Tart rhubarb meets smooth custard in this tasty Spring pie.
Rhubarb Custard Pi = Pie
1 single crust pie dough, rolled out and fitted into 9-inch pie dish, edges fluted (You can roll out a 2nd dough recipe and make a top crust, lattice, or cut-outs, if desired.)
1 egg, white part only
1 ¼ lbs. rhubarb, rinsed, dried, ends trimmed, thicker stalks peeled (very easy with a paring knife) and sliced lengthwise in half, cut into ¼-inch slices (I ended up with 5 cups sliced rhubarb)
¼ cup unsalted butter, melted and cooled
1 ¼ cups sugar
3 Tbsp. flour
2 tsp. fresh lemon juice
1 tsp. vanilla extract
¼ tsp. salt
Adjust oven rack to lower middle position and preheat oven to 375 F. After fitting dough into pie dish, place in refrigerator for half an hour to firm up.
In a large bowl combine butter, sugar, flour, eggs, lemon juice, vanilla, and salt until smooth. Add sliced rhubarb and mix well.
Pour into prepared pie dish and smooth out top. Brush edges of dough with beaten egg white. (I bake all pies on a Silpat lined baking sheet.) Place in preheated oven and bake for 1 hour to 1 hour and 10 minutes until custard no longer jiggles when gently shaken, rotating pan halfway though baking.
Remove from oven, cool completely before serving.