Tags
baking, blogiversary, custard, dessert, food, Germany, pie, recipe, rhubarb, Rhubarb Custard Pie, vegetarian
Rhubarb Custard Pie
Last week marked my fifth year anniversary as a blogger. It’s also been 5 years since my husband Thomas, (our then 6 month old daughter) Anna and I came to Germany. I began writing this blog to document my life here in Germany and keep my family and friends, who I had moved so far away from, updated on our daily life here. It was also a way to document my gardening, cooking and baking adventures. I have enjoyed my five years here at WordPress and the creative outlet that this blog has been for me. A lot has changed since I first started this site 5 years ago. I have learned a lot about myself through blogging. I’ve learned about the importance of being consistent with my posts, about how a good picture can speak a thousand words, about reciprocating when other bloggers are nice enough to stop by my site and leave comments, about how much my diet has changed over the past years, how my family has changed (we now have the addition of Benjamin and Lukas our almost 4 month old, twin boys!), about how to make time for myself to do the things that I like doing a.k.a. cooking, baking, sewing, knitting, blogging etc., how writing a blog is meant to be fun and not a chore and how sometimes I just don’t have the time and/or energy to style, take pictures, and write up a blog post about all the things I would like to post about and that’s ok. Here’s to a happy 5 years of blogging and thanks for following along with me all this time. Since I started my blog off with a post about rhubarb way back in April 2010 I thought it would be fitting to celebrate my blogiversary with another rhubarb post. Enjoy!
Rhubarb Custard Pie
- 5 Cups Chopped Rhubarb
- 5 Eggs
- 1 Cup Sugar
- 1 Cup Heavy Cream
- 1/4 Cup Flour
- 2 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
- Single Pie Crust
Prepare a single pie crust and let rest in the fridge until the filling is ready. Preheat the oven to 400°F (200°C). Clean and cut the rhubarb into slices. In a large bowl whisk together the eggs, sugar, cream, vanilla and cinnamon. Whisk the flour in slowly so it doesn’t clump. Roll out the dough and fit it to your pie plate however you like (I fluted the edges). Add the chopped rhubarb and pour the well mixed egg mixture over the top evenly. Bake for one hour or until the custard is set in the middle. Allow to cool for at least 1 hour before cutting. Serve warm or after storing in the fridge the pie can also be served cold.
