The Recipe: My very first rhubarb pie recipe, bites of tart red rhubarb with a delicate custard, a rustic, country pie.
The Conversation: What does a great rhubarb pie "sound" like? And who else wants to hear it?!
If there were a soundtrack to Rhubarb Pie, the first song would be silence, the one that expresses supreme appreciation. And then the second would be the music of forks scrape-scraping on plates, gathering up the very last morsels. Care to listen? : - )
You wouldn’t think even a northern cook like me would need two rhubarb pie recipes. After all, the rhubarb season is only a few weeks long and there’s no end to recipes for my much-loved ruby-colored spears.
But you see, Rhubarb Custard Pie was my first rhubarb pie recipe – the one I made every summer when visiting my parents in Minnesota, especially the years when my mom and I made a pie every day – then invited people for coffee and pie. We had a waiting list! We took requests!
Some years back, Straight-Up & Perfect Rhubarb Pie tempted me and oh! I was glad it did, it's a perfect balance of tart and sweet and cinnamon. When I shared the recipe eight years ago now, I called it my “last” rhubarb pie recipe.
So now it's time to return to my past. After all these years, here’s the “first” rhubarb pie recipe.
Two great rhubarb pie recipes? It’s enough to last a lifetime.
RHUBARB CUSTARD PIE
Time to finish: 90 minutes
Time to table, including chilling: 4 hours
Makes 1 9” shallow or deep-dish pie
- 1 unbaked pie shell
- 4 cups (16oz/453g) fresh rhubarb cut into ¼” pieces
- 3/4 cup (150g) sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons flour
- 1/4 teaspoon table salt
- 3 large eggs, whisked
- 1 cup (248g) heavy cream
- 2 tablespoons melted butter
- 1 teaspoon grated nutmeg
- 2 tablespoons sugar, plain or raw
Heat oven to 400F. Line a pie pan with pastry, chill until ready to fill.
Please note, the pie bakes in three stints: first, just the rhubarb alone for 20 minutes; then with the custard for another 20 minutes; finally with the sugar for 10 minutes or until done.
RHUBARB In a bowl, combine all ingredients. Turn into pie shell and spread evenly. Bake for 20 minutes on the lowest rack in the oven, directly on a baking stone if possible.
CUSTARD While rhubarb bakes, gently whisk all the ingredients. Gently pour into partially baked pie, leaving about a half inch of crust exposed – if using a shallow pie plate, there will be leftover custard. Bake for 20 minutes on the center rack.
TOPPING Sprinkle pie with sugar. Bake for another 10 minutes or until center is no longer soft and jiggly.
COOL Cool completely without covering, about 1 hour. Refrigerate pie until ready to serve.
LEFTOVERS Best on the first day but in my family, leftover pie for breakfast is a tradition! Be sure to keep refrigerated.
Filling Only (for anyone using their own crust or who’s not eating the crust since well know bad crust isn’t worth the calories!), assumes 8 slices: 259 Calories; 15g Tot Fat; 9g Sat Fat; 127mg Cholesterol; 132mg Sodium; 27g Carb; 1g Fiber; 23g Sugar; 4g Protein. WEIGHT WATCHERS POINTS WW Old Points 6, WW PointsPlus 7
More Rhubarb Recipes: And I'm Not Done Yet!
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