Custard Pie with Rhubarb

    Custard Pie with Rhubarb

    14saves
    1hour15min


    91 people made this

    A lovely custard pie with chopped rhubarb and fresh strawberries. Very simple to make with premade shortcrust pastry.

    Ingredients
    Serves: 10 

    • 1 1/2 cups (315g) caster sugar
    • 3 tablespoons plain flour
    • 3/4 teaspoon ground nutmeg
    • 3 eggs, beaten
    • 500g chopped rhubarb
    • 500g fresh strawberries, hulled and halved
    • 375g or similar weight ready prepared shortcrust pastry
    • 1 egg white, lightly beaten

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Roll out half the shortcrust pastry and line a 23cm wide pie dish to extend over the pie edges.
    2. In a large bowl, mix together sugar, flour and nutmeg. Stir in eggs.
    3. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into prepared pie dish.
    4. Roll out remaining pastry and cover the top of the pie. Trim off excess pastry and pinch pastry together around the edge of the pie dish, and cut off any excess pastry.
    5. Cut slits into the top of the pie to vent steam. Brush egg white on top layer of pastry.
    6. Bake in preheated oven for 50 to 60 minutes, until rhubarb is tender, and pastry is golden.

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    Reviews (5)

    by
    1

    I'm not much of a fruit pie person, but my partner loves them. Part of what puts me off on them is the jelly-like consistency of the filling. But, I had strawberries in the fridge, so when I found this recipe I made it. Here are the mistakes I made so you can avoid them: #1 - don't let your frozen rhubarb thaw, it throws off the amount. I probably ended up using double. Fresh rhubarb would be the best, but frozen will work as long as you measure it frozen when it's more the size of fresh. #2 - If your strawberries are not too sweet adjust the amount of sugar you use to compensate for their sourness. I am definitely going to make this pie again in another month with good, locally grown strawberries. Thanks for the recipe Wilma! - 29 Sep 2008

    by
    1

    Excellent taste! Mine turned out really soupy, I served it about 10 minutes out of the oven, not sure if that is why. I have never tried this kind of tart before so I am not sure what I did wrong. Any suggestions? - 29 Sep 2008

    by
    0

    This is absolutely delicious!! It only took me 20 minutes to make it too. My Gran makes the best Strawberry-Rhubarb Custard Tart....and this one comes a very close second!! FANTASTIC!!! - 29 Sep 2008

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