Rhubarb Custard Pie

Ahhh….. Rhubarb, the first fruit of the season. Once rhubarb is at the market you know summer is soon to follow. But the wait for the first stalk to harvest can certainly test one’s patience… But once it hits, you’ll have more than you know what to do with. When it comes to Rhubarb and pies, traditionally you’ll see it with pared strawberries or even on it’s own. This recipe offers something a little different…  it’s almost like custard pie meets rhubarb pie. The sweet creaminess cuts the bitterness of the rhubarb –  delicious!




Ingredient List

This Recipe Yields: 1, 9-inch pie, about 8 servings

Crust

  • 1 1/2 Cups all-purpose flour
  • 4 Ounces unsalted butter, chilled and cut into small cubes
  • 4 Tablespoons ice cold water

Filling

  • 4 Cups rhubarb, chopped into 1/2-inch pieces
  • 4 Ounces unsalted butter, room temperature
  • 3/4 Cups granulated sugar
  • 1/4 Cups brown sugar
  • 2 eggs, at room temperature
  • 1/4 Cups all-purpose flour
  • 1 Cups heavy cream, at room temperature
  • 1 Teaspoon vanilla extract

Instructions

Crust: Combine flour and butter in a food processor. Pulse 7 to 8 times, until mixture resembles coarse meal. Add the cold water, one tablespoon at a time, pulsing after each addition. If dough seems too dry, add additional cold water by the tablespoon. Remove pie dough from food processor and mold into a circular disk. Cover and refrigerate for at least 25 minutes.

Custard Filling: Clean and chop rhubarb, set aside. In a mixer fitted with the paddle, cream the butter and sugars until light and fluffy, (about three min). Slowly add the eggs and mix for 2 min to incorporate. Add the flour then slowly add the heavy cream and vanilla. Continue mixing until the filling is smooth. Remove bowl from mixer and add the rhubarb. Use a spatula to stir the rhubarb into the custard cream mixture.

Assembly & Baking: Preheat oven to 350°F. Roll out dough on a floured surface and transfer to 9-inch pie pan. Trim any crust overhang, fold under and crimp the edges. Pour rhubarb cream filling on top. Bake for 20 min, then cover with aluminum foil and continue to bake for an additional 25-30 min or until filling is set. Remove from oven and refrigerate. Allow to cool completely before serving.