Rhubarb Custard Recipes

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BAKED RHUBARB CUSTARD



Baked Rhubarb Custard image

Nigella's baked rhubarb custard, an easy to make rhubarb pudding perfect for the season.

Provided by Adina

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

½ cup granulated sugar (100 g/ 3.5 oz/)
2.2 lbs rhubarb (1 kg)
½ cup (scant) water (100 ml/ 3.5 fl.oz)
4 eggs
4 egg yolks
⅓ cup + 1 tablespoon granulated sugar (75 g/ 2.5 oz)
2½ cups full-fat milk (600 ml/20 fl.oz)
1 teaspoon pure vanilla extract

Steps:

  • Prepare rhubarb: Clean and chop into small pieces, about 3 cm/ 1.2 inch. Place in a pot and add the water and 100 g/ 3.5 oz/ 1/2 cup sugar. Cover, bring to a boil, and simmer on low heat for about 5 minutes. Strain through a sieve, but don't push through the strainer.
  • Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
  • Make the custard: Beat the eggs, egg yolks, sugar, and vanilla extract with a fork. Bring the milk to a boil, but don't let it boil (Note). Slowly add the milk to the egg mixture while beating with the fork. Add the rhubarb and stir gently. Pour everything into a baking dish.
  • Waterbath: Place the baking dish with the custard into a larger baking tray and pour boiling water (from a kettle) into the larger tray to come halfway up the baking dish containing the custard.
  • Bake for 45 minutes to 1 hour. It is done when the top of the custard is quivering to the touch, but it is not liquid. Take the custard out of the water and let it stand for a while before serving; it will continue setting while it stands.

Nutrition Facts : ServingSize 1 /6 of the dish, Calories 285 kcal, Carbohydrate 43 g, Protein 11 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 255 mg, Sodium 114 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 5 g

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Once I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. -Shari Roach, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 3 dozen.

Number Of Ingredients 14

2 cups all-purpose flour
1/4 cup sugar
1 cup cold butter
FILLING:
2 cups sugar
7 tablespoons all-purpose flour
1 cup heavy whipping cream
3 large eggs, room temperature, beaten
5 cups finely chopped fresh or frozen rhubarb, thawed and drained
TOPPING:
6 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup heavy whipping cream, whipped

Steps:

  • In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13x9-in. baking pan. Bake at 350° for 10 minutes. , Meanwhile, for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350° until custard is set, 40-45 minutes. Cool. , For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 198 calories, Fat 11g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 70mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

RHUBARB CUSTARDS



Rhubarb Custards image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h30m

Yield Makes 6

Number Of Ingredients 8

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

Steps:

  • Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
  • Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD PIE



Rhubarb Custard Pie image

Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.

Provided by Food Network Kitchen

Categories     dessert

Time 3h35m

Yield 10 servings

Number Of Ingredients 9

1 sheet refrigerated pie dough (from a 14.1-ounce package)
1 1/4 pounds rhubarb (about 6 medium stems), trimmed, halved lengthwise and cut into 1-inch pieces (about 4 1/2 cups)
3/4 cup granulated sugar
1/2 teaspoon finely grated orange zest, preferably Valencia
2 tablespoons orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup all-purpose flour
Confectioners' sugar, for serving

Steps:

  • Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
  • Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

RHUBARB CUSTARD CAKE



Rhubarb Custard Cake image

This easy cake batter requires no mixer and comes together in minutes. The final result is a rich, custardy cake that plays perfectly off the tart rhubarb topping.

Provided by Claire Saffitz

Categories     Bon Appétit     Dessert     Spring     Cake     Rhubarb     Quick & Easy     Sour Cream     Rum

Yield 8 servings

Number Of Ingredients 13

4 Tbsp. melted unsalted butter, cooled, plus more room-temperature for pan
1 cup all-purpose flour, plus more for pan
3/4 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs
1 large egg yolk
1 1/2 cups sugar, plus more for sprinkling
1/4 cup sour cream
2 Tbsp. dark rum
2 tsp. finely grated lemon zest
13 oz. rhubarb stalks
Special Equipment
A 9"-diameter springform pan

Steps:

  • Preheat oven to 350°F. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1 1/2 cups sugar in a large bowl until very pale and thick, about 1 minute. Whisk in melted butter, sour cream, rum, and lemon zest. Add dry ingredients and fold in until batter is smooth; scrape into prepared pan.
  • Arrange rhubarb in tight rows over batter, trimming to fit. Don't press fruit into batter-just place over top and let it rest on the surface. Sprinkle with more sugar and bake until cake is golden on top and browned around the sides, 45-55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Slide a knife around sides of cake to loosen and unmold. Slide directly onto rack and let cool completely.
  • Do Ahead
  • Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

RHUBARB CUSTARD CAKE



Rhubarb Custard Cake image

Make and share this Rhubarb Custard Cake recipe from Food.com.

