Rhubarb Custard Pie
Rhubarb is one of my favorite spring vegetables and, for most of the country, it’s in season from April to June. If you live in the Pacific Northwest you’re lucky to have a second rhubarb harvest between June and July. Otherwise known as the “PIE PLANT”, this gem is always plentiful in Midwest gardens. Rhubarb, due to its tartness, traditionally pairs well with strawberries in a jam, jelly or pie, which is a personal favorite.
My Rhubarb Custard Pie recipe is from my great grandmother, Rose Schade. Yes, it’s tart but the creamy rich egg custard is pure velvet and the height of perfection when served with a dollop of whipped cream! Use your favorite pie crust recipe or an easy pre-made crust from your local grocery store’s refrigerated case will do. Just follow the directions below!
Rhubarb Custard Pie
Yields 1-9 inch pie or about 8 servings.
1/2 cup all-purpose flour 1 lb. fresh rhubarb 1 1/2 cups granulated sugar Dash of salt 2 large eggs at room temperature 1/2 stick melted unsalted butter 3/4 cup heavy cream or Half and Half
Pie Shell: (Preheat oven to 375 degrees) 1 9-inch pie shell. Chill the dough for 30 minutes after rolling and lining the pie pan, then line with a piece of parchment paper and, using pie weights or dried beans, bake for 15 minutes. Remove the parchment paper and pie weights then continue baking for 5-10 more minutes until the crust is light in color. Let cool.
Filling: (Preheat oven to 350 degrees) Remove leaves from rhubarb and rinse well. Remove fiber like strings. Cut stalks length wise in half and then into 1 inch pieces for about 4-5 cups.
In a small bowl, combine the rhubarb with the granulated sugar and mix well. Let sit for 15 minutes tossing occasionally. In a separate bowl, beat the eggs and cream or half and half. Add the salt, melted butter, flour and mix until smooth. Place the rhubarb into the pie-shell and pour on the custard mixture.
Bake for 40-50 minutes. Use a foil tent if browning too quickly and bake until the custard is slightly firm in the center. Cool before serving.