A light custard smoothes out tart rhubarb, and produces a sublime taste.
Creamy rhubarb custard pie
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- 1 pastry , for 9-in. two-crust pie
- 4 1/2 cups frozen or fresh rhubarb , cut into 1/2-in. pieces
- 2 egg yolks
- 2 tbsp butter , melted
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- Preheat oven to 425F (220C). Roll out half of pastry on a lightly floured surface and line bottom of a 9 inch (23 cm) pie plate. Do not prick. Set pastry shell aside.
- If using frozen rhubarb, rinse to melt ice crystals. Cut large pieces in half. Pat dry. In a medium-size bowl, whisk egg yolks with butter. Stir sugar with flour. Then, stir into egg yolk mixture to form a paste. Stir in rhubarb until well mixed.
- Turn rhubarb mixture into pie shell. Mixture will not be smooth. Roll out remaining dough and cut into strips 1/2 inch (1 cm) wide. Weave strips over filling to form a lattice top. Gently press edges to bottom crust and flute.
- Bake on the bottom rack of preheated 425F (220C) oven for 10 minutes, just until edges start to brown. Then, reduce oven temperature to 350F (180C). Continue baking until rhubarb feels tender when pierced with a fork, from 40 to 45 more minutes.
Nutrition (per serving)
- 3.2 g,
- 37.7 g,
- 14.3 g,