Wednesday, 17 February 2010

Crustless Rhubarb-Custard Pie

More rhubarb, whottasurprise. I've been eating rather a lot of it this week. This is a bit like a pie, a bit like a clafouti. I always think custard goes really, really well with rhubarb. Cuts the acidity a bit. However, this is also good with berries and if you have some in the freezer they will certainly work. They need to be thawed in advance though, and drained well so the juices don't dilute and discolour the custard.

8 servings
1 hour - 15 minutes prep time

Crustless Rhubarb Custard Pie
3 cups chopped rhubarb OR mixed berries

1/3 cup flour
3/4 cup sugar (1/3 cup if using berries)
1/2 teaspoon baking powder
1/2 teaspoon salt
3 extra-large eggs
1 teaspoon vanilla extract
1/4 cup unsalted butter, melted
1 cup milk or buttermilk

Preheat the oven to 375°F. Butter a 10" pie plate, and spread the chopped rhubarb over the bottom. If you are using frozen berries, they should be thawed slowly and drained first.

Put the remaining ingredients in a blender or mixing bowl and blend or beat on high for 3 minutes. Pour the batter gently over the fruit.

Bake the pie for 40 to 45 minutes, until set in the middle. Let cool before serving.

Last year at this time I made Dad's Bean Soup, which is a simple, simple soup that I love. I need to make it again.


Joanne said...

I WISH I were eating more rhubarb but I don't think it has come into season here yet. When it does, I will definitely know what recipes to turn to! This pie looks amazing, I love the swirls of color.

Anonymous said...

You can also make individual servings of pies like this in Pyrex glass storage containers (without the lids).