RHUBARB CUSTARD PIE

It’s rhubarb season! Shirley Lowry mentioned on Face Book that she was going to give her old recipe for  a rhubarb custard pie a low-carb makeover. I had this recipe in Carb Wars; Sugar is the New Fat, so I thought I’d save her the trouble. I thought I’d have to make a pie before I could post it because I didn’t have a picture, but I remembered that a friend had made my pie and sent me the gorgeous photo above to show me how well it turned out. (This is for you, Shirley!)

Rhubarb Custard Pie
Rhubarb is a Godsend for low-carb dieters. Not a rhubarb aficionado? Try this recipe. The soaking takes out some of the sourness and eliminates the astringency that some people find objectionable; the lemon juice keeps the bright red color from leaching out and prevents the rhubarb from becoming mushy. If you still don’t like it, try replacing half the rhubarb with strawberries. 

Pie Crust for a 9-inch single crust pie
1 pound fresh rhubarb stalks (4 cups, sliced)
3 eggs, well beaten
Sugar substitute equal to 1 cup sugar
A pinch of salt
3/4 cup heavy cream
1 tablespoon butter, melted and cooled
1 teaspoon lemon juice

Wash the rhubarb and trim the ends. Cut into 4-inch lengths and cover with cold water. Let soak for 30 minutes.

Place the pastry in a 9-inch pie pan and flute the edges. Prick the crust with a fork or use a perforated pan. Bake the crust in a 425º F oven for 5 minutes. Remove the crust from the oven and let it stand
for three minutes.

Beat the eggs with a fork in a small bowl. Spoon a small amount of the beaten egg into the hot crust and tilt the pan to coat the bottom and sides. Pour any remaining egg back into the bowl with the rest of the eggs. If the hot crust does not cook the egg, return it to the oven for one or two minutes until the egg is set. (This keeps the crust from getting soggy.)

Remove the rhubarb from the water, drain, and blot dry. Cut it into ½
inch slices.

Position the oven rack in the lower third of the oven. Preheat oven to
425º F.

Mix the sweetener and salt in a mixing bowl. Beat in the eggs, then the cream, butter, and the lemon juice. Put the rhubarb into the pastry-lined pan and pour the custard mixture over the top. Set the pie on the lower rack in the oven and bake at 425º F for 10 minutes. Reduce the oven temperature to 400º F. Bake for 30 to 35 minutes more or until puffed and golden and the center is set.

Servings: 10
PER SERVING:
Total Carb: 4.8g Fiber: 1.2g Net Carb: 3.6g

Tips:
My current favorite pie crust is in this post for my Chocolate Tart: http://carbwars.blogspot.com/2014/11/another-benefit-of-chocolate-and.html

Pin It > https://www.pinterest.com/pin/224405993909516750/

Photo by Stephanie Martindale, 2011

(c) 2015, Judy Barnes Baker, www.carbwars.blogspot.com

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