Provided by L DJ3309

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 8

4 cups rhubarb, chopped
1 3/4 cups sugar
18 1/4 ounces yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 pint whipping cream
1 teaspoon cinnamon (optional)

Steps:

  • Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
  • Set aside.
  • Prepare yellow cake mix according to package directions.
  • Pour batter in 9 x 13-inch pan.
  • Sprinkle rhubarb mixture on top.
  • Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
  • Bake at 350° about 1 hour.
  • Cake will rise to top and sauce will form on the bottom.

RHUBARB CUSTARD CAKE



Rhubarb Custard Cake image

Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 5

1 package yellow cake mix (regular size)
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup heavy whipping cream
Whipped cream and fresh mint, optional

Steps:

  • Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.

Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.

RHUBARB CUSTARD DESSERT



Rhubarb Custard Dessert image

Make and share this Rhubarb Custard Dessert recipe from Food.com.

Provided by MMers

Categories     Dessert

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/2 cup butter, softened
2 tablespoons sugar
2 cups sugar
1/4 cup all-purpose flour
1 cup whipping cream
6 egg yolks
1/4 teaspoon salt
5 cups chopped fresh rhubarb
6 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup sugar

Steps:

  • Heat oven to 350F degrees.
  • In small bowl, combine all crust ingredients.
  • Mix until crumbly.
  • Press onto bottom of a 13 by 9 inch baking dish.
  • Bake for 15 minutes.
  • Meanwhile, in large bowl, combine all filling ingredients, except the rhubarb.
  • Beat at medium speed until smooth, about 2 minutes.
  • With spoon, stir in rhubarb.
  • Pour over hot crust and continue baking for 45-50 minutes or until filling is firm to the touch.
  • Remove from oven and increase temperature to 400F degrees.
  • In large bowl, beat egg whites until soft peaks form, about 2 minutes.
  • Add salt and vanilla.
  • Continue beating while gradually adding sugar.
  • Beat until stiff peaks form.
  • Spread over hot filling (being sure to seal around edges so meringue doesn't shrink as it cools).
  • Continue baking for 6-8 minutes or until meringue is golden brown.
  • Cool completely; store refrigerated.

Nutrition Facts : Calories 451.9, Fat 17.4, SaturatedFat 10.2, Cholesterol 141.9, Sodium 192.5, Carbohydrate 69.1, Fiber 1.6, Sugar 48.7, Protein 6.4

MOM'S RHUBARB CUSTARD TORTE



Mom's Rhubarb Custard Torte image

My mother made this often while I was growing up. She's been gone for 13 years, but I still make this at least once a year to rave reviews. No one has ever had anything like this but anyone who likes rhubarb loves it. It makes a lot, but when my husband takes this to work, I only get the empty pan back! Prep time is based on having to cut your rhubarb. If already cut, reduce to 30 minutes.

Provided by Sherri Staton Volkert

Categories     Desserts     Crisps and Crumbles Recipes     Rhubarb Crisps and Crumbles Recipes

Time 7h45m

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
2 cups quick cooking oats
¾ cup packed brown sugar
¾ cup vegetable shortening
½ teaspoon salt
8 cups sliced fresh rhubarb
12 eggs
1 cup white sugar
½ cup all-purpose flour
1 pinch salt
½ teaspoon ground cinnamon, or to taste
2 tablespoons butter, cut into small chunks - or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 2 cups flour, oats, brown sugar, vegetable shortening, and 1/2 teaspoon salt in a large mixing bowl until the ingredients are crumbly. Reserve 3/4 cup of the crust mixture in a bowl and press remaining crust mixture into the bottom of a 9x13-inch baking pan.
  • Spread rhubarb evenly over the crust. Whisk eggs, white sugar, 1/2 cup flour, and 1 pinch of salt in a bowl until smooth; pour the egg mixture over the rhubarb. Scatter the reserved oat mixture over the top. Dust the torte lightly with cinnamon and spread small butter chunks evenly over the top.
  • Bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 1 hour. Refrigerate at least 6 hours or overnight before serving.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 31.7 g, Cholesterol 95.5 mg, Fat 10.5 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 3.1 g, Sodium 94.5 mg, Sugar 15.7 g

