Cream Pie with Rhubarb Filling

Votes: 2

Time: 3 hours 35 minutes
Complexity: easily
Servings: 10

Although technically a vegetable, rhubarb has fruity notes and a refreshing tartness, making it a great pie filling. Only the rhubarb stalks are used. Choose the redder, thinner ones, as this will result in a brighter, more delicate, and less stringy filling. This pie is made with ready-made pie dough. Place it in a tin and bake until the crust is firm. Then, fill the crust with rhubarb pieces, pour the cream filling over the top, and bake until the center is set. Cool the pie completely, dust with powdered sugar, and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 sheet chilled pie dough (from a 400g package)
0.6 kg rhubarb (about 6 medium stalks), trimmed, halved lengthwise and cut into 2 cm pieces (about 4 1/2 cups)
3/4 cup granulated sugar
0.5 tsp finely grated orange zest, preferably Valencia
2 tbsp orange juice, preferably Valencia
2 large eggs
2/3 cup heavy cream
1/4 cup premium flour
Powdered sugar, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortcrust pastry, rhubarb, Orange zest, Orange juice, eggs, cream

Cooking the dish according to the recipe:

Preheat oven to 175°C.

Place the pie crust in a 9-inch (22-cm) pie pan, crimping the edges to create fluted edges, and refrigerate for about 15 minutes. Prick the bottom and sides of the crust with a fork, then line it with foil. Fill the pan with pie weights or dried beans and bake until the edges of the crust are golden brown, 20 minutes. Remove the foil and weights and continue baking until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
Combine the rhubarb with 1/4 cup sugar, orange zest, and juice. Mix thoroughly. Pour the filling into the crust and spread it into an even layer. Place the pie on a rimmed baking sheet. Beat the eggs with the cream, flour, and the remaining 1/2 cup sugar until smooth, then pour it over the rhubarb.

Bake until lightly browned and set in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Dust lightly with powdered sugar before serving.

Categories:

recipe / Summer dishes / Spring dishes / Festive dishes / March 8 / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / Food Network - recipes