AI-generated image

Share this recipe

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

One step at a time, big text, timers, read-aloud. Your screen stays on.

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

Shop this recipe on Amazon

Spices & pantry

Fresh ingredients (3)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done

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).

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Kartoshka cakeCocoa and cake crumb truffles

Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.

30 min

Russian Desserts

by KrazyBadal 2 views

Undu walaluFried urad dal rings in treacle

Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.

70 min

Sri Lankan Desserts