RHUBARB CUSTARD PIE IV



Rhubarb Custard Pie IV image

A creamy rhubarb pie.

Provided by Carolyn

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 7

1 (9 inch) pie shell
2 cups chopped rhubarb
1 cup white sugar
2 tablespoons all-purpose flour
½ teaspoon ground nutmeg
2 eggs, beaten
4 teaspoons milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread rhubarb evenly across unbaked pastry shell.
  • In a medium bowl combine sugar, flour, and nutmeg. Mix well, then add eggs and milk. Beat until smooth and pour mixture over rhubarb layer.
  • Cover edges of pie shell with aluminum foil to prevent overbrowning. Bake in preheated oven for 50 minutes. Remove foil from crust and bake an additional 10 minutes.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 35.9 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 0.8 g, Protein 2.8 g, SaturatedFat 1.2 g, Sodium 121 mg, Sugar 26.1 g

RHUBARB CUSTARD BARS



Rhubarb Custard Bars image

Imagine lemon bars, but made with a tangy rhubarb curd instead of citrus, and you'll get a sense of this sweet-tart confection. The rhubarb curls on top make it pretty, but they don't add much in terms of flavor, so feel free to skip Step 5. With their crisp crust and soft topping, the bars are at their absolute best when served within a day of baking. But you can store leftovers in the fridge for up to five days. They'll get a little soggy, but the flavor will still be excellent.

Provided by Melissa Clark

Time 1h30m

Yield 1 (9-inch) square pan

Number Of Ingredients 12

1 1/2 cups/190 grams all-purpose flour
1/3 cup/65 grams granulated sugar
1/4 teaspoon fine sea salt
3/4 cup/170 grams cold unsalted butter (1 1/2 sticks), cut into 1-inch pieces
10 ounces rhubarb, sliced (2 1/2 cups), plus 1 slender red stalk for the top
1 1/4 cups/250 grams granulated sugar
4 large eggs
2 tablespoons freshly squeezed lemon juice (1 to 2 lemons)
3 tablespoons all-purpose flour
1 tablespoon finely grated orange or lemon zest
Pinch of fine sea salt
Confectioners' sugar, for serving

Steps:

  • Heat oven to 325 degrees and line a 9-by-9-inch pan with parchment paper, leaving two edges long so they overhang the pan by at least 1 inch. (This is for lifting the bars out later.)
  • In a food processor, pulse together flour, sugar and salt. Add butter and process until a crumbly dough forms. Press dough into the lined pan in an even layer. Don't clean out the food processor, you're going to need it.
  • Bake crust until golden at the edges, 35 to 40 minutes, rotating halfway through. Transfer to a wire rack and raise oven temperature to 350 degrees.
  • While the crust is baking, make the filling. In a medium saucepan, combine the rhubarb slices and 1 cup sugar. Cook, stirring frequently, over medium-low heat until rhubarb releases its juices. Raise heat and bring to a simmer. Keep simmering, stirring once in a while, until the rhubarb breaks down completely, about 15 to 20 minutes. Transfer the rhubarb and juices to the food processor, and let it sit with the cover off until it cools down a bit, about 15 minutes.
  • Meanwhile, using a vegetable peeler, lay the very pink rhubarb stalk on its narrower side. From the edge of the stalk, peel a long strip from the stalk. Continue to peel strips from the stalk, flipping it around the other side to keep it even. (This makes it easier to peel, but don't worry too much about getting uniform strips.) Line up peeled strips and cut into 1 1/2-inch lengths. Some may curl up, and that's fine. You'll have about 1 cup strips.
  • To the food processor, add the eggs, remaining 1/4 cup sugar, lemon juice, flour, zest and salt, and pulse until mixture is puréed. Pour into baked shortbread base, and carefully scatter the rhubarb strips on top. It should look a little like confetti. Bake until the filling is set and puffy, 20 to 30 minutes. Transfer to a wire rack to cool completely in the pan.
  • Once cool, use a butter knife to cut at the edges of the crust to release them from the pan, then use the parchment "handles" to lift up and transfer the pastry to a cutting board. Cut into 1 3/4-inch squares. Dust with confectioners' sugar before serving.

