Dutch Rhubarb Pie
Submitted by brokengrama
A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.
YIELD
8 servingsPREP
20 minCOOK
50 minREADY
70 minWhen rhubarb season hits, this is the pie that puts those rosy stalks to their highest and best use.
Unlike a standard fruit pie, this Dutch-style version pours a spiced custard made with evaporated milk, sugar, flour, butter, cinnamon, and cloves right over sliced fresh rhubarb in an unbaked shell.
As it bakes, the custard sets around the rhubarb, creating a creamy, tart filling with warm spice notes that balance the rhubarb’s natural pucker.
It’s a single-crust, open-faced beauty that lets the filling shine.
Pro Tips
- Use fresh rhubarb, not frozen. Frozen rhubarb releases too much water and can make the custard soupy.
- Cut stalks into even ½-inch pieces so they cook at the same rate and you get consistent texture throughout.
- Cover with foil for the last 10 minutes to keep the crust edges from getting too dark while the center finishes setting.
- Let it cool fully before slicing. The custard needs time to firm up or it’ll run when you cut into it.
Ingredients
Directions
Wash and trim rhubarb and cut into ½ inch slices-to make about 3½ cups.
Place in unbaked pie shell.
In a small mixing bowl, mix together the sugar, flour, salt and spices.
Blend in evaporated milk to the melted butter and add to the sugar mixture and pour all, over the rhubarb.
Bake in a 400 degree F oven for 25 minutes.
Reduce temperature to 375℉ (190℃) F and continue baking for 25 minutes.
Cover with foil the last 10 minutes to prevent overbrowning of crust.
Cool and serve.
Comments
