the pie.

Use a food processor: Use a food processor to quickly mix the pie filling ingredients for a smooth and efficient process.

Bake multiple pies: If you have the ingredients, consider making multiple pies at once to save time and effort in the long run.

Prep in advance: Prepare the pie filling and store it in the refrigerator a day ahead to streamline the pie-making process.

Organize ingredients: Organize all the ingredients and tools needed for the recipe before starting to save time and minimize confusion during preparation.

Substitute Ingredients For Rhubarb Custard Pie Recipe

  • rhubarb - Substitute with strawberries: Strawberries can be used as a substitute for rhubarb in a pie to provide a similar tartness and texture, while also adding a hint of sweetness.

  • all-purpose flour - Substitute with gluten-free flour: Gluten-free flour can be used as a substitute for all-purpose flour to make the pie suitable for those with gluten sensitivities or allergies.

  • sugar - Substitute with honey: Honey can be used as a natural sweetener in place of sugar, adding a unique flavor profile to the pie.

  • orange - Substitute with lemon: Lemon can be used as a substitute for orange to provide a citrusy flavor and acidity to the pie filling.

  • ground cinnamon - Substitute with cardamom: Cardamom can be used as a substitute for cinnamon to add a warm, aromatic flavor to the pie filling.

  • ground nutmeg - Substitute with allspice: Allspice can be used as a substitute for nutmeg to provide a warm and slightly peppery flavor to the pie filling.

  • eggs - Substitute with flax eggs: Flax eggs can be used as a substitute for eggs to make the pie suitable for vegans or those with egg allergies.

  • heavy whipping cream - Substitute with coconut cream: Coconut cream can be used as a substitute for heavy whipping cream to add a rich and creamy texture to the pie filling, while also making it dairy-free.

  • vanilla extract - Substitute with almond extract: Almond extract can be used as a substitute for vanilla extract to add a nutty and sweet flavor to the pie filling.

Presenting Your Delectable Rhubarb Custard Pie

  1. Elevate the pie crust: Create a decorative lattice or intricate design on top of the pie crust to showcase your attention to detail and craftsmanship. This will add a touch of sophistication to the presentation.

  2. Garnish with fresh rhubarb: Thinly slice some fresh rhubarb and arrange it in an artistic manner on top of the pie. This will not only add a pop of color but also emphasize the star ingredient of the dish.

  3. Dust with powdered sugar: Before serving, delicately dust the pie with a fine layer of powdered sugar. This will add a subtle sweetness and a beautiful finishing touch to the presentation.

  4. Accompany with a dollop of whipped cream: Serve each slice of pie with a small quenelle or dollop of freshly whipped cream on the side. This adds a creamy element and balances the flavors of the pie.

  5. Use a decorative serving plate: Choose a beautiful, elegant serving plate that complements the colors of the pie. The right presentation vessel can enhance the overall visual appeal of the dessert.

  6. Incorporate edible flowers: Introduce a few edible flowers, such as pansies or violets, to the presentation. These delicate blooms will add a touch of elegance and a hint of floral fragrance to the dish.

  7. Consider individual plating: For a more refined presentation, consider plating the pie individually. This allows for precise placement of garnishes and creates a more personalized dining experience.

Essential Tools for Crafting the Perfect Pie

  • Rolling pin: A rolling pin is used to flatten and shape the pie crust or pastry dough.
  • Pie plate: A pie plate is a round, shallow dish used to hold the pie crust and filling while baking.
  • Whisk: A whisk is used to mix and blend the ingredients together, ensuring a smooth and uniform consistency.
  • Spatula: A spatula is used to fold the filling ingredients together and smooth the top of the pie before baking.
  • Cookie sheet: A cookie sheet is used to provide a flat surface for the pie and catch any potential spillovers during baking.
  • Aluminum foil: Aluminum foil is used to create a cover around the edges of the pie crust to prevent it from burning during baking.
  • Wire rack: A wire rack is used to cool the pie after baking, allowing air to circulate around it and prevent sogginess.

