Rhubarb and Custard Pie 18th Century to 20th Century twist!
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- Опубліковано 4 січ 2024
- Rhubarb and custard pie has a rich history closely associated with English cuisine. Rhubarb originally comes from Asia, where it has been used for medicinal purposes for thousands of years. It wasn't until the 18th century that rhubarb became a food ingredient in Europe.
The introduction of sugar in the diet during the 17th and 18th centuries in Europe made rhubarb more palatable and popular. In England, where sugary desserts were well-loved, rhubarb found a natural home. The tartness of rhubarb balanced with the sweetness of sugar and, later, the creaminess of custard made it a favorite in British desserts.
However, the specific combination of rhubarb and custard is a more modern culinary development. Custard, a mixture typically made of milk or cream and egg yolk, has been a staple in English desserts since medieval times. The pairing of rhubarb with custard became particularly popular in the 20th century in Britain, with rhubarb and custard pie embodying this delightful combination.
This dish is a perfect example of traditional British comfort food. The tartness of the rhubarb is beautifully offset by the sweet, creamy custard, often encased in a buttery pastry. It's a classic dessert enjoyed in various forms, from simple stewed rhubarb with custard to more elaborate pies and tarts.
In summary, while rhubarb itself is not native to England, the rhubarb and custard pie is a product of English culinary tradition, blending the tartness of rhubarb with the sweet creaminess of custard in a way that has become a beloved part of British dessert cuisine.
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Ingredients
500g Rhubarb
knob of butter
2 tbsp sugar
little water
pinch of salt
2 apples cored and diced
Pastry bought or made
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 tbsp sugar
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
Blind bake 175C - 350F for 15 mins
egg wash bake 2 mins to form a seal
Bake 175C - 350F 20-25 mins
serve with ice cream
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You can cook this amazing dish in any oven; the oven I use is a HYSapientia 24L Air fryer oven
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Custard
2 tbsp custard powder
2 tbsp sugar
1 tsp vanilla
pinch of salt
500ml milk
Put all in a pan - Heat stir continuously
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I'm just about to pick the first rhubarb of the year, so will try out this recipe this week. Haven't made it with custard before, but looks like a match made in heaven.
When adding liquid to cook down the rhubarb, I usually add the juice and zest of one orange, which pleasantly enhances the rhubarby taste. Love my custard too so don't know why I didn't try this combination sooner. So I've learned something new today, thank you Rik.
Lovely spring time cake.
Thank you as always! Best, Rik
A wonderful way of cooking rhubarb I have found is to chop into pieces then bake it in a single layer, sprinkled with sugar and just a couple of tablespoons of water....cover with foil.The rhubarb retains it shape beautifully and is cooked to perfection.Lovely recipe Rik...keep them coming.
Thank you. Best, Rik
Rhubarb custard pie brought back memories of one my German grandma made. The custard and rhubarb were all mixed together. It was a wonderful pie but though my mom and I ask repeatedly for the recipe she just would not share any of her recipes. Over the years I tried many different ways to try to replicate her wonderful pie….but they were good but not as good as hers. She had a molasses cookie she made while they still lived on their farm. I was just a wee girl and loved them as much as her son my dad did…..but she wouldn’t share that recipe with any one. I think she used a couple different flours….I’ve never found a recipe that compares. I’m approaching 80 and I always share any recipe I get asked for. Wonderful that I found your videos.
Thanks for sharing. Thank you. Best, Rik
That’s how I used to eat it too lived in Tingley where the forced rhubarb sheds were, for some reason we called it tushy with sugar, no idea why lol. Lots of memories. That recipe is sensational 😊❤
I used to play in those sheds as a kid. Thank you. Best, Rik
@@BackyardChef me too my mum picked the Rhubarb xx
Nice one Rik, I grow my own rhubarb and make a tart or jam with it, it grows like mad in Wales, cos we get plenty of rain.
It would be great to live round the corner form you mate. Love Rhubarb. Best, Rik
YES and we got our own chickens the eggs are fantastic and we give a lot away .@@BackyardChef
If I was around the corner Allen I would be buying fresh from you. Best, Rik@@allenbrown8158
My mom always had me make her pasty - I have cold hands and a light touch. She always said I made the lightest pastries (but I think she just gave me the job she didn’t like doing lol!)
I would agree there. However you learned how to make good pastry. Thank you. Best, Rik
I've never had rhubarb. But I'm willing to try. It looks so delicious. You made it look so yummy. I'm sitting here with my mouth salivating. Oh. And how i love tart flavors like lemons and sour appkes. So this combination sounds like a winner for me. Plus it guves me a chance to finally try rhubarb. Thanks again chef for another must try recipe. 😊❤
Hope you enjoy. This is excellent cold with a cuppa. Best, Rik
I absolutely love rhubarb here in the states we usually pair it with strawberry
Yes. Love the pies. Thank you 😋 Best, Rik
Oh man!! I love rhubarb pie!
Yes, I do too! I grew up with it all around me and as kids we used to pinch a bit from the sheds. Good for you too. Thanks for sharing. Best, Rik
Looks super yummy!👍😋can't wait to give it a go.
