Rhubarb custard pie

    (3)
    1 hour

    The custard topping of this pie nicely balances out the acidity of the rhubarb, and it keeps the filling wonderfully moist even if you don't serve it right away.


    3 people made this

    Ingredients
    Makes: 1 pie

    • 800g rhubarb
    • 75g caster sugar, to taste
    • For the base
    • 100g butter
    • 100g caster sugar
    • 100g plain flour
    • 50g cornflour
    • 1 teaspoon vanilla sugar
    • 1 lemon, zested und juiced
    • 2 egg yolks
    • For the custard topping
    • 100ml double cream
    • 1 egg
    • 2 tablespoons caster sugar

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Trim rhubarb and cut in small pieces. Add to a bowl (no metal) and mix with the sugar. Set to a side to let it draw some juice.
    2. Add all the ingredients for the base in a bowl but do not add all the lemon juice at once. Knead swiftly until everything holds together in a ball, adding more lemon juice as needed.
    3. Preheat the oven to 220 C / Gas 7. Grease a springform tin.
    4. Roll out the base on a lightly floured surface and line the springform tin, letting the base come up the sides of the tin to hold the filling. Prick the base with a fork several times. Prebake for 10 minutes.
    5. Add rhubarb to the prebaked base and distribute it evenly. In a bowl whisk cream, egg and sugar and pour over the filling.
    6. Reduce oven temperature to 180 C / Gas 4. Bake until lightly browned on top, about 35 minutes.

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