Recipe: Simple Rhubarb Custard Pie

Growing up in the country on a small farm always gave me access to fresh produce. Winter was a time of recreation and socializing, but as soon as the snow melted it was time to get busy (well busier really – it is always busy on a farm be it for work or pleasure!)

One of the early signs that spring is well underway is the fresh growth of rhubarb – and lots of it! Over the years that small patch of rhubarb grew into a large patch if infinite Rhubarb stalks. And we managed to eat tons of it in every way possible. But for me this Rhubarb Custard pie is the best way to enjoy the first bounty of spring!

3 cups fresh sliced rhubarb stalks (cut into 1/2 inch slices)
1 cup sugar
3 tablespoons flour
pinch of salt
2 eggs (beaten)
1/2 teaspoon vanilla
2 tablespoons milk
1 tablespoon butter

Pie Crust:
I often just use a