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RHUBARB CUSTARD PIE WITH AN OATMEAL COOKIE CRUST Recipe

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This recipe for RHUBARB CUSTARD PIE WITH AN OATMEAL COOKIE CRUST is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
OATMEAL COOKIE CRUST:
3/4 cup oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 tsp. cinnamon
pinch salt
1/4 cup butter, cut into pieces

Filling:
3 cups chopped rhubarb (about 1 lb)
1 1/4 cup sugar, divided
3 Tbsp. cornstarch
3/4 cup sour cream
1/4 cup heavy (whipping) or half & half cream
2 large eggs
1 tsp. vanilla
pinch salt
Directions:
Directions:
Preheat the oven to 350º F. In a medium bowl, combine the oats, flour, brown sugar, cinnamon and salt.
Add the butter and blend until crumbly; press into the bottom and sides of a 9-inch pie plate and bake for 15
minutes, or until pale golden.

To make the filling, combine the rhubarb, 3/4 cup of the sugar and the cornstarch in a medium saucepan. If
you like, add a splash (a couple tablespoons) of water or orange juice to help get things going. Bring to a
simmer and cook, stirring often, until the rhubarb breaks down and the mixture thickens.

Spread the rhubarb in the pie crust and in a medium bowl, whisk together the sour cream, cream,
remaining 1/2 cup sugar, eggs, vanilla and salt. Pour over the rhubarb and bake for 30-40 minutes, until the
pie is golden and set around the edges, but still a bit wobbly in the middle. Cool, then refrigerate for a few
hours, until chilled.
Number Of Servings:
Number Of Servings:
Serves 8
Personal Notes:
Personal Notes:
I love finding new recipe to use my rhubarb.
Great recipe, not too sweet and still has that tart rhubarb flavor

 

 

 

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