Rhubarb Custard Pie

Ingredients

• 3 cups rhubarb (fresh or frozen, cut slightly diagonally into 1/2-inch pieces)
• 1 cup white granulated sugar
• 2 Tablespoons cornstarch
• 3 large egg yolks (*see Notes below for optional meringue topping to use up the egg whites)
• 1 teaspoon vanilla extract (or vanilla bean paste)
• 1 Tablespoon heavy whipping cream (or sour cream or 1 Tablespoon melted and cooled butter)
• 1 9-inch unbaked pie shell (homemade or store-bought, thawed if frozen)

Instructions

1. 1

   Preheat the oven to 425F (non-convection/not fan-assisted).

2. 2

   Remove and discard any rhubarb leaves (they are toxic, so don't ingest and dispose of carefully). Cut the rhubarb stalks slightly on the diagonal, into 1/2-inch pieces to measure 3 cups. Place the rhubarb into a large bowl and set aside.

3. 3

   In a medium bowl, stir together the 1 cup white granulated sugar and 2 Tablespoons cornstarch. In a small bowl, whisk together the 3 large egg yolks, 1 teaspoon vanilla extract and 1 Tablespoon heavy whipping cream. Add the egg yolk mixture to the sugar mixture and stir together well. Add this mixture to the prepared rhubarb and stir together well.

4. 4

   Spoon the rhubarb filling into an unbaked 9-inch pie shell. Place the pie on top of a baking sheet to catch any bubble-overs. Bake at 400F for 20 minutes, then reduce the oven temperature to 325F and bake for a further 20-25 minutes or until set and lightly golden in spots. (Test the pie for doneness by gently shaking. The centre of the pie shouldn't be jiggly.)

5. 5

   Remove from the oven and allow to stand for 10-15 minutes before serving. Dust the pie with icing/confectioners' sugar if you like. Store leftover pie in the refrigerator and rewarm in the microwave to serve.

6. 6

   This pie is lovely served warm with a scoop of vanilla ice cream or a drizzle of heavy cream.