Rhubarb Custard Pie
A par-baked pie crust filled with chopped rhubarb and a sour cream custard. The dessert is similar to a rhubarb clafoutis or rhubarb flan and works well as a make-ahead dessert.
Equipment
- 9-inch pie tin
- Rolling Pin
- Baking sheet
- Parchment paper
- Pie weights or dried beans
- Mixing bowl
Ingredients
Pie Crust
- 1 homemade pie crust shaped into a disc and chilled
Rhubarb Filling
- 450 g thinly sliced rhubarb
- 4 eggs at room temperature
- 150 g sour cream at room temperature
- 130 g granulated sugar
- 1 tsp vanilla bean paste or extract
- ¼ tsp salt
Instructions
Pie Dough
- Roll out the rested pie dough on a lightly floured surface to ¼" / 6mm thick, rotating as needed to keep it even. Transfer to a 9" pie tin and settle the dough into the pan.
- Trim the dough, leaving about 1" overhang. Tuck the excess under to form the edge. Chill for 15–20 minutes, crimp as desired, dock with a fork, then chill another 30 minutes.
- Preheat the oven to 425°F / 220°C. Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15–18 minutes, until the edges are lightly golden.
- Remove the parchment and weights, then bake the crust another 2–3 minutes, until the inside is set and barely golden. Cool completely. Leave the oven on and reduce to 350°F / 180°C.
Rhubarb Filling
- Place the cooled par-baked crust, still in the pie pan, on a baking sheet. Arrange the sliced rhubarb inside.
- Whisk the eggs, sour cream, sugar, vanilla, and salt together until combined. Pour the custard over the rhubarb. Move the rhubarb slightly if needed to release trapped bubbles and top up with more custard if needed.
- Bake for about 60 minutes, until the edges are set and the center is only slightly jiggly.
- Cool on the tray for 20–30 minutes, then chill completely in the fridge before slicing. Serve cold with whipped cream or ice cream.
- Store leftovers in an airtight container in the fridge for up to four days.
Notes
Chill fully before cutting for clean slices. Recipe slightly adapted from The Best of Alison Holst. The linked homemade pie crust recipe makes two crusts; this recipe uses one.