The best rhubarb pie and vanilla custard I've ever made or had. Both are very easy to make! You can use the pie batter for berry pies too.
Recipe posted by Kukka
OLD FASHIONED RHUBARB PIE WITH VANILLA CUSTARD
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Ingredients
Switch to Cup MeasuresFor the pie
- 2 eggs
- 200 ml caster sugar
- 100 ml vegetable oil
- 200 ml plain flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla sugar
- 125 ml milk
- 250 grams rhubarb (thinly sliced)
For the custard
- 200 ml whipping cream
- 400 ml milk
- 3 eggs
- 1 tablespoon cornflour (Maizena)
- 75 ml sugar
- 1 vanilla pod (or 1 generous tbsp vanilla sugar)
Method
- Beat the eggs and sugar. Add oil and vanilla sugar.
- Mix flour and baking powder.
- Add flour and milk in turns to the batter.
- Pour into a greased pie dish and spread the rhubarb slices on.
- Bake at 175 C for about 30 - 40 mins until a tester comes out clean. Serve with vanilla custard.
- Measure all the ingredients for the custard into a non-stick kettle. Heat, mixing all the time, until the sauce thickens but don't let it boil.
- Move from heat and put the kettle into cold water and let the custard cool down, mixing it every now and then. If you used vanilla pod, remove it before serving the custard.
- You can also put the custard into a plastic container when it is cool and store it in the fridge until you are ready to eat (it thickens in the fridge which is good, too).
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