Daughter of the Year

I am an amazing daughter.  My dad is so lucky to have me.  Haha!  He has been saying for a couple of months that he wanted rhubarb custard pie.  He was so excited that it was on the menu when we went to Key's Cafe in White Bear Lake, and then they were sold out of it.  He was bummed.  I found this recipe for Rhubarb Custard Tart on the Pillsbury website the other day and decided to surprise my dad.  

I am not a fan of custard pie, and strawberry-rhubarb pie has never been my favorite either, but I thought this pie was delicious!  My dad was a big fan as well.

Look at the beautiful edges on that crust!  Man, I am good!

Here's another one so you can see the filling.  Yummy.

Rhubarb Custard Tart

Ingredients:

1 box Pillsbury refrigerated pie crusts, softened as directed on box

1/2 cup all-purpose flour

1/2 cup packed brown sugar

1/4 cup quick-cooking oats

1/4 cup butter or margarine, softened

3/4 cup granulated sugar

3 tablespoons all-purpose flour

1/2 cup whipping cream

2 tablespoons apricot preserves

1 egg yolk

3 cups sliced fresh rhubarb

Directions:

1.  Place pie crust in 9-inch tart pan with removable bottom or 9-inch glass pie pan as directed on box for One-Crust Filled Pie.  Trim edge if necessary.

2.  Place cookie sheet on middle oven rack in oven to preheat; heat oven to 375 degrees.  In small bowl, mix 1/2 cup flour, the brown sugar and oats.  With fork or pastry blender, but in butter until mixture is crumbly; set aside.

3.  In large bowl, mix granulated sugar and 3 tablespoons flour.  Stir in whipping cream, apricot preserves and egg yolk until well blended.  Stir in rhubarb.  Pour filling into crust-lined pan.  Sprinkle topping evenly over filling.

4.  Place tart on preheated cookie sheet in oven; bake 40-50 minutes or until filling bubbles around edge and topping is deep golden brown.  Let stand 30 minutes before serving.

Source:  Pillsbury, http://www.pillsbury.com