Delightfully Creamy Rhubarb Custard Pie
Indulge in the heavenly flavors of this Delightfully Creamy Rhubarb Custard Pie. Bursting with the unique tartness of fresh rhubarb, enveloped in a smooth and luscious custard, this pie is sure to win over even the most hesitant of rhubarb enthusiasts. Perfectly balanced with a touch of nutmeg and a melt-in-your-mouth flaky crust, this pie is the perfect dessert to celebrate the arrival of spring. Gather loved ones around the table and savor each delightful bite of this seasonal treat that combines traditional flavors with a creamy twist.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Sugar
2 cups (Granulated)
Flour
4 tablespoons (All-purpose for filling)
Nutmeg
1/2 teaspoon (Ground)
Butter
2 tablespoons (Unsalted, melted for crust)
Eggs
3 (Beaten)
Rhubarb
4 cups (Fresh, cut into small pieces)
Flour
2 cups (All-purpose for crust)
Flour
2 teaspoons (All-purpose for crust)
Vegetable Oil
2/3 cup (Wesson oil preferred)
Milk
1/3 cup (Whole or 2% preferred)
Instructions
1
Preheat the oven to 450°F (232°C).
2
In a large bowl, combine 2 cups flour, 2 teaspoons flour, vegetable oil, and milk to form the pie crust. Mix until it’s just combined, then divide the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
3
Once chilled, roll out one disc of dough on a floured surface until it’s roughly 1/8 inch thick. Fit it into a 9-inch pie pan. Roll out the second disc in the same manner and set aside.
4
In a separate mixing bowl, whisk together the sugar, 4 tablespoons of flour, and nutmeg until well combined.
5
Add the beaten eggs to the dry mixture, stirring until the mixture is smooth and uniform.
6
Gently fold in the cut rhubarb until evenly coated with the custard mixture.
7
Pour the filling into the prepared pie crust and carefully place the second rolled-out crust over the top. Pinch the edges to seal and cut slits in the top crust to allow steam to escape.
8
Bake in the preheated oven for 10 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 30 minutes, or until the custard is set and the crust is golden brown.
9
Allow the pie to cool for at least 30 minutes before slicing and serving. Enjoy your delightful spring dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Delightfully Creamy Rhubarb Custard Pie?
It is a seasonal dessert that features tart fresh rhubarb enveloped in a smooth, luscious custard, baked inside a flaky crust with a hint of nutmeg.
What are the primary flavors of this pie?
The pie balances the unique tartness of rhubarb with sweet custard and warm notes of ground nutmeg.
What temperature should the oven be preheated to?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
What ingredients are needed for the pie crust?
The crust requires 2 cups plus 2 teaspoons of all-purpose flour, vegetable oil, milk, and 2 tablespoons of melted unsalted butter.
How long should the pie dough be refrigerated?
The dough should be wrapped in plastic wrap and chilled for 30 minutes before rolling.
How thick should I roll out the pie dough?
The dough should be rolled out on a floured surface until it is roughly 1/8 inch thick.
What size pie pan is required for this recipe?
A 9-inch pie pan is recommended for this recipe.
How do I prepare the custard filling?
Whisk together sugar, 4 tablespoons of flour, and nutmeg, then add beaten eggs and stir until the mixture is smooth.
How many eggs are used in the custard?
The recipe calls for 3 beaten eggs for the custard filling.
How much rhubarb is needed?
You will need 4 cups of fresh rhubarb, cut into small pieces.
How do I incorporate the rhubarb into the pie?
Gently fold the cut rhubarb into the custard mixture until the pieces are evenly coated before pouring into the crust.
Is this a double-crust pie?
Yes, the recipe uses one disc of dough for the bottom crust and a second disc for the top crust.
Why should I cut slits in the top crust?
Slits allow steam to escape while the pie is baking.
What is the initial baking time and temperature?
Bake the pie at 450 degrees Fahrenheit for the first 10 minutes.
What is the second baking temperature and duration?
After 10 minutes, reduce the heat to 350 degrees Fahrenheit and bake for an additional 30 minutes.
How can I tell when the pie is finished baking?
The pie is done when the custard is set and the crust has turned golden brown.
How long should the pie cool before serving?
Allow the pie to cool for at least 30 minutes before slicing.
What type of flour is used in the filling?
The recipe specifies 4 tablespoons of all-purpose flour for the filling.
What type of sugar should I use?
The recipe calls for 2 cups of granulated sugar.
What kind of nutmeg is best for this pie?
The recipe uses 1/2 teaspoon of ground nutmeg.
Is there a specific brand of vegetable oil recommended?
The recipe notes that Wesson oil is preferred for the crust.
What kind of milk is recommended?
Whole or 2% milk is preferred for the crust mixture.
How much vegetable oil is used in the crust?
The recipe requires 2/3 cup of vegetable oil.
How much milk is needed for the dough?
The recipe calls for 1/3 cup of milk.
How much flour is used in total for the crust?
A total of 2 cups plus 2 teaspoons of all-purpose flour is used for the crust.
Should the rhubarb be fresh or frozen?
The recipe specifies using 4 cups of fresh rhubarb.
How do I seal the pie?
Place the second crust over the filling and pinch the edges to seal it with the bottom crust.
What is the best occasion for this pie?
It is described as a perfect dessert to celebrate the arrival of spring and seasonal rhubarb.
How should the eggs be prepared?
The 3 eggs should be beaten before being added to the dry filling ingredients.
Is the custard mixture smooth?
Yes, the instructions state to stir the egg and sugar mixture until it is smooth and uniform.