Baking From The Garden: Rhubarb Custard Pie

Happy Sunday!

Rainy Sunday, I should have said. Which isn’t too happying as we planned to work more on the greenhouse. Should not have trusted weather predictions for real. They said rain would onyl start at 5 PM TODAY, but nope. At 4 AM I woke up earlier, it was raining. Now it’s 7 AM, still raining. Meh. We did have a happy Saturday tho. Baked the following pie, had a cook out of Ayam Bakar Bumbu Kacang, which is peanut sauce marinated grilled chicken, and we also toasted marshmallow on the open fire 😍 Yep, no more fire ban.

Hope you had a great Saturday (and Sunday) as well ❤️

So yeah. Today’s recipe share is from the garden, Rhubarb Custard Pie.

3 c super thinly sliced rhubarb (freshly picked from the garden, last rhubarb for the year)

5 eggs
3/4 c sugar
1/3 c dark brown sugar
1 tbsp vanilla essence
2/3 c strong baker’s flour
2 c heavy whipping cream 33%
1-2 tbsp strong baker’s flour for sprinkling
Cinnamon sugar for sprinkling

Preheat oven to 350 F
Grease pie plate with unsalted butter, set to side
Whisk eggs, essence and sugars to combine well

Whisk in 1 c of flour, then whisk in the last cup, until completely combined

Whisk in 1 c of heavy cream, then whisk in the last cup, until super smooth

Fold in sliced rhubarb

Pour batter into pie plate, sprinkle top with flour lightly, then sprinkle with cinnamon sugar

Bake for 45 mins

Cool for an H or two on room temperature, slice and serve

Enjoy 😍

Print Recipe

Rhubarb Custard Pie

Ingredients

• 3 c super thinly sliced rhubarb freshly picked from the garden, last rhubarb for the year
• 5 eggs
• 3/4 c sugar
• 1/3 c dark brown sugar
• 1 tbsp vanilla essence
• 2/3 c strong baker’s flour
• 2 c heavy whipping cream 33%
• 1-2 tbsp strong baker’s flour for sprinkling
• Cinnamon sugar for sprinkling

Instructions

• Preheat oven to 350 F
• Grease pie plate with unsalted butter, set to side
• Whisk eggs, essence and sugars to combine well
• Whisk in 1 c of flour, then whisk in the last cup, until completely combined
• Whisk in 1 c of heavy cream, then whisk in the last cup, until super smooth
• Fold in sliced rhubarb
• Pour batter into pie plate, sprinkle top with flour lightly, then sprinkle with cinnamon sugar
• Bake for 45 mins
• Cool for an H or two on room temperature, slice and serve

Video