Iowa · Dessert
Iowa Rhubarb Custard Pie
- Intermediate
- 80 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a silken, spoon-slow texture, leaving a faint perfume.
Ingredients
- 1 unbaked 23cm pie shell
- 500g rhubarb, chopped
- 250g sugar
- 3 tbsp flour
- 3 eggs
- 120ml cream
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tbsp butter
The skills inside
The words inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Toss the rhubarb with half the sugar and let it stand 15 min. 15 min
- Whisk the eggs, remaining sugar, flour, cream, vanilla, and salt.
- Spread the rhubarb in the shell and pour the custard over. Dot with butter.
- Bake at 200C for 15 min, then 175C for 35-40 min until the custard is set and the rhubarb tender. 15 min
- Cool completely before slicing.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
Tempering a custard 59 recipes
- The hot liquid went into the eggs a little at a time with constant whisking, and only then did everything go back to the pot.
- The heat under it stayed gentle throughout and it was never allowed to boil.
- Stirred continuously and right into the corners of the pan, where it thickens first and sets unnoticed.
- Judged by behaviour: it thickens enough to coat the back of a spoon and hold a clean line when a finger is drawn through it.
- Taken off before it looks finished, and strained. Residual heat carries it the rest of the way, and a custard held on the heat until it looks right arrives past right.
Where it goes wrong The hot liquid went in too fast, or the pot went back over full heat to save time. The yolks set into threads before they could thicken smoothly, and a scrambled custard does not come back; straining hides a little of it and nothing hides the rest.
At the Table
- The Pour
- Sauternes
- Also Right
- Demi-sec Champagne
- From the Taps
- Belgian tripel
- Zero-Proof
- Jasmine tea
The sweetness rule is absolute: the pour must be sweeter than the plate, and acid keeps it from cloying.
Saved on this device and kept across visits: export from My Menu to move them.