Nutritional Guidelines (per serving) | |
---|---|
445 | Calories |
20g | Fat |
60g | Carbs |
7g | Protein |
Nutrition Facts | |
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Servings: 8 servings | |
Amount per serving | |
Calories | 445 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 10g | 50% |
Cholesterol 147mg | 49% |
Sodium 579mg | 25% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 3g | 12% |
Protein 7g | |
Calcium 124mg | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This fabulous rhubarb custard pie is adapted from a vintage recipe leaflet from Washington State Rhubarb Growers. It's such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. A small amount of nutmeg adds flavor to the pie but feel free to use ground cinnamon instead.
The all-butter pie crust is easy to fix with a food processor, but you can cut prep time by about half if you make the pie with a frozen pie crust. Feel free to use frozen or homemade pastry, or use refrigerated pie pastry sheets.
Serve this pie at your next cookout or take it along to a potluck dinner. This is a fantastic way to use fresh rhubarb, and your family and friends will love it. It's no wonder rhubarb was once called "the pie plant!"
Ingredients
- For the Pie Crust
- 1 1/4 cups/5 1/2 ounces all-purpose flour
- 1/2 teaspoon salt
- Optional: 1 teaspoon sugar (scant)
- 8 tablespoons butter (chilled, cut into small pieces)
- 4 to 6 tablespoons water (with ice)
- For the Rhubarb Custard Filling
- 3 cups rhubarb (diced)
- 1 1/2 cups granulated sugar
- 3 tablespoons all-purpose flour
- Pinch salt
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon butter
Steps to Make It
-
Gather the ingredients.
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To make the pie crust, combine the 1 1/4 cups of flour with the 1/2 teaspoon of salt, and 1 teaspoon of sugar in a large bowl. Whisk to combine thoroughly.
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Add the 8 tablespoons of cut-up butter and work it into the flour mixture with fingers or a pastry blender. You should have some pea-size pieces of butter still intact.
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Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, just until the mixture begins to hold together.
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Turn the dough out onto a floured surface and press until you have a smooth dough. Do not overwork or the crust will be tough.
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Shape it into a flattened disk and refrigerate for 30 minutes.
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Heat the oven to 400 F (200 C/Gas 6).
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Roll the dough out into a circle about 11 inches in diameter.
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Line a 9-inch pie plate with the dough and crimp the edge as desired.
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In a large bowl, combine the diced rhubarb with the sugar, flour, salt, and nutmeg; blend thoroughly.
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In another bowl, whisk the eggs with the milk.
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Add the egg mixture to the rhubarb and stir until blended.
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Turn the rhubarb mixture into the prepared pie crust. Dot with butter.
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Bake in the preheated oven for 45 to 55 minutes, or until set.
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Remove the pie to a rack to cool completely before slicing.
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Serve rhubarb custard pie with a big dollop of freshly whipped cream or ready-made whipped topping.