Another rhubarb pie. I couldn’t help myself.
Since rhubarb pie is perfect on its own, I usually just make the same recipe. But when it comes to custard pies, I really do feel that they are their own beast. In this case, the custard gives the pie a sweet creaminess that really breaks the tartness of the rhubarb while adding a delicious ice cream-like feel on your tongue. It’s essentially a pie party for your mouth.
And what makes EVERY dessert better? Crumble topping, obviously. So I added a delicious buttery oat and sliced almond crumble top to this bad boy.
Rhubarb + custard + crumble top + ice cream = a very, very happy place.
My beautiful sister-in-law is a dessert purist. She likes her cheesecake classic (as in, no Oreo crust thank you very much), she doesn’t like dried fruit in her granola, and her absolute favorite thing to bake is rhubarb pie. Honestly, she’s probably made my pie as many times as I have.
Anyway, if you too find yourself to be a dessert purist, I promise you that this one is a keeper. Paul and I kept staring at it, and tried to decide forkful by forkful which rhubarb pie recipe we preferred!! No joke. It’s that good.
I mean, HELLO gorgeous!
- 1 1/3 cups all-purpose flour
- 1 tsp granulated sugar
- 1/8 tsp Kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into small cubes
- 3-4 tbsp ice water
- 2 cups diced rhubarb
- 1/2 cup granulated sugar, divided
- 1 whole egg plus 1 egg yolk
- 1 tbsp corn starch
- 2 tsp pure vanilla extract
- Pinch Kosher salt
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 2 tbsp slivered almonds
- Pinch Kosher salt
- 3 tbsp cold unsalted butter, cubed
- For the crust, mix flour, sugar, and salt together in a large bowl. Add butter and rub the cold chunks between your fingertips, smearing the butter into the flour until a coarse meal forms. Drizzle 2 tablespoons of ice water over the flour mixture. Stir with a fork or your hands, adding more water 1 tablespoon at a time until the mixture forms a shaggy dough that’s moist enough to hold together when pressed between your fingers.
- With well-floured hands, gently gather the dough and press it together, forming it into a disk with smooth edges. Wrap the dough in plastic wrap and chill for up to 2 hours or overnight.
- When ready to bake, preheat oven to 375 degrees F and take the chilled dough out of the fridge to sit at room temperature to soften slightly (about 5 to 15 minutes) - it should be cold and firm but not rock hard.
- Roll out your dough by lightly flouring your work surface and rolling out dough until it is 13 to 14 inches in diameter and about 1/8 inch thick. Gently transfer the dough to a 9-inch pie plate. Trim the overhanging dough to 1 inch from the edge of the pan and crimp the edges with your fingers. Prick the bottom of the dough with a fork.
- Line the crust with a sheet of parchment paper and fill it with pie weights (I used dried chickpeas). Slide crust into the oven and bake until the edges begin to brown, about 15 minutes. Then remove the weights and bake until all of the pastry is golden brown and no longer raw, roughly 15 more minutes. Set aside to cool slightly while you prepare the filling.
- Turn up the oven temperature to 400 degrees F.
- Add the rhubarb and a 1/4 cup of sugar to a medium skillet. Warm the mixture over medium heat until the sugar dissolves. Pour the mixture into a bowl to cool while you prepare the custard.
- In a separate bowl, whisk together the egg and egg yolk, remaining 1/4 cup of sugar, cornstarch, vanilla extract and salt.
- Add the cream to the rhubarb bowl and whisk everything together. Add the custard to the rhubarb bowl and mix. Gently pour the filling into the prepared pie crust.
- Bake at 400ºF for about 20-25 minutes, or until the custard has just barely begun to set.
- Meanwhile, in a medium bowl, prepare the crumble topping by whisking together the flour, oats, brown sugar, sliced almonds, and salt. Cut in the cold butter and mix with your fingertips until oat-like crumbs form. Set aside in the fridge until ready to use.
- Remove the pie from the oven and turn up the heat to 425ºF. Gently spread your crumble over the top, and slide the pie back into the oven and bake until the custard has set and the topping has browned, about 15 minutes. The custard may have risen and cracked a bit in the oven, but that's okay, it will settle back down as it cools.
- When baked, take pie out of the oven and allow to cool on a wire rack for at least 30 minutes before slicing and serving.
Recipe adapted from Apt 2B Baking Co
Pie can be stored in the fridge, well wrapped, for up to five days.