For many of us rhubarb is one of the defining tastes of summer. The crisp tartness of rhubarb makes it a perfect foil to sweet and rich ingredients. Custard filling has been a favorite for generations and it makes a really tasty accompaniment to chopped rhubarb in this pie.
This dessert is also very straightforward to make- another bonus when it comes to planning meals! You beat the eggs, then combine with the other filling ingredients.
To make things really simple you can use a frozen pie crust or you can use a classic recipe for a homemade pie crust like this one. The choice is up to you.
Then you add the chopped rhubarb to the uncooked pie crust. You can use fresh or frozen rhubarb. If you use frozen make sure to let it thaw and drain first and then coat with flour so that it disperses nicely in the pie.
INGREDIENTS
1 9-inch pie crust, unbaked, store bought or homemade
3 cups chopped rhubarb (if using frozen allow to thaw, drain, and then coat with flour)
1 1/4 cups sugar
3 eggs
1 cup heavy cream
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon vanilla extract
PREPARATION
Preheat oven to 400˚.
Beat three eggs in a medium bowl. Add to this all ingredients except for rhubarb and mix well.
Place pie pan filled with crust on a lipped baking pan for easy transfer to oven. Place chopped rhubarb into unbaked pie crust.
Pour custard mixture over rhubarb.