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Rhubarb Custard Pie

Rhubarb Custard Pie
PREP TIME
30 min
COOK TIME
1h 50 min
YIELDS
10 servings

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

You might also like these Fresh and Beautiful Rhubarb Recipes.

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Ingredients

1
sheet refrigerated pie dough (from a 14.1-oz package)
1 ¼
lb(s) rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 ½ cups)
¾
cup granulated sugar
½
tsp finely grated orange zest, preferably Valencia
2
Tbsp orange juice, preferably Valencia
2
large eggs
cup heavy cream
¼
cup all-purpose flour
Confectioners' sugar, for serving
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Directions

Notes

You can make this pie the day before and chill overnight in the fridge.

Step 1

Preheat the oven to 350ºF. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.

Step 2

Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners’ sugar.

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