Rhubarb Magic Crust Custard Pie
Spring is prime time for rhubarb, a tart and tangy stalk vegetable with vibrant red hues. But what to make with it? Look no further than this incredibly simple Rhubarb Magic Custard Pie! This recipe boasts a magic crust that requires no pre-baking, streamlining the process for beginner bakers.
The magic lies in a buttery crumb crust that transforms into a flaky perfection during baking. Filled with juicy rhubarb and a creamy custard, this pie is a delightful balance of textures and flavors. Plus, the custard sets beautifully without any complicated steps, making it a stress-free dessert.
This recipe is perfect for anyone who wants a delicious homemade pie without the fuss. It’s ideal for beginners or busy bakers, and it’s sure to impress your family and friends. So ditch the store-bought pastries and whip up this magical rhubarb pie for a taste of spring!
Questions I often get asked about this recipe:
Can I use a pre-made pie crust instead of making my own?
Yes, you can definitely use a store-bought pie crust for convenience.
Do I need to chill the dough before using it?
Chilling the dough helps prevent the butter from melting too quickly during baking, resulting in a flakier crust. However, if you’re short on time, you can skip chilling
My pie is taking longer to bake than the recipe states, what should I do?
Ovens can vary slightly in temperature. If your pie isn’t set after the recommended time, cover the edges of the crust with foil to prevent over-browning and continue baking for a few more minutes.) the dough, but the crust might be a bit denser.
Can I serve this pie warm or cold?
The pie is delicious served warm with a scoop of ice cream or whipped cream, but it’s also perfectly fine to enjoy it cold.
How long does this pie last?
Leftover pie can be stored in the refrigerator for up to 3 days.
What you need to make Rhubarb Magic Crust Custard Pie:
Crust:
1 1/2 cups all-purpose flour (187.5 g)
1/2 cup cold unsalted butter, cubed (1 stick)
1/4 cup granulated sugar (50 g)
1/4 teaspoon salt
3-4 tablespoons ice water
Filling:
4 cups chopped rhubarb (about 5-6 stalks)
1 cup granulated sugar (200 g)
3 large eggs
1/2 cup heavy cream (120 ml)
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
How to make it:
Make the crust: In a large bowl, combine flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
Prepare the filling: In a large bowl, combine chopped rhubarb and sugar. Let sit for 15 minutes, allowing the rhubarb to release its juices.
Whisk together eggs, heavy cream, vanilla extract, and cinnamon (if using) in a separate bowl.
Assemble the pie: Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch circle. Transfer the dough to the prepared pie dish and gently press it into the bottom and sides. Pour the rhubarb filling into the crust. Then, carefully pour the custard mixture over the rhubarb.
Bake the pie for 50-60 minutes, or until the crust is golden brown and the custard is set. The custard will still be slightly jiggly in the center, but it will firm up as it cools.
Let the pie cool completely on a wire rack before slicing and serving. Enjoy with a scoop of vanilla ice cream or whipped cream (optional).
Tips:
For a sweeter crust, you can add an additional tablespoon of sugar to the dry ingredients.
If your rhubarb is very tart, you may want to add an extra tablespoon of sugar to the filling.
You can also use frozen rhubarb for this recipe. Thaw the rhubarb completely and drain off any excess liquid before using.
Leftover pie can be stored in the refrigerator for up to 3 days.
Latest Reviews:
Springtime Favorite! – This pie is a delightful change from the usual fruit pies. The rhubarb adds a lovely tang that cuts through the sweetness of the custard. I found the recipe easy to follow, and baking time was spot on. Next time, I might add a sprinkle of cinnamon to the filling for a bit of extra warmth. Overall, a great recipe for using up fresh spring rhubarb!
Rhubarb Magic? More Like Delicious Reality! – This recipe is a lifesaver! I’m not the most confident baker, but this came together so easily. The crust is amazing – buttery and flaky without any pre-baking. The rhubarb filling is perfectly tart, and the custard is like a dream. My family devoured it in minutes. Definitely adding this to my spring recipe rotation!
Printable Recipe:
Rhubarb Magic Crust Custard Pie
This easy pie is a delicious way to enjoy springtime rhubarb. The magic crust requires no pre-baking, and the custard filling sets beautifully during baking.
Ingredients
- Crust:
- 1 1/2 cups all-purpose flour (187.5 g)
- 1/2 cup cold unsalted butter, cubed (1 stick)
- 1/4 cup granulated sugar (50 g)
- 1/4 teaspoon salt
- 3-4 tablespoons ice water
- Filling:
- 4 cups chopped rhubarb (about 5-6 stalks)
- 1 cup granulated sugar (200 g)
- 3 large eggs
- 1/2 cup heavy cream (120 ml)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Make the crust: In a large bowl, combine flour, sugar, and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough comes together. Be careful not to overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish.
- Prepare the filling: In a large bowl, combine chopped rhubarb and sugar. Let sit for 15 minutes, allowing the rhubarb to release its juices.
- Whisk together eggs, heavy cream, vanilla extract, and cinnamon (if using) in a separate bowl.
- Assemble the pie: Remove the dough from the refrigerator and roll it out on a lightly floured surface to a 12-inch circle. Transfer the dough to the prepared pie dish and gently press it into the bottom and sides. Pour the rhubarb filling into the crust. Then, carefully pour the custard mixture over the rhubarb.
- Bake the pie for 50-60 minutes, or until the crust is golden brown and the custard is set. The custard will still be slightly jiggly in the center, but it will firm up as it cools.
- Let the pie cool completely on a wire rack before slicing and serving. Enjoy with a scoop of vanilla ice cream or whipped cream (optional).
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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