It must be spring, though, if rhubarb shows up at the grocery store. There it was yesterday.
I made this creamy Rhubarb Custard Pie last night. It has a mild, tangy, not too sweet and not too tart flavor. It tasted mostly of spring.
Pastry Crust (recipe follows)
2 cups thinly sliced rhubarb
1 1⁄2 cups sugar
4 large eggs
1 Tbs heavy cream
1. In a medium bowl, toss rhubarb with 1 cup of the sugar. Let sit until fruit has released its juices, about 1 hour. Strain, reserving juice.
2. Make custard by beating eggs with cream and remaining 1⁄2 cup sugar. Stir in reserved rhubarb juice.
3. Scatter rhubarb in partially baked crust and pour in custard. Bake until custard is set but loose, about 30 minutes. Do not overbake.
2 cups all-purpose flour
3⁄4 tsp baking powder
1 1⁄4 tsp salt (Next time I would use a bit less…maybe 3/4 tsp)
3⁄4 cup chilled lard or Crisco, or a combination of 1⁄4 cup Crisco and 1⁄2 cup unsalted butter (I used the combination)
1. In a medium bowl, combine flour, baking powder, and salt. Using a pastry cutter or two knives, cut in Crisco and butter until mixture resembles a coarse meal.
2. With a fork, stir in 1⁄4 cup ice water, 1 tablespoon at a time, until dough barely holds together. Add 1 or 2 tablespoons more water if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.
3. Preheat oven to 350°F.
4. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan and bake 15 minutes.
Recipes from Saveur Magazine
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