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I love the combination of custard and rhubarb but was unhappy with the floury taste. In my opinion the custard did not need that much flour added and would be a truer custard without. Eggs should provide enough thickening to set the custard alone.
I adapted this recipe to make eight individual fluted-edged tarts that tuned out beautifully! I used one Pillsbury pie crust, 2/3 c. half & half, added 1/4 tsp. ginger, and 3 large strawberries, diced, instead of 1/4 c. of the rhubarb. I baked the tarts for 40-45 min. on 375 degrees. My rhubarb stalks were huge (an Instacart delivery!), so I stripped the tough skin that wasn’t red off before dicing it. I filled the unbaked tart crusts to about 2/3-3/4 full. The orange zest was amazing, and the few strawberries that I added made them very pretty. I would sprinkle them with powdered sugar next time, as your photo shows. I dropped them off of my social distancing neighbors’ doorsteps and they loved them ~ used terms like beautiful, gourmet, and delicious to describe them! I will make again soon.
have you ever put a top crust on it or a lattice top.
Custard pies don’t do well with top crusts–they can turn out watery. It’s too much moisture. Try strawberry rhubarb pie or berry rhubarb pie if you’d like to put on a lattice or top crust.
Or you can make the rhubarb custard pie, but decorate the top with pieces of pastry you baked on their own, like cut-out cookies. Once the custard pie is cool, arrange them on top. They’ll get a little soggy eventually. Hope that helps!
Used brown sugar in place of white granulated sugar, increased the spices to 1/2 tsp and added another 1/2 tsp of cardamom and ginger…almost tasted like Xmas! Absolute treat and easy to make!
I am lactose intolerant, and would like to try making the custard with almond milk. Should I add a little butter to enrich it ?. Any tips ?
What about coconut milk? It’s much richer than almond milk. You could try the almond milk, but I’m afraid you’d have a watery custard.
Hi, Maria — My mother in law makes a rhubarb custard pie without diary and it’s similar to this recipe. You could just leave out the milk, but I would increase the sugar to 1 cup and add an additional 1/2 cup of rhubarb. Let us know if you try it.
Wow! I like rhubarb, but I had not previously had rhubarb custard before this. This is easy to make & delicious.
I did make a slight change — I used ground ginger instead of cinnamon. The orange/rhubarb/ginger was a nice combination.
I have rhubarb in the fridge and have already done the requisite few things with it, sans strawberries. This is next!
I have a great recipe for rhubarb custard pie, and it does not have orange zest. However, it has lemon extract, which is an amazing flavor with rhubarb. In our family, the egg yolks were used in the custard, and the whites were used to make meringue.
Can I use butter milk instead of 2% milk?
Do you mean buttermilk instead of heavy cream? There’s no milk in this recipe. I’ll check with Summer, but I’ll say that you could. Expect a different pie that’s not as rich. And it will be a VERY tart pie. Buttermilk custard pies are just fantastic, but I’ve not made one with fruit.
How about substituting the juice of the orange you zested for part of the water used in making your pie crust. I’ve done this a number of times since seeing the tip in a BH&G recipe. I’m with you on the tart rhubarb.
Sure, go for it! Use that orange juice. I use yogurt whey, pilsner beer, kombucha, or chilled apple juice in my crusts. Sometimes I have tis stuff on hand in the fridge so it’s already cold, plus a little acid helps the crust stay flaky. Thank you for sharing the tip, and enjoy that pie!
This recipe is much like the one my grandma, my mom, and know I use to make rhubarb pie. If you thought you didn’t like rhubarb because of those awful strawberry rhubarb pies, give this a try and you’ll be hooked.
I think it’s just great!! Incredible work!!