Rhubarb Custard Pie

I love rhubarb and I have been dreaming of trying this pie since I stumbled on this recipe months ago.  Let me tell you this pie lives up to the hype.  This is so good. The tartness from the rhubarb and the sweetness from the custard with the tang from the orange zest and juice.  Delicious!!

Recipe adapted from Food Network

Ingredients:

1 refrigerated pie dough

1 ¼ pounds rhubarb (6 medium stalks) sliced in to 1-inch pieces

½ cup sugar

½ teaspoon orange zest

2 tablespoons orange juice

2 large eggs

2/3 cup heavy cream

¼ cup all-purpose flour

Confectioners’ sugar for serving

Directions:

1. Preheat the oven to 350 degrees. 
2. Place the pie dough over a 9 inch pie plate.  Flute the edges.  Chill in the fridge for 15 minutes.
3. Cover with aluminum foil.  Bake 20 minutes.
4. Remove foil and bake 10 more minutes.
5. Cool pie crust.
6. Toss the rhubarb with ¼ cup sugar, orange zest, and orange juice.  Transfer to the crust and spread to form an even layer.
7. Place the pie on a rimmed baking sheet.
8. Whisk the eggs with the cream, flour, and ¼ cup sugar until smooth.
9. Pour over the rhubarb. 
10. Bake until the pie is lightly browned after about 1 hour 15 minutes.
11. Cool on a wire rack.
12. Sprinkle confectioners’ sugar on top before serving.