RHUBARB & CUSTARD BLONDIES



Rhubarb & custard blondies image

Add custard powder to blondie mix for an extra fudgy texture. Pair with rhubarb for a classic flavour combination, or try swirling in some jam or compote

Provided by Anna Glover

Categories     Afternoon tea, Dessert, Treat

Time 1h10m

Number Of Ingredients 13

225g salted butter (or unsalted with a pinch of salt), plus extra for the tin
200g light brown soft sugar
100g caster sugar
150g plain flour
50g custard powder
½ tsp baking powder
3 medium eggs
250g white chocolate chips or white chocolate finely chopped
2 tsp vanilla extract
200g rhubarb (frozen, or canned and drained is fine)
75g caster sugar
pink or red food colouring (optional)
4 tbsp ready-made custard (from a carton is fine, or made up from powder)

Steps:

  • For the rhubarb & custard swirl, put the rhubarb and sugar in a wide pan with 2 tbsp water (omit the water if using canned rhubarb). Cook over a medium heat, stirring frequently for about 10 mins, until the rhubarb breaks down and turns jammy. Add a few drops of food colouring if you want a pink rhubarb swirl, but the flavour will still be great if you're using green-tinged rhubarb. Leave to cool.
  • Heat the oven to 180C/160C fan/gas 4. Put the butter and both sugars into a pan and put over a low heat. Melt together until smooth and shiny, then remove from the heat, and leave to cool for 10 mins while you sieve the flour, custard powder and baking powder in a bowl. Butter a 20 x 30cm baking tin and line with baking parchment.
  • Beat the eggs into the cooled sugar and butter mixture, then fold in the dry ingredients until you have a smooth batter. Stir in 150g of the chocolate chips and the vanilla. Pour into the brownie tin, then use a teaspoon to swirl rhubarb compote on top of the batter. Add dollops of the custard, then swirl a skewer or cocktail stick through the compote to create a marbled pattern.
  • Bake for 35-40 mins until set and the edges are coming away from the sides of the tin, then leave in the tin to cool. Melt the remaining 100g chocolate in short blasts in the microwave or in a bowl set over a pan of simmering water. Use a spoon to drizzle the chocolate over the blondie in a zig-zag pattern. Cut into squares to serve. Will keep for three days in an airtight container, or freeze the squares individually.

Nutrition Facts : Calories 464 calories, Fat 24 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

RHUBARB & CUSTARD SCONES



Rhubarb & custard scones image

These delicious scones feature one of Britain's best-loved flavour combinations: rhubarb and custard. Serve with clotted cream for an enjoyable afternoon tea in the garden

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 42m

Yield Makes 6

Number Of Ingredients 13

300g self-raising flour, plus extra for dusting
50g custard powder
1 tsp baking powder
50g caster sugar
95g cold unsalted butter, cut into cubes
150-175ml whole milk
1 egg, beaten
clotted cream, to serve
250g rhubarb, roughly chopped (or use chopped frozen rhubarb)
100g caster or granulated sugar
1 lemon, zested
½ tsp vanilla bean paste
drop of red food colouring gel (optional)

Steps:

