This exquisite rhubarb pie, featuring tangy rhubarb atop a velvety custard cream and encased in a buttery, crisp crust, is the ultimate springtime dessert. The perfect balance of sweet and sour makes it an irresistible treat for every occasion.
Ingredients
For the crust:
- 250 g flour (Grandma’s Choice for shortcrust pastry)
- 40 g icing sugar
- 5 g baking powder
- 1 egg (yolk and white separated)
- 70 g butter (softened)
- 50–70 ml milk
For the filling:
- ½ packet of vanilla pudding mix
- 250 ml milk
- 2 tablespoons caster sugar
- 20 g butter
- 100 g soft cottage cheese
- 370–400 g rhubarb (peeled and sliced)
- 40 g cane sugar
Procedure
1. Prepare the dough:
In a bowl, combine the flour, icing sugar, and baking powder. Add the softened butter and mix with your fingers until it resembles breadcrumbs. Add the egg yolk and milk, gradually mixing to form a smooth, pliable dough. Wrap the dough in cling film and refrigerate for at least 30 minutes.
2. Make the custard:
Prepare the custard by whisking the pudding mix, caster sugar, and milk according to the instructions on the packet. Once thickened, remove from heat and stir in the butter. Allow the custard to cool, stirring occasionally to prevent a skin from forming. Once cooled, fold the custard into the soft cottage cheese until smooth.
3. Prepare the rhubarb:
Cut the peeled rhubarb into 1 cm slices and toss with the cane sugar. Let it rest while you roll out the dough to allow the sugar to dissolve slightly.
4. Assemble the pie:
Preheat your oven to 190 °C. On a floured surface, roll out the dough to about 0.5 cm thickness and shape it into a round. Place the dough on a baking tray lined with parchment paper. Spread the custard mixture in the center, leaving about 4 cm around the edges. Arrange the sugared rhubarb slices on top of the cream. Fold the edges of the dough inward over the filling to create a rustic tart look. Brush the folded edges with the reserved egg white for a golden finish.
5. Bake the pie:
Bake the pie in the preheated oven for approximately 30 minutes or until the crust is golden and the filling is set.
Final Tip:
For an extra zing, add a touch of grated lemon zest or a splash of lemon juice to the cream mixture. You can also serve this pie with a dollop of whipped cream or garnish with fresh fruit like strawberries for added flair.
Bon appétit! 🍰
