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Rhubarb custard pie

Name: Rhubarb custard pie
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Cuisine: American
Ingredients: 300 g shortcrust pastry; 500 g rhubarb; 250 g sugar; 40 g plain flour; 0.25 tsp grated nutmeg; 1 pinch salt; 3 eggs; 80 ml double cream; 15 g butter

Spring 'pie plant' pie with a creamy egg custard

Features:Vegetarian

Cuisine:

American

Farm wives across Minnesota, Iowa and the Dakotas called rhubarb 'pie plant', because the first stalks in May went straight into this pie after a long winter without fresh fruit. Chopped rhubarb is baked in a sweet egg custard, so each slice is soft, creamy and tart at the same time. It turns up at Memorial Day picnics and church bake sales. Chef's tip: toss the rhubarb with the sugar and flour and let it sit 10 minutes before adding the eggs; it starts drawing out juice and the custard sets more evenly.

Total time: 80 min
Difficulty: easy
Serves: 8

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Ingredients

Serves8

10 ½ oz shortcrust pastry
1 ⅛ lb rhubarb1.5 cm pieces
9 oz sugar
1 ⅜ oz plain flour
¼ tsp grated nutmeg
1 pinch salt
3 eggs
¼ cup double cream
½ oz buttercubed

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Method

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Step 1: Heat the oven to 400°F (350°F fan). Line a 23 cm pie dish with the 10 ½ oz shortcrust pastry and crimp the edge.
10 min
Step 2: Toss the 1 ⅛ lb rhubarb with the 9 oz sugar, 1 ⅜ oz plain flour, ¼ tsp grated nutmeg and 1 pinch salt and leave 10 minutes.
10 min
Step 3: Beat the 3 eggs with the ¼ cup double cream, pour over the rhubarb and stir. Tip into the pastry case and dot with the ½ oz butter.
3 min
Step 4: Bake for 15 minutes, then turn down to 350°F (300°F fan) and bake 35–40 minutes, until the custard is puffed and set; a knife near the centre comes out clean.
55 min
Step 5: A common mistake is using thick, woody end stalks, which stay stringy; pick slim, red stalks. Cool at least 1 hour before slicing.
60 min

Nutrition per serving

Calories: 340 kcal
Protein: 6 g
Carbs: 45 g
Fat: 15 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does rhubarb custard pie take?: About 80 minutes in total: 25 minutes to prepare and 55 minutes to cook.
How many people does it serve?: 8 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
What can I use instead of sugar?: Caster sugar, same amount.
What can I use instead of plain flour?: Self-raising flour, same amount (then leave out the baking powder).

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