In a food processor combine the flour, butter and salt until the mixture resembles breadcrumbs. With the motor running add the ice water, 1 tablespoon at a time, until the mixture forms a ball. Form a disk, wrap in plastic and refrigerate for 30 minutes. Preheat the oven to 425F. Bring a large pot of water to a boil and blanch the rhubarb for 2 minutes. Drain. Roll out the pie dough to a thickness of 1/4-inch and line a 9-inch pie pan with it. Fill the pie crust with the rhubarb. In a bowl beat together the eggs, crÅme fraöche and sugar. Pour the egg mixture into the rhubarb. Bake for 25 minutes, then lower the temperature to 300F and bake for 10 more minutes, until the custard sets. Serve warm.
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2 1/2 lb rhubarb, diced
1 1/4 cups crÅme fraöche
2 eggs, beaten
2/3 cup sugar
For the pie dough:
1 1/2 cups flour
1/2 cup unsalted butter
pinch of salt
2-3 tbsp ice water
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15
mn
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40
mn
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Don╒t forget that the pie dough can be made the night before.
