Rhubarb Custard Pie
Our Rhubarb Custard Pie is the perfect union of creamy, decadent custard and soft, tangy rhubarb. The simplicity of this pie brings out the best in rhubarb’s flavor: There’s just enough sugar to counteract the tartness, but not so much that it ruins the integrity of the pie. The freshest in-season rhubarb, particularly ruby red rhubarb, will yield a pretty color that stands out from the custard. Be sure t cover the edges of the pie—this one has a lengthy bake time, and the edges will overbrown if they’re not protected. Serve at room temperature so the custard has enough time to cool and set up. If the pie has been chilled or in the fridge, wait until it warms up to room temperature—cold custard and cold fruit make an odd pairing. A dollop of sweetened whipped cream makes a nice, classic topping, but to add a slightly savory edge, try crème fraiche or mascarpone cheese.