Preserving the Goodness: Storing and Freezing Your Pie

Here are the storing and freezing guidelines for rhubarb custard pie:

  • Let the pie cool completely to room temperature before storing or freezing. This will take about 45-50 minutes after baking.
  • To store the pie in the refrigerator:
    • Cover the pie tightly with plastic wrap or aluminum foil, making sure it's sealed well to prevent any air from getting in.
    • Place the covered pie in the refrigerator for up to 3 days.
    • When ready to serve, let the pie come to room temperature for about 30 minutes before slicing and enjoying.
  • To freeze the whole pie:
    • Wrap the cooled pie tightly in a layer of plastic wrap, followed by a layer of aluminum foil. Make sure it's sealed well to prevent freezer burn.
    • Label the pie with the date and contents, then place it in the freezer for up to 2 months.
    • When ready to serve, remove the pie from the freezer and let it thaw in the refrigerator overnight.
    • Once thawed, let the pie come to room temperature for about 30 minutes before slicing and serving.
  • To freeze individual slices:
    • Cut the cooled pie into individual slices.
    • Wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil.
    • Place the wrapped slices in a freezer-safe container or zip-top bag, label with the date and contents, and freeze for up to 2 months.
    • When ready to serve, remove the desired number of slices from the freezer and let them thaw in the refrigerator for a few hours or overnight.
    • Once thawed, let the slices come to room temperature for about 15-20 minutes before enjoying.

How To Reheat Leftover Rhubarb Custard Pie

  • To reheat leftover rhubarb custard pie, preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover the edges of the crust with aluminum foil to prevent burning. Bake for 15-20 minutes, or until the filling is heated through and the crust is crisp.

  • For a quicker method, you can reheat individual slices of rhubarb custard pie in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 30-45 seconds, or until warmed to your liking. Be careful not to overheat, as the filling may become too hot and the crust may soften.

  • If you prefer a crispy crust, you can also reheat the pie in an air fryer. Set the air fryer to 350°F (175°C) and place a slice of pie in the basket. Heat for 3-5 minutes, or until the crust is crisp and the filling is warm.

  • For a more indulgent treat, try warming a slice of rhubarb custard pie in a skillet with a pat of butter. Melt the butter over medium heat, then place the slice of pie in the skillet. Cook for 2-3 minutes on each side, or until the crust is golden brown and the filling is heated through.

  • If you want to maintain the texture of the custard filling, you can also reheat the pie in a double boiler. Place the pie plate over a pot of simmering water and heat for 10-15 minutes, or until the filling is warmed through. This method helps to prevent the filling from drying out or becoming overcooked.

Fascinating Facts About Rhubarb Custard Pie

Rhubarb is a vegetable, not a fruit, despite its common use in sweet recipes like pies and jams. It is often mistaken for a fruit due to its tart flavor and use in desserts. However, rhubarb is a member of the vegetable family and is related to sorrel and buckwheat. This unique vegetable is packed with vitamins and minerals, making it a nutritious addition to any dish.

Is Making Rhubarb Custard Pie at Home Cost-Effective?

This rhubarb custard pie recipe is quite cost-effective for a household. Rhubarb is a budget-friendly ingredient, and the other components are commonly found in most kitchens. The overall verdict for this recipe is an 8.5. The approximate cost for a household of 4 people is around $10-12, making it an affordable and delightful dessert option.

Is Rhubarb Custard Pie Healthy or Unhealthy?

This rhubarb custard pie recipe, while delicious, is not particularly healthy. Here's why:

  • The pie crust is likely high in saturated fats and refined carbohydrates, which can contribute to heart disease and blood sugar imbalances.
  • The filling contains a significant amount of sugar, which can lead to weight gain and dental issues if consumed in excess.
  • Heavy whipping cream is high in calories and saturated fats, which can raise cholesterol levels and increase the risk of heart disease.

However, the recipe does include some nutritious ingredients:

  • Rhubarb is a good source of vitamin K, vitamin C, and dietary fiber.
  • Eggs provide high-quality protein and essential nutrients like choline and vitamin D.
  • Cinnamon and nutmeg offer small amounts of antioxidants and anti-inflammatory compounds.

To make this pie healthier, you could try the following modifications:

  • Use a whole-grain or nut-based pie crust to increase fiber and nutrient content while reducing refined carbohydrates.
  • Reduce the amount of sugar in the filling and consider using a natural sweetener like honey or maple syrup instead.
  • Replace some or all of the heavy cream with a lower-fat alternative, such as evaporated milk or Greek yogurt.
  • Increase the amount of rhubarb in the filling to boost the pie's fiber and nutrient content.
  • Serve smaller portions and pair the pie with a side of fresh fruit or a dollop of low-fat yogurt to balance out the indulgence.

Editor's Opinion on the Deliciousness of Rhubarb Custard Pie

The rhubarb custard pie recipe you provided is a delightful combination of tart rhubarb and creamy custard, creating a perfect balance of flavors. The addition of orange zest adds a refreshing citrusy note, while the spices bring warmth and depth to the pie. The instructions are clear and easy to follow, ensuring a successful outcome. Overall, this recipe promises a delicious and comforting dessert that will surely impress anyone who tries it.

Enhance Your Rhubarb Custard Pie Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with a hint of garlic and chives, topped with a dollop of butter.
Grilled Asparagus: Tender asparagus spears grilled to perfection and drizzled with a balsamic glaze.
Fruit Salad: A refreshing mix of seasonal fruits, tossed in a light honey-lime dressing and garnished with fresh mint leaves.

Exploring Alternative Recipes Similar to Rhubarb Custard Pie

Creamy Tomato Basil Soup: This creamy tomato basil soup is a comforting and flavorful dish that is perfect for a cozy night in. The combination of ripe tomatoes, fresh basil, and creamy texture will leave you wanting more.
Grilled Lemon Garlic Salmon: Grilled lemon garlic salmon is a delicious and healthy dish that is perfect for a summer barbecue. The tangy lemon and savory garlic complement the rich flavor of the salmon, creating a mouthwatering meal.
Mango Coconut Panna Cotta: Mango coconut panna cotta is a tropical and refreshing dessert that is perfect for a summer treat. The creamy coconut base is infused with sweet mango flavor, creating a delightful and indulgent dessert.

Appetizers and Main Courses to Serve Alongside Rhubarb Custard Pie

Appetizers:
Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a rich and flavorful filling. The combination of ingredients creates a perfect balance of textures and flavors that will leave your guests wanting more.
Spinach and Artichoke Dip: Indulge your guests with a creamy and cheesy spinach and artichoke dip. The warm and gooey texture of the dip pairs perfectly with crispy bread or crunchy tortilla chips for a satisfying appetizer option.
Main Courses:
Chicken Alfredo: Create a creamy and indulgent pasta dish that will satisfy any craving. Incorporate rich flavors and tender chicken for a comforting meal that will leave everyone wanting more.
Beef Stroganoff: Craft a hearty and savory dish that combines tender beef with a luscious sauce. Elevate the flavors with a touch of tanginess and a hint of earthy mushrooms for a truly satisfying dining experience.

Why trust this Rhubarb Custard Pie Recipe:

This #food# recipe is a #trusted# classic that has been perfected over time. The combination of fresh #rhubarb#, #orange zest#, and #cinnamon# creates a delightful balance of flavors. The use of #heavy whipping cream# adds a rich and creamy texture to the custard filling. The step-by-step instructions ensure that even novice bakers can achieve a beautiful and delicious #pie#. Trust in the quality of the ingredients and the expertise behind this #recipe#, and you'll be rewarded with a #delicious# and #impressive# dessert.

Want to share your experience making this delectable Rhubarb Custard Pie or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!
FAQ:
Can I use frozen rhubarb for this pie?
Yes, you can use frozen rhubarb for this pie. Just make sure to thaw and drain the rhubarb before using it in the recipe.
Can I substitute the orange with another citrus fruit?
Absolutely! You can substitute the orange with lemon or even lime for a different citrus flavor in the pie.
Can I use a store-bought pie crust instead of making my own?
Of course! Using a store-bought pie crust is a convenient option if you're short on time. Just follow the package instructions for pre-baking or use as directed in the recipe.
Can I make this pie ahead of time?
Yes, you can make this pie ahead of time. It can be stored in the refrigerator for up to 2 days. Just be sure to let it come to room temperature before serving.
Can I use milk instead of heavy whipping cream?
While heavy whipping cream provides a richer texture, you can use whole milk as a substitute if needed. Keep in mind that the custard may be slightly less creamy.

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