Rhubarb Orange Custard Pie

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Rhubarb Orange Custard Pie

I know that for you rhubarb pie must be a classic but for me, anything rhubarb is quite new since I could only taste it the first time  years ago when I first moved in the Netherlands and since the rhubarb season lasts more or less 2 days I only had a chance to try one recipe per year.

Rhubarb Orange Custard Pie

My first try was the rhubarb crumble pie, the second try was the rhubarb upside down yogurt cake from GKS and this year I wanted something more creamy, more custard-y so I read a dozen of recipes online, mixed them and whipped up my own version of rhubarb custard pie.

Rhubarb Orange Custard Pie

Rhubarb Orange Custard Pie

It’s quite tangy because both orange and rhubarb are sour but I like it this way because it doesn’t overwhelm the natural flavor of the rhubarb. But if you prefer the rhubarb to be more sweet, I suggest you to coat the rhubarb chunks with about  1/4 cup of sugar (you may add or remove to your taste) and set aside for a couple of hours so the rhubarb will absorb the sugar. Then follow the recipe as normal.

Rhubarb Orange Custard Pie

Rhubarb Orange Custard Pie
Serves 8
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For the Pie shell
  1. 300g (2 and 1/2 cups) All-Purpose Flour
  2. 90g (6 tbsp) Cold Butter
  3. 1 tbsp Granulated Sugar
  4. 150g (3/4 cup) Cold Margarine or Shortening
  5. Cold Water
  6. 1 tsp Salt
For the Filling
  1. 200g (1 cup) Brown Sugar
  2. 100g (1/2 cup) Granulated Sugar
  3. 3 medium Eggs
  4. 5 cups Rhubarb (4-5 st.)
  5. 1/2 Orange zest
  6. 2-3 tbsp Orange Juice
  7. 1/4 tsp ground Nutmeg
  8. 1/4 tsp ground Cardamom
  9. 2 tbsp Corn starch
  10. 30g (1/4 cup) All-Purpose Flour
Make the Pie shell
  1. Add all the ingredients in a large bowl and mix them together with a fork, with a pastry cutter, or -my favorite way- with your hands. At the end you should end up with a bowl of crumbly dough (just like when you do a crumble topping).
  2. Add the cold water a few tablespoon at a time continuing mixing with your hands until the dough starts coming together. In the end yu should have a firm and elastic (but not sticky) ball of dough.
  3. Divide the dough in half (one part slightly bigger than the other) and wrap them individually in plastic wrap. Let it rest in the fridge for 1 to 2 hours.
Make the Pie
  1. Preheat the oven to 180°C (350°F)
  2. In a large bowl beat the eggs at medium speed for 2 minutes until they light and foamy, then add both white and brown sugar and beat again for 1 more minute.
  3. Add the corn starch, flour, salt and spices and mix well all the ingredients together, finally add the orange zest and juice and the rhubarb chopped in small cubes.
  4. Mix again all the ingredients with a spatula and set aside what you prepare the pie shell.
  5. On a floured large piece of parchment paper, roll the dough with a rolling pin on both ways to make a round shape. Add more flour on top and on the rolling pin if necessary. (Do not make it too thick or it won't cook through)
  6. With the help of the parchment paper slide the dough into a buttered pie pan, press gently to let it adhere to the pan and trim the edges. With a fork punch a few holes on the bottom on the crust to help it cook through more easily.
  7. Pour the filling in the pie pan and gently spread it to make it even on the sides with a little bit more filling in the center.
  8. Roll the smaller part of the dough like you did before, with a knife cut some lines in the center to let the filling "breathe" and slide it on top of the filling.
  9. Trim the edges and press them with a fork or with your fingers to make sure they're adhering well. Decorate as you like.
  10. Bake the pie in the preheated over for 40-50 minutes or until the crust is nicely golden. If you notice the crust becoming golden too soon, cover it with aluminum foil.
  11. Let it get to room temperature before you serve it.
Cooking My Dreams http://cookingmydreams.com/
Rhubarb Orange Custard Pie

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Jessica - Cooking my Dreams

I'm an Italian girl recently immigrated to the Netherlands with a true passion for food. I love traditional and simple Italian recipes but once in a while I enjoy experiment new ingredients and foreign flavors. This blog is my perfect escape to find happiness in the only place it could be found: THE KITCHEN!

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