rhubarb custard pie

it’s such a simple recipe, and if you use a frozen or ready-made pie crust, it takes no more than 15 minutes to prepare. a small amount of nutmeg adds flavor to the pie but you can use ground cinnamon instead. serve this pie at your next cookout or take it along to a potluck dinner. this is a fantastic way to use fresh rhubarb, and your family and friends will love it. “this super-easy pie is a classic and a great way to use up tart rhubarb.

—laurel randolph add the butter, working it into the flour mixture with your fingers or a pastry blender. stir in 4 tablespoons of ice water. add more ice water, about 1 teaspoon at a time, until mixture begins to hold together. position a rack in the center of the oven and heat to 400 f. on a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter. some people like to peel rhubarb when it’s a bit further along in the season because the exterior can be a little tough.

this is just a simple pie with delightful bits of tart rhubarb enveloped in creamy, orange zest-infused custard. i’ve made this pie with only a half cup sugar, and i like it that way. the moral of this story is to make your pie as sweet or as tart as you like it. the custard was still creamy and light. i wrote the recipe using heavy cream, because i like the extra fat, and it creates a luscious mouthfeel. if you prefer to make this pie with two percent milk, whole milk, or half and half over heavy whipping cream, be my guest. i do my best, i really do, to use up everything when i cook, but alas, i have failed you when it comes to rhubarb pie. i highly recommend using a fresh orange, and not the slightly dehydrated one leftover from christmas lingering in the back of your fruit drawer. once you’ve used the zest, i might i suggest squeezing the juice into a glass over ice. you can sip on it while you wait for the pie to bake.

it’s a very soft crust, so be careful when you roll it out and place it in the pie plate. but in the event of an emergency where you had to leave the house abruptly and without your pie, rest assured you can cover it with foil and place it in the refrigerator for up to three days. the good news is rhubarb pie is easy to freeze! when you’re ready to bake it, unwrap the foil, and place the frozen pie in the oven. pie at the ready for every occasion. make sure you dispose of those before you chop your rhubarb. if your stalks are about an inch wide, slice the stalk in half lengthwise, and then chop it. return it to the fridge. add the rhubarb and fold together with a spatula. place the pie in the oven. store leftovers covered and in the refrigerator for up to 3 days.

ingredients 1 unbaked pie shell 3 c. chopped rhubarb 1 1/4 c. granulated sugar 3 eggs beaten 1 c. heavy whipping cream 3 tbsp. flour 1/2 tsp. salt ingredients ; 3 cups diced fresh or frozen rhubarb ; 1 1/2 cups granulated sugar ; 3 tablespoons all-purpose flour ; 1/2 teaspoon ground nutmeg ; 1 ingredients 1 9-inch pie crust for the filling: 3 1/4 cups rhubarb (about 1 lb), cut in 1/2-inch pieces 3 tablespoons all-purpose flour 3/4 cup sugar zest, rhubarb cream pie recipe, rhubarb cream pie recipe, rhubarb custard bars, rhubarb custard tart.

ingredients ½ (14.1-oz.) pkg. refrigerated piecrusts, at room temperature 2 large eggs 1 cup half-and-half 1 teaspoon vanilla extract ½ teaspoon grated 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 yes! you can use frozen rhubarb in this rhubarb custard pie recipe. as long as the rhubarb has been sliced into ½-inch pieces, there’s no need, .

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