RHUBARBANDCUSTARD RECIPES

Name: Rhubarb Custards
Prep time: 10 min
Total time: 1 h 30 min
Yield: Makes 6
Ingredients: Unsalted butter, for dishes; 3/4 cup sugar, plus more for dishes; 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick; 1 cup whole milk; 1/2 cup heavy cream; 1/3 cup all-purpose flour; 2 large eggs, plus 1 large egg yolk; Coarse salt

RHUBARB CUSTARDS RECIPE | MARTHA STEWART

Rhubarb Custards Recipe | Martha Stewart image

This dessert couldn't be simpler. Unlike many custards, it doesn't require a hot-water bath. Shallow gratin dishes, shown here, allow the rhubarb to spread out and cook evenly. You can also use 4-inch ramekins (2 inches deep). Simply give the rhubarb a stir halfway through step 1.

Provided by Martha Stewart

Categories Dessert & Treats Recipes

Total Time 1 hours 30 minutes

Prep Time 10 minutes

Yield Makes 6

Number Of Ingredients 8

Ingredients

Unsalted butter, for dishes
3/4 cup sugar, plus more for dishes
12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
1 cup whole milk
1/2 cup heavy cream
1/3 cup all-purpose flour
2 large eggs, plus 1 large egg yolk
Coarse salt

Steps:

Heat oven to 350. Butter six 5 1/2-inch gratin dishes (1 inch deep), and dust with sugar; arrange on a rimmed baking sheet. Toss rhubarb with 1/4 cup sugar, and divide among dishes. Cover each first with parchment and then with foil, and bake until rhubarb is just beginning to release liquid and soften, about 30 minutes. Leave oven on.
Puree milk, cream, flour, eggs and yolk, remaining 1/2 cup sugar, and 1/2 teaspoon salt in a blender until smooth. Divide mixture evenly among dishes. Bake, uncovered, until just set, 22 to 24 minutes. Let cool for 20 minutes.

RHUBARB CUSTARD PIE I RECIPE | ALLRECIPES

Rhubarb Custard Pie I Recipe | Allrecipes image

My ex-mother-in-law used to make this for me. It's not a milk custard type, and it's not like a regular rhubarb pie. It's just fantastic! Fresh or frozen rhubarb may be used.

Provided by Ella

Categories Desserts Pies Fruit Pies Rhubarb Pie Recipes

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 6

Ingredients

2?½ cups rhubarb, cut into 1/2 inch pieces
2 egg yolks
1 cup white sugar
2?½ tablespoons all-purpose flour
1 tablespoon butter
2 (9 inch) unbaked pie crusts

Steps:

Beat egg yolks to a thick froth. Gradually beat in the sugar, flour, and melted butter or margarine. If using fresh rhubarb, use 3 tablespoons flour; if using frozen rhubarb, only use 2 tablespoons. Stir in rhubarb pieces.
Dump rhubarb mixture into an unbaked, chilled pie shell. Cover filling with top crust. Flute and vent the pie.
Bake on bottom rack of oven at 425 degrees F (220 degrees C) for 10 minutes, then at 375 degrees F (190 degrees C) for 30 minutes. Cool somewhat before cutting.

Nutrition Facts : Calories 361.2 calories, CarbohydrateContent 50.1 g, CholesterolContent 55 mg, FatContent 16.8 g, FiberContent 1.2 g, ProteinContent 3.2 g, SaturatedFatContent 3.4 g, SodiumContent 293.1 mg, SugarContent 25.4 g

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