Ingredients
- 4 cups fresh rhubarb, sliced
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 large egg yolk
- 2 cups whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 tablespoon sugar (for macerating rhubarb)
Instructions
- Prep the rhubarb: Wash and slice the rhubarb into small pieces. Allow them to sit with a tablespoon of sugar for about 30 minutes.
- Make the crust: Combine flour, sugar, and butter in a mixing bowl until it resembles coarse crumbs. Add egg yolk and a splash of cold water, then refrigerate for an hour.
- Prepare the custard: Whisk together eggs and milk until frothy. Add vanilla extract, rhubarb, and a pinch of salt.
- Assemble the cake: Roll out the chilled dough, place it into a greased pie dish, and pour the custard mixture over the crust.
- Bake: Preheat oven to 350°F (175°C) and bake for about 45 minutes until the custard is set and the top is golden.
- Serve: Let cool, slice into wedges, and enjoy warm or chilled.
Notes
Serve warm with vanilla ice cream or let chill for a refreshing treat. Cover with foil if the crust browns too quickly.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian