Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party
Rustic Rhubarb Custard Pies with a Walnut Crust & a Pie Party requires approximately 10 minutes from start to finish. This recipe serves 10. Watching your figure? This lacto ovo vegetarian recipe has 583 calories, 8g of protein, and 41g of fat per serving. For $1.57 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe is liked by 597 foodies and cooks. It will be a hit at your Mother's Day event. This recipe from Simple Bites requires egg yolks, walnuts, ground cinnamon, and unsalted butter. Several people really liked this side dish. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. Rustic Pear Galette with Walnut Crust, Rhubarb Custard Pie, and Rhubarb Custard Pie are very similar to this recipe.
Servings: 10
Preparation duration: 10 minutes
Ingredients:
6 large egg yolks
1/4 cup all-purpose flour
1 Tablespoon ground cinnamon
1 cup heavy cream
4 cups diced rhubarb
2 cups sugar
6 Tablespoons unsalted butter, melted
3 cups walnuts
Equipment:
oven
food processor
bowl
baking sheet
Cooking instruction summary:
Make the crust: Preheat the oven to 425F. Place the walnuts, sugar, and cinnamon in a food processor. Pulse several times until the nuts are ground fine. Pour in the butter and pulse until combined.Spoon 2-3 tablespoons of the crust mixture into the bottom of each of ten 4-oz jars and press down lightly.Make the custard: Beat together the sugar, flour, egg yolks, and cream in a bowl until the mixture is thick and creamy. Stir in rhubarb.Spoon about 1/3 cup of custard and fruit into each jar over the walnut crust.Place the jars 2 inches apart on a baking sheet. Bake the pies for 12 minutes, then reduce the heat to 350F. Bake for 20-22 minutes more, until the custard is set.Remove pies from oven and allow to cool. Serve warm.
Step by step:
1. Make the crust: Preheat the oven to 425F.
2. Place the walnuts, sugar, and cinnamon in a food processor. Pulse several times until the nuts are ground fine.
3. Pour in the butter and pulse until combined.Spoon 2-3 tablespoons of the crust mixture into the bottom of each of ten 4-oz jars and press down lightly.Make the custard: Beat together the sugar, flour, egg yolks, and cream in a bowl until the mixture is thick and creamy. Stir in rhubarb.Spoon about 1/3 cup of custard and fruit into each jar over the walnut crust.
4. Place the jars 2 inches apart on a baking sheet.
5. Bake the pies for 12 minutes, then reduce the heat to 350F.
6. Bake for 20-22 minutes more, until the custard is set.
7. Remove pies from oven and allow to cool.
8. Serve warm.
Nutrition Information:
covered percent of daily need
