Rhubarb Competition at Kingfield Market

Kingfield Farmers Market held a rhubarb-baking competition Sunday.

For $5, people bought plates crammed with different concoctions of rhubarb and sugar. They then were able to vote on their favorites.

Lee Zukor of Simple, Good and Tasty was the contest's celebrity judge.

Results

A rhubarb custard pie by Ian Brauer won the people's choice and critic's choice by a narrow margin. Nick Valentine's rhubarb torte came in a close second.

Winning Recipe from Kingfield Market: Ian Brauer’s Rhubarb Custard Torte

Prepare a 9-inch pie pan with Pillsbury pre-made crust, glazing with 1 egg yolk.

Preheat oven to 400 degrees and position rack in lower 3rd of oven.

Whisk together
-1 Large egg
-3/4 cup sugar
-6 tablespoons (3/4 stick) butter, melted
-1/3 cup all-purpose flour
-1 teaspoon vanilla
-1/4 teaspoon salt

Mix together 4 stalks rhubarb, cubed to ⅓ inch in length, and ½ cup sugar, and leave sitting for 5 minutes.

Spread rhubarb evenly over bottom of pie crust, going halfway up the side. IMPORTANT: You might not use all the rhubarb, this is OK. Pour the egg mixture over the rhubarb. It is OK if it is uneven, it will even out when heated.

Put pie in oven and bake for 10 minutes. Reduce temperature to 300 degrees and bake for 1 hour, until custard is light brown. Let cool for at least 5 minutes.

Serve hot or at room temperature. If you wish, garnish with whipped cream.