Imagine a dessert that perfectly balances the tangy punch of rhubarb with a luxurious, creamy custard, all nestled in a rich, nutty walnut crust that will make your taste buds dance with joy! This Rustic Rhubarb Custard Pie is not just a dessert—it's a culinary adventure that transforms simple ingredients into a masterpiece that will have your family and friends begging for seconds. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your baking skills and create a show-stopping treat that looks like it came straight from a gourmet bakery.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups walnuts, chopped
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups rhubarb, chopped
- 1/2 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9-inch pie dish or 8 individual ramekins.
- For the walnut crust, pulse chopped walnuts in a food processor until finely ground. Mix ground walnuts with melted butter, 1/4 cup sugar, and salt until well combined.
- Press the walnut mixture firmly into the bottom and sides of the pie dish or ramekins, creating an even layer. Refrigerate the crust for 10 minutes to set.
- In a separate bowl, chop fresh rhubarb into 1/2-inch pieces. Toss rhubarb with 1/2 cup sugar and let sit for 15 minutes to release juices.
- In another mixing bowl, whisk together eggs, heavy cream, and vanilla extract until smooth and fully incorporated.
- Spread the sugared rhubarb evenly over the prepared walnut crust.
- Carefully pour the custard mixture over the rhubarb, ensuring even distribution.
- Bake in the preheated oven for 45-50 minutes, or until the custard is set and the edges are golden brown. The center should be slightly jiggly but not liquid.
- Remove from oven and let cool for 30 minutes at room temperature. The custard will continue to set as it cools.
- Serve warm or chilled. Optional: garnish with fresh mint leaves or a dusting of powdered sugar.
Tips
- Walnut Crust Perfection: Pulse the walnuts finely to ensure a uniform, crisp crust that holds together beautifully.
- Rhubarb Preparation: Let the rhubarb sit with sugar to release its juices and soften slightly, which helps balance its natural tartness.
- Custard Consistency: Whisk the eggs and cream thoroughly to create a smooth, silky custard that sets perfectly.
- Baking Wisdom: Watch the pie closely in the last 10 minutes of baking. The center should be slightly jiggly but not liquid when you remove it from the oven.
- Cooling is Crucial: Allow the pie to cool at room temperature to help the custard set completely and develop its full flavor profile.
- Make-Ahead Magic: This pie can be prepared a day in advance, making it perfect for dinner parties or special occasions.
- Serving Suggestions: Enhance the pie with a light dusting of powdered sugar or a sprig of fresh mint for an elegant finishing touch.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 8g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 130mg