  • Mix the flour, custard powder, ¼ tsp fine salt, the baking powder and sugar together in a large bowl. Rub the butter into the dry ingredients using your fingertips until the mixture resembles fine breadcrumbs.
  • Gradually mix in the milk using your hands until you have a smooth dough - you may not need it all. Gently roll the dough out on a lightly floured surface to a 2cm thickness. Transfer to a baking tray lined with baking parchment, cover and chill for 30 mins to firm up, or up to 1 hr if you want to get ahead.
  • Meanwhile, make the rhubarb compote. Tip all the ingredients into a large saucepan along with 2 tbsp water (omit the water if you're using frozen rhubarb). Simmer over a medium heat for 10-15 mins, stirring occasionally until the rhubarb has softened and is almost collapsing, and the mixture has thickened. If you're using frozen rhubarb, you may like to stir in a drop of red food colouring to enhance the pink colour. Transfer the compote to a bowl and leave to cool completely.
  • Heat the oven to 220C/200C fan/gas 7 and remove the dough from the fridge. Line a baking tray with baking parchment. Stamp out three or four scones from the dough using a 7cm round biscuit cutter (see tip below). Arrange the scones on the prepared tray, leaving a 2cm gap between each.
  • Roll the remaining dough out again as in step two, then stamp out as many scones as you can (you should get about six in total). Transfer these to the tray as well, then brush all the scones with the beaten egg (see tip below). Bake for 10-12 mins until the tops are golden brown, then leave to cool completely on the tray. Serve with the rhubarb compote and clotted cream. Best eaten the day they're made.

Nutrition Facts : Calories 465 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 27 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1 milligram of sodium

RHUBARB CUSTARD TART



Rhubarb Custard Tart image

The secret to the success of this stunning rhubarb tart is blind-baking the crust. Pop it in the oven before making the filling, so it gets firm and crunchy, and you'll prevent a soggy bottom as the creamy custard and tart rhubarb stalks get baked in.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h25m

Yield Serves 10 to 12

Number Of Ingredients 12

1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt (we use Diamond Crystal)
10 tablespoons cold unsalted butter, cut into small pieces
4 to 5 tablespoons ice-cold water
1 pound rhubarb, halved lengthwise into 3/4-inch stalks if thick
1 1/4 cups sugar
1/3 cup unbleached all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt (we use Diamond Crystal)
2 large eggs
1/2 cup heavy cream
1 teaspoon pure vanilla paste or extract

Steps:

  • Dough: Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 4 tablespoons ice water over mixture; pulse several times to combine. Add more water as needed, pulsing until mixture holds together when pinched. Shape dough into a rectangle and wrap in plastic. Refrigerate at least 1 hour and up to 1 day, or freeze up to 3 months; thaw completely in refrigerator before using.
  • Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12-by-15-inch rectangle, about 1/8 inch thick. Transfer to a 9-by-12 1/2-inch rimmed baking sheet or a fluted tart pan with a removable bottom, fitting dough into corners and folding over extra to create a double-layered edge. Refrigerate 15 minutes.
  • Line dough with parchment and fill to top with dry rice or beans, or pie weights. Bake until edges are golden and bottom is beginning to dry out, 30 to 35 minutes. Remove parchment and pie weights; continue baking until golden brown on bottom, 10 to 12 minutes. Let cool 15 minutes.
  • Filling: Meanwhile, cut rhubarb into 11-inch lengths (if some are shorter, that's okay). Using a sharp knife, score rhubarb along rounded sides on a diagonal at 2-inch intervals (this helps heat penetrate and break up the fibers, so the tart is easier to slice once cooked).
  • In a medium bowl, whisk together 1 cup sugar, flour, salt, eggs, cream, and vanilla; pour mixture into cooled crust. Arrange rhubarb lengthwise over top, scored-sides up; sprinkle with remaining 1/4 cup sugar. Bake until tart is puffed, golden, and just set in center, 45 to 55 minutes.
  • Let cool on a wire rack at least 1 hour before serving. To serve, run a spatula under tart to release from sheet, then slide onto a cutting board. Cut into squares; serve at room temperature or chilled. Tart is best eaten the day it's made, but can be refrigerated, covered, up to 1 day.

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STEP 5. Increase oven temperature to 400°F. STEP 6. Beat egg whites in bowl at low speed until foamy. Add vanilla and 1/4 teaspoon salt. Increase speed to …
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  • Combine all crust ingredients in bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 7 minutes.
  • Combine all filling ingredients except rhubarb in bowl. Beat at medium speed, scraping bowl often, until smooth. Stir in rhubarb.
  • Pour rhubarb mixture over hot, partially baked crust. Continue baking 40-45 minutes or until filling is firm to touch.


RHUBARB AND CUSTARD RECIPE - GREAT BRITISH CHEFS
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2015-08-07 Bring the mixture to the boil, then remove from the heat and allow to infuse for 20 minutes. In a large bowl, whisk the sugar, yolks and custard …
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NIGEL SLATER'S CLASSIC RHUBARB AND CUSTARD RECIPE - THE GUARDIAN
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RHUBARB CUSTARD PIE - LITTLE SWEET BAKER
2021-07-06 Instructions. Preheat oven to 400F. Line a 9″ pie plate with a single pie crust. Set aside. In a large bowl, toss together the sugar, flour, and spices. Whisk in the eggs and cream. Add in the rhubarb and stir to coat. Pour the filling into the pie crust. Bake for 45-50 minutes or until the center is set.
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THE BEST RHUBARB CUSTARD PIE - COOKIST.COM
To make the custard, beat three eggs in a large bowl. Add the cream, sugar, flour, salt, and vanilla extract and whisk vigorously until smooth. Pour the custard mixture over the rhubarb and pie crust until it is spread evenly. Place the pie in the oven for 10 minutes. After the 10 minutes, lower the temperature to 350 degrees and bake for an ...
From cookist.com


RHUBARB CUSTARD PIE RECIPE - SIMPLY RECIPES
2021-02-08 Prepare filling: Whisk flour, sugar, orange zest, cinnamon, nutmeg, and salt in a large bowl. Whisk eggs, heavy cream, and vanilla in another medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Add …
From simplyrecipes.com


RHUBARB CUSTARD PIE » HUMMINGBIRD HIGH
2020-05-19 Pre bake the crust. Bake for 25 minutes. While the crust is in the oven, make the egg wash for the pie crust: in a small bowl, whisk together the egg, water, and salt. Prep the rhubarb for the filling by placing it in a medium bowl and tossing it in ¼ cup (1.75 ounces or 50 grams) granulated sugar.
From hummingbirdhigh.com


RHUBARB CUSTARD CAKE RECIPE | MEL'S KITCHEN CAFE
2020-07-14 Bake the cake for 45-55 minutes until browned and puffed around the edges. The center may still be slightly soft set but it shouldn’t be wet batter. Add additional time, if needed. Let the cake cool for 10 minutes (or completely) before slicing into pieces. Serve with a dollop of whipped cream or a scoop of ice cream.
From melskitchencafe.com


RHUBARB AND CUSTARD RECIPE - BBC FOOD
Place 40g/1½oz of the finely chopped cooked rhubarb in the bottom of each chilled glass. Top with 50g/1¾oz of the larger pieces of cooked rhubarb. Add …
From bbc.co.uk


CLASSIC RHUBARB CUSTARD PIE RECIPE - THE SPRUCE EATS
2022-03-21 Fold any excess dough over on itself and crimp the edge as desired. In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt. In a small bowl, whisk the eggs with milk. Add the egg mixture to the rhubarb mixture, stirring until blended. Transfer the rhubarb mixture into the prepared pie crust.
From thespruceeats.com


HOW TO MAKE RHUBARB AND CUSTARD ICE CREAM - KITCHENMASON
2022-02-03 Stir all the double cream into the custard until blended well. Pour the mixture into your ice cream maker/churner and follow the manufacturers instructions. (Mine said to churn until thick, which took approx 25-30 minutes.) Once it’s really thick, pour a third into a large plastic container. Drop a few large spoons of the rhubarb onto it and ...
From kitchenmason.com


RHUBARB CUSTARD KUCHEN - ONE HOMELY HOUSE
2021-03-18 Line crust with pieces of chopped rhubarb. Use enough for a single layer of rhubarb pieces. Prepare custard: in a mixing bowl, lightly beat 3 eggs. Stir in sugar, salt, and light cream. Pour the custard mixture over rhubarb. Bake for 50-60 minutes, until the center is set and the edges begin to brown.
From onehomelyhouse.com


RHUBARB CUSTARD PIE – FLOURIST
2021-04-15 In a large bowl, whisk together sugar, salt, heavy cream and sour cream. Stir in the nutmeg and vanilla. Add eggs one at a time and whisk until smooth and homogenous. Place pie on a baking tray. Using a fine mesh sieve, strain the custard directly onto top of the rhubarb filling and place in oven. Bake for 35-45 minutes, rotating the tray half ...
From flourist.com


RHUBARB CUSTARD - CRUSTLESS OR CRISP - FARM TO JAR FOOD
2022-04-19 Instructions. Preheat oven to 260° F. Place cut-up rhubarb and 1/2 cup sugar (or sugar substitute) in bowl and microwave for 1 min. 30 seconds. In a mixer, beat together until well combined the eggs, water, cream, butter, vanilla, orange zest and remaining 1 cup sugar (or sugar substitute) Distribute the rhubarb evenly into 6-8 ramekins until ...
From farmtojar.com


RHUBARB CUSTARD PIE - SPACESHIPS AND LASER BEAMS
2022-05-07 Instructions. Preheat the oven to 375°F. In a large mixing bowl, combine sugar, flour, and nutmeg. Stir to mix evenly. Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 3 cups of diced rhubarb and add to the sugar and flour mixture. Set aside.
From spaceshipsandlaserbeams.com


EASY RHUBARB CUSTARD BARS • STEPHANIE HANSEN
Instructions. Preheat oven to 350°F. In a bowl mix crust ingredients together. Press crust into a greased 9 x 13-inch pan. Bake for 15 minutes and remove from the oven. While the crust is baking, beat together the filling ingredients: eggs, sugar, flour, and salt. Stir in rhubarb. Spoon mixture onto crust.
From stephaniesdish.com


RHUBARB AND CUSTARD RECIPE | DELICIOUS. MAGAZINE
Once simmering, cover and remove from the heat. Set aside, still covered, for at least 10 minutes, after which time the rhubarb will be tender and ready to eat, hot or cold. Make the custard. Heat the cream with the vanilla pod and allow it to simmer for a good 5 minutes. Meanwhile, beat the egg yolks, sugar and vanilla seeds until pale and thick.
From deliciousmagazine.co.uk


RHUBARB CUSTARD CAKE RECIPE | BON APPéTIT
2018-03-26 Preheat oven to 350°. Butter and flour pan. Whisk baking powder, salt, and 1 cup all-purpose flour in a medium bowl. Whisk eggs, egg yolk, and 1½ cups sugar in a large bowl until very pale and ...
From bonappetit.com


RHUBARB CUSTARD BARS - THM S, LOW CARB, SUGAR FREE, GLUTEN FREE
2021-07-28 CRUST: Mix the crust ingredients with a fork or a hand mixer until a smooth dough forms. Press into the bottom of a greased 8”x8” pan and prebake at 350*F for 6 minutes. CUSTARD: Whisk the eggs until smooth. Add the cream, oat fiber, sweetener, vanilla, and salt and whisk until smooth.
From briana-thomas.com


RHUBARB & CUSTARD RECIPE - GREAT BRITISH CHEFS
1. First, make the rhubarb granita. Place the rhubarb in a vac bag with the sugar and seal tightly. Place in a pan of simmering water until all of the juice has been relased, the rhubarb breaks down and appears overcooked. 1000g of forced rhubarb, washed and cut into 1cm pieces. 150g of caster sugar. 2.
From greatbritishchefs.com


RHUBARB CUSTARD SQUARES OR TART - A CANADIAN FOODIE
2015-05-20 Scale thinly sliced red tart rhubarb into the TM bowl; still with the whisk, set the speed to soft and the time to 15 seconds. Watching through the hole in the lid, gently stir from speed soft to 0.5 for 15 seconds until fully combined. Pour mixture onto pastry crust; set aside for 30 minutes to macerate.
From acanadianfoodie.com


BAKED RHUBARB AND CUSTARD RECIPE / RIVERFORD
Step 1. once the custard has cooked, turn the heat up to 200°C/Gas 6. Put all the ingredients in a baking dish, one that can fit the rhubarb in a single layer if possible. Cover with foil and bake for about 15 minutes, or slightly longer if the rhubarb stalks are very thick. Halfway through, remove and toss to make sure the rhubarb cooks evenly.
From riverford.co.uk


EASY RHUBARB CUSTARD BARS RECIPE - MASHED
2021-06-08 Line a 9x13-inch pan with parchment paper. In a large bowl, combine the sugar cookie mix, softened butter, and one egg, and mix until well combined. Pour the cookie mix into the prepared pan, and press the dough into an even layer. Bake for 10 to 15 minutes in the oven until the crust is light golden brown.
From mashed.com


RHUBARB CUSTARD CRISP RECIPE - RECIPETIPS.COM
Directions. Wash, trim, and chop rhubarb into small pieces. Put into 8 x 8 inch baking dish. Mix sugar, salt, flour and cinnamon together and stir into rhubarb. Beat eggs, add cream and mix well. Pour over rhubarb and stir together. Make the topping, preferably in a food processor: mix oats, brown sugar and butter until mixture clumps together.
From recipetips.com


KETO RHUBARB CUSTARD BAR RECIPE - MY CRASH TEST LIFE
2020-05-26 Press into a greased 8 x 8 (or 9 x 9) baking pan. While the crust bakes, combine the sweetener and flour in a bowl. Whisk in the cream and eggs. Stir in the rhubarb. Once the crust is done, pour the mixture over the crust and return it to the oven for 40-45 minutes or until the custard has set. Allow cooling.
From mycrashtestlife.com


RHUBARB CUSTARD PIE | SOUTHERN LIVING
Whisk together eggs, half-and-half, vanilla, orange zest, salt, almond extract, 1 cup of the sugar, and 3 tablespoons of the flour in a large bowl. Place rhubarb and remaining 1 tablespoon flour in a separate large bowl; toss to coat. Place cooled pie plate on a large rimmed baking sheet. Place coated rhubarb in cooled piecrust.
From southernliving.com


31 BEST RHUBARB RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
Molly balances the tartness of the rhubarb by roasting it with sugar, vanilla and a pinch of salt, then serves the fruit directly on top of a sweet coconut pudding. Get the Recipe: Coconut Pudding ...
From foodnetwork.com


RHUBARB CUSTARD PIE - THE CREATIVE BITE
2021-05-18 Preheat oven to 400°. Place rhubarb in an unbaked pie shell. In a separate bowl, whisk the remaining ingredients together until smooth. Pour the mixture over the rhubarb. Bake 10 minutes at 400°. Reduce temperature to 350° and bake an additional 40 minutes until the custard is mostly set.
From thecreativebite.com


RHUBARB CUSTARD BARS - GRUMPY'S HONEYBUNCH
2015-07-15 Using a hand mixer, combine milk, flour, sugar, eggs and vanilla in a large bowl, blending until creamy. Stir in diced rhubarb. Pour the rhubarb mixture over the partially baked crust and return to oven. Bake for another 40 minutes or until a knife comes out clean when inserted into the center of the dessert.
From grumpyshoneybunch.com


STRAWBERRY RHUBARB CUSTARD DESSERT - THE CREATIVE BITE
In medium bowl, stir cookie mix, butter, flour and 1 egg until crumbly dough forms. Press firmly into the 9x13 pan. Top the crust with the chopped fruit. In a medium bowl, whisk the eggs, flour, sugar, cream and salt just until smooth. Pour the custard over the strawberries and rhubarb. Bake at 350° for 50-60 minutes.
From thecreativebite.com


OLD FASHIONED RHUBARB CUSTARD PIE LIKE MOM USED TO MAKE
2018-05-11 Directions. Preheat the oven to 450° F. Roll out half of the pastry dough. (Keep the dough for the top crust chilled.) Line a 9 inch pie pan with the bottom crust. Combine 1 cup of sugar with 2 tablespoons of flour. Mix in eggs and rhubarb. Sprinkle the remaining tablespoon of flour into the bottom of the crust.
From commonsensehome.com


RHUBARB RECIPES | JAMIE OLIVER
Rhubarb recipes. (14) Rhubarb is famous for being sour, but when balanced with sweetness, it has an amazingly refreshing flavour. Delicious in both sweet and savoury dishes, make the most of this extraordinary fruit and check out our rhubarb recipes. 30 minutes Not too tricky.
From jamieoliver.com


RHUBARB CUSTARD BUNS (SMALL BATCH) - CLOUDY KITCHEN
2021-07-13 Place the rhubarb, sugar, vanilla, and salt in a medium saucepan. Place over medium heat and cook, stirring often, until the rhubarb has broken down and the mixture is thick and jammy, about 6-8 minutes. Remove from the heat and transfer to an airtight container and place in the fridge to chill completely.
From cloudykitchen.com


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