It's really good; Hope you enjoy it, I really enjoyed the pie. Best, Rik
Amazing recipe!!!
Glad you like it. Its real tasty. Love it cold with a pot of tea. Best, Rik
Yes this Rhubarb & Custard Pie looks yummy! have cooked Rhubarb for many years but not put it jn a pie!! So will give this a go, thank you Rik, been inspirational, watching from a wet UK, Happy New Year 👏👏🌟🥧🍧🍏🥣😋😋🥳🎉
Thank you, stay wrapped. Its a real treat this one. Its has everything sweetness, tartness and pastry. I love it. It is amazing out of the fridge with a pot of tea. Best, Rik
Wow… Delicious 🤤 Thanks very much appreciate it for your videos super 👌
Thank you 😋Best, Rik
Uuu, I love rhubarb. Have To try this recipe(too, like allmost all I have seen from u😂). Thx again of really nice recipes. ❤From🇫🇮
Hope you enjoy. Its one of my favourite pies. Nice pasty, slightly sweet custard, and the tangy rhubarb - its a great dessert in one. I love it with vanilla ice cream. Hope you enjoy. Best, Rik
Maybe we should try this
Omg this is tremendous! ❤❤
Thank you. Best, Rik
Love this amazing pie, thanks a mil, would love to see u baking a cherry loaf sometime
@@JackieLee-xh5hw Thank you. Best, Rik
wow rhubarb in thailand.
Yes, Australian, at Go Warehouse, Chiang Mai. very lucky find. haven't had fresh in 20 years. Best, Rik
My mom would make rhubarb custard pie years ago. Still the best pie I've ever had. I'm in the US, BTW. And yes, I have her recipe.
Sounds great! Hope you have chance to make her recipe. I love rhubarb. Best, Rik
By the way, count me as your latest subscriber. I've always felt trad British food has been unfairly maligned and am delighted to see you reviving the tried and true.@@BackyardChef
Thank you very much! I will try to have all the recipes from the Counties on this channel. I will have to try and sort out proper playlists. However, doing all of this cooking, filming, and editing takes time. Thank you again for joining me. Best, Rik@@ukrandr
Understood.@@BackyardChef
When it comes to “pushing the pastry into the corner” you could, more accurately say”push it into the base of the surface that runs perpendicular to the base”. I think “push it into the corner” is simpler 😁
WOW!!!!!! I think push into the corner. Ha ha ha. Thank you. Best, Rik
Sunday's dessert sorted!🌷
Oh yes! I on my way! Best, Rik
Delicious, oh Rik, I have just acquired 6 rhubarb crowns for my allotment, that crop TWICE a year, Spring and autumn, first variety in the world to crop twice, a variety created In the UK...its called "Livingston".... can't harvest until Autumn first year though, however I do have a spring cropping variety
But Rhubarb and custard pie, get in there.
I make a rhubarb and ginger relish too...😊
Sounds great! The relish sounds amazing, right up my street. Love ginger. Best, Rik
I will always remember the first time I tasted rhubarb pie/tart when I worked in the UK, and thereafter loved the bloody stuff (another is gooseberry tart!). Besides, an English mate of mine recommended rhubarb to treat my constipation! Boy, it worked wonderful as it made me crap the next day beautifully!
Yes, that is what it was used for originally in ancient Chinese medicine. Tastes great though. Best, Rik
What do we use as shortening please Rik. Thankyou 😘
Hi Henrietta, Shortening substitutes, Lard, butter, then there is margarine, Morton's do a vegetable shortening, crisco do vegetable shortening, Coconut oil, Vegetable Oils: Such as canola, olive, or sunflower oil. These are best for recipes that call for melted shortening. If you are making cakes or muffins, applesauce and bananas can be used. Hope this helps. Best, Rik
Where are you getting the Rhubarb from i looked all over Talad Thai i can't see it anywhere
Chiang Mai - Go Warehouse. Australian. I haven't had fresh Rhubarb in 20 years. Best, Rik
……have a great Rhubarb Crumble recipe made in the microwave. Delish, & easy………
I can’t see the ingredient list for the custard mix
Hi Neil it is there I've just looked. Just scroll down a bit. Best, Rik
Could I make the crust with butter and cocoanut oil? Also, can I use half white flour and half whole wheat?
Go for it! Thank you. Best, Rik
How long in the oven and what temp to cook pie
There is a full description. In the description. Best, Rik
Thanks Rick great recipes.
I sealed the pastry with the separated white of the egg and the yolk to make a simple custard (with cream😎)
ah if only I could buy rhubarb in the USA!
Is it not grown over there? I learn everyday. Thanks for sharing. Best, Rik
@@BackyardChef It may be grown in a few cooler states, I live in Texas, nowhere to be found at any time of the year, I remember Rhubarb well as a boy
A tad warm! I haven't had fresh Rhubarb in 20 years. It was amazing! Took me right back to being a kid eating it with sugar. Best, Rik@@harrybond007
@@BackyardChef A tad warm!.. understatement of the year!
Don’t see the kids these days with a stick of rhubarb and a bag of sugar..they are missing out
Exactly, what great days. I've just got 4 kilos in the fridge. Best, Rik