Rhubarb Orange Custard Pie

Rhubarb Orange Custard Pie

I know that for you rhubarb pie must be a classic but for me, anything rhubarb is quite new since I could only taste it the first time  years ago when I first moved in the Netherlands and since the rhubarb season lasts more or less 2 days I only had a chance to try one recipe per year.

My first try was the rhubarb crumble pie, the second try was the rhubarb upside down yogurt cake from GKS and this year I wanted something more creamy, more custard-y so I read a dozen of recipes online, mixed them and whipped up my own version of rhubarb custard pie.

Ingredients

  • 300g (2 and 1/2 cups) All-Purpose Flour
  • 90g (6 tbsp) Cold Butter
  • 1 tbsp Granulated Sugar
  • 150g (3/4 cup) Cold Margarine or Shortening
  • Cold Water
  • 1 tsp Salt
  • 200g (1 cup) Brown Sugar
  • 100g (1/2 cup) Granulated Sugar
  • 3 medium Eggs
  • 5 cups Rhubarb (4-5 st.)
  • 1/2 Orange zest
  • 2-3 tbsp Orange Juice
  • 1/4 tsp ground Nutmeg
  • 1/4 tsp ground Cardamom
  • 2 tbsp Corn starch
  • 30g (1/4 cup) All-Purpose Flour
Read the whole recipe on Cooking My Dreams