Rhubarb Pie

Name: Rhubarb Pie
Total time: 45 min
Yield: 12
Ingredients: 5 × rhubarb; 3 × eggs; 255 g sugar; 150 ml milk; 292 g all-purpose flour; 24 g potato starch; 10 ml baking powder; 100 g butter; 100 ml milk; 36 g potato starch; 500 ml milk; 170 g sugar; 30 g butter; 11 g vanilla sugar

A traditional and juicy sheet-pan rhubarb pie that combines tart rhubarb with a rich, vanilla custard topping.

Ingredients

5rhubarb

3eggs

425 gsugar

750 mlmilk

292 gall-purpose flour

60 gpotato starch

10 mlbaking powder

130 gbutter

11 gvanilla sugar

Steps

Preheat the oven and prepare the rhubarb

Preheat the oven to 200 degrees. Peel and cut 5 rhubarb into small cubes.

Whisk eggs and sugar

In a bowl, whisk together 3 eggs and 255 g sugar until light and fluffy.

Mix dry ingredients and milk for the base

Add 150 ml milk, 292 g all-purpose flour, 24 g potato starch, and 10 ml baking powder to the egg-sugar mixture and stir until the batter is smooth.

Add fat to the batter

Melt 100 g butter and stir it into the batter. Spread the batter onto an oven tray lined with parchment paper.

Bake the base

Sprinkle the rhubarb cubes over the batter and bake in the oven for 20–25 minutes.

Prepare the thickening for the topping

When the base has baked for about 15 minutes, measure 100 ml milk into a saucepan and whisk in 36 g potato starch to create a smooth mixture.

Add the rest of the topping ingredients

Add the remaining 500 ml milk, remaining 170 g sugar, melted 30 g butter, and 11 g vanilla sugar to the saucepan.

Boil the topping until thick

Heat the mixture while stirring continuously until it comes to a boil and thickens into a custard.

Finish the pie

Pour the hot custard evenly over the freshly baked pie and rhubarbs, then let it cool before serving.