Rhubarb & Custard Slab Pie Recipe

Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a large bowl, combine the diced rhubarb, 1 cup of sugar, 1/4 cup of cornstarch, vanilla extract, ground cinnamon, and salt. Mix well and set aside.

In a separate bowl, make the crust by combining the flour and cold butter. Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs. Add the cold water and mix until the dough comes together.

Roll out the dough into a rectangle slightly larger than the baking dish. Carefully transfer the dough to the greased baking dish, pressing it into the bottom and sides.

Pour the rhubarb mixture onto the crust, spreading it evenly.

In another bowl, whisk together the heavy cream, milk, 3/4 cup of sugar, cornstarch, egg yolks, and vanilla extract until smooth. Pour the custard mixture over the rhubarb.

Bake in the preheated oven for 45-50 minutes, or until the crust is golden and the custard is set.

Allow the slab pie to cool completely before serving. Cut into squares and enjoy!