Rhubarb Custard Pie is a delightful fusion of tart rhubarb and creamy custard encased in a perfectly flaky crust. This beloved dessert has its roots in traditional American desserts and is perfect for showcasing the vibrant flavors of fresh rhubarb.
Ingredients
Scale:
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
3 large eggs
1 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup heavy cream
Optional: 1 teaspoon vanilla extract
3 cups fresh rhubarb, chopped
1/4 cup granulated sugar
1 tablespoon cornstarch
Optional: 1 tablespoon lemon zest
Instructions
In a large bowl, combine 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Add 1/2 cup of diced, chilled butter.
Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
Gradually add 6 to 8 tablespoons of ice water, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least an hour.
Preheat your oven to 400°F (200°C).
In a medium bowl, toss together 3 cups of chopped rhubarb, 1/4 cup sugar, and 1 tablespoon cornstarch until the rhubarb is evenly coated. Set aside.
If adding lemon zest, mix it in at this stage for a refreshing burst of flavor.
In another bowl, whisk together 3 eggs, 1 cup sugar, 2 tablespoons flour, 1/2 teaspoon nutmeg, and 1/4 teaspoon salt until smooth.
Slowly add 3/4 cup heavy cream, continuing to whisk until fully combined and creamy.
If using vanilla extract, incorporate it now for an extra layer of flavor in the custard.
Roll out the chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trimming and crimping the edges as desired.
Spread the rhubarb mixture evenly in the pie crust, followed by the custard mixture over the top.
Place the pie in the oven and bake for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for 45 minutes, or until the custard is set and the crust is golden brown.
Check the pie halfway through baking to ensure the crust edges aren't browning too quickly; if they are, use a pie shield or aluminum foil to protect them.
Remove from oven and let cool on a wire rack until room temperature, allowing the custard to firm up before serving.
