Rhubarb Custard Pie (Recipe & Photo from Food Network Kitchen)
As previously discussed I am not a huge cake fan. For most of my life I either had dairy queen ice cream cakes or cheesecake as my birthday cakes. It should come as no surprise that I decided to not bake a cake for my birthday. Instead I decided to bake a pie.
Specifically a rhubarb custard pie since I had exactly 4.5 cups of rhubarb left in my fridge to use up from my first harvest. I find that using rhubarb fresh is much easier than previously frozen as you don’t have to deal with draining excess fluid or adding more flour or corn starch to thicken it.
This pie is delish and super easy to make. I ended up eating 1/4 of the pie for my birthday.
- Ingredients
Directions
- Preheat the oven to 350 degrees F.
- 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.
- Toss the rhubarb with 1/4 cup granulated sugar and the lemon 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 evaporated milk, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb.
- Line with edges of the pie with aluminum foil to prevent over browning.
- 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.
