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.
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.
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
For the Pie shell
- 300 g 2 and 1/2 cups All-Purpose Flour
- 90 g 6 tbsp Cold Butter
- 1 tbsp Granulated Sugar
- 150 g 3/4 cup Cold Margarine or Shortening
- Cold Water
- 1 tsp Salt
For the Filling
- 200 g 1 cup Brown Sugar
- 100 g 1/2 cup Granulated Sugar
- 3 medium Eggs
- 5 cups Rhubarb 4-5 st.
- 1/2 Orange zest
- 2-3 tbsp Orange Juice
- 1/4 tsp ground Nutmeg
- 1/4 tsp ground Cardamom
- 2 tbsp Corn starch
- 30 g 1/4 cup All-Purpose Flour
Make the Pie shell
- 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).
- 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.
- 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
- Preheat the oven to 180°C (350°F)
- 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.
- 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.
- Mix again all the ingredients with a spatula and set aside what you prepare the pie shell.
- 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)
- 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.
- 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.
- 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.
- Trim the edges and press them with a fork or with your fingers to make sure they're adhering well. Decorate as you like.
- 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.
- Let it get to room temperature before you serve it.