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Recipe Summary
prep: 30 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch pie
rubarb-cream-pie-1010-d112904.jpg
Ingredients
Ingredient Checklist
1 recipe Pie Dough for Caramelized Apple Tart
1/3 cup all-purpose flour, plus more for dusting
1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
1 1/2 cups granulated sugar
2 large eggs
1/2 stick unsalted butter, melted
1/4 cup heavy cream
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch pie
rubarb-cream-pie-1010-d112904.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 30 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch pie
Recipe Summary
prep: 30 mins
total: 2 hrs 25 mins
Yield: Makes one 9-inch pie
prep: 30 mins
total: 2 hrs 25 mins
prep:
30 mins
total:
2 hrs 25 mins
Yield: Makes one 9-inch pie
Makes one 9-inch pie
rubarb-cream-pie-1010-d112904.jpg
rubarb-cream-pie-1010-d112904.jpg
Ingredients
Ingredients
- 1 recipe Pie Dough for Caramelized Apple Tart
- 1/3 cup all-purpose flour, plus more for dusting
- 1 pound rhubarb, cut into 1/2-inch pieces (4 cups)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 stick unsalted butter, melted
- 1/4 cup heavy cream
Directions
Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Rhubarb Custard Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rhubarb Custard Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
