Rhubarb Custard Pie
This recipe comes from Rosella at the Grapevine Teahouse just outside Rocky Mountain House, Alberta, Canada. If you go there you can eat it overlooking a little river running through a forest. Nice.
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Trees and Little River |
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| Eating PIE! |
In principle it is pretty much just rhubarb pie with some crumble on top instead of the pastry lid, but the custardy stuff in the middle is especially tasty and the crumble is crispy and yum. The combination is definitely an improvement on either pie or crumble. Serve with some ice cream or cream (or both)...
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| The finished pie. Not very beautiful but really tasty. |
PASTRY
1 cup flour
1/2 cup lard
1/2 cup lard
1/4 tsp salt
1/2 tbsp sugar
Ice to make ice water
- Blend all ingredients (except ice) with fork/pastry cutter
- Stop when texture is coarse, with some larger bits about the size of small peas
- Add a little ice water, mix to a stiff dough
- Roll out on a floured table - it will be a bit sticky so use flour on top of dough too
- Put on a pie plate
- Rosella adds 2 tbsp of Kraft 'Minit' quick cooking tapioca to stop base getting soggy. Or, blind bake it instead (I don't know where to buy Minit tapioca anyway)
- Either way, you can prepare base in advance & leave in the fridge until you need it.
Rhubarb - enough to fill the pie crust & heap up
1 1/2 cups white sugar
1/2 tsp nutmeg
1/3 cup whipping cream
1/3 cup flour
2 eggs
2 tbsp butter
- Heap the pie crust full with rhubarb pieces
- Mix all the other ingredients (except the 2 tbsp butter) together with a whisk
- Pour over rhubarb, encouraging it into the little gaps
- Dot with the 2 tbsp butter
TOPPING
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/3 cup butter
1/2 tsp salt
1/2 tsp cinnamon
- Rub all the ingredients together
- Put them on top of the rhubarb mixture
- Bake at 350F/180C for 60-90 mins (probably nearer 90 as it's quite a big pie)
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