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Wednesday, July 13, 2016

Rhubarb Custard Pie

Rhubarb Custard Pie

Serves 6.
9" unbaked pie crust, chilled
1/2 cup flour
1/2 cup firmly-packed dark brown sugar
1/4 cup unsalted butter, melted
4 cups diced fresh rhubarb (about 1 lb. of rhubarb)
1 cup sugar
1/3 cup flour
1 cup sour cream
Preheat the oven to 450° F.
For the topping: Mix together the 1/2 cup flour, brown sugar and melted butter. Set aside.
In a large mixing bowl, combine the diced rhubarb, sugar, 1/3 cup flour, and sour cream. Transfer the pie filling to the prepared pie crust. Sprinkle the topping over the pie filling.
Bake the pie on the lower-middle rack of the oven at 450° F. for 10 minutes. Lower the heat to 350° F. and continue baking for 35 to 45 minutes more, until the filling starts to bubble.
Let cool completely before serving. Serve room temperature or chilled.

Spillover Clean-up. As the filling  starts to bubble, there may be some spillover. For easier clean-up, place one oven rack in the very bottom position. Cut a piece of foil that's slightly larger than the pie pan and turn up the edges all around it. Place the foil on the bottom rack, under the pie. Do not line the entire rack or the bottom of the oven with foil, as this will cause uneven heat distribution in your oven.

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