Rhubarb Custard Pie
This delicious rhubarb custard pie is not like any other rhubarb pie you've ever had. It's made with a unique custard filling that's not too thick and not too runny. The rhubarb adds a tart sweetness that balances out the richness of the custard. Whether you use fresh or frozen rhubarb, this pie is sure to be a hit.
This delicious rhubarb custard pie is not like any other rhubarb pie you've ever had. It's made with a unique custard filling that's not too thick and not too runny. The rhubarb adds a tart sweetness that balances out the richness of the custard. Whether you use fresh or frozen rhubarb, this pie is sure to be a hit.
- Carbohydrate 150.098326369813 g
- Cholesterol 450.063125013081 mg
- Fat 20.7205343800161 g
- Fiber 0.527343759539373 g
- Protein 7.44463437588008 g
- Saturated Fat 10.5652531281382 g
- Serving Size 1 1 - 9 inch pie (202g)
- Sodium 346.086875141418 mg
- Sugar 149.570982610273 g
- Trans Fat 1.22404625037226 g
- Calories 799 calories
Step-by-step
- Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
- Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
- Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.
Baking rhubarb custard pie without adjusting flour quantities for frozen fruit yields a watery filling that refuses to set. Water content varies wildly between fresh stalks and thawed produce, directly altering the starch ratio needed for proper binding.
- Adjust the all-purpose flour down to two tablespoons when utilizing frozen rhubarb to compensate for excess cellular moisture released during thawing.
- Maintain three tablespoons of flour strictly for fresh stalks to absorb the natural juices safely.
- Whip the two egg yolks thoroughly into a thick froth before incorporating sugar to establish a stable structural emulsion.
- Bake the assembly initially on the bottom oven rack at 425 degrees Fahrenheit for ten minutes to set the bottom crust quickly.
- Drop the temperature subsequently to 375 degrees Fahrenheit for thirty minutes to finish cooking the custard without curdling the eggs.
- Vent the top crust adequately to let steam escape and prevent the pastry from becoming soggy.
- Chill leftover slices promptly within three days, though freezing alters the emulsion and causes the custard to separate upon thawing.
Proper temperature staging prevents crust sogginess and guarantees a clean slice. Precise cooling on a wire rack stabilizes the starch network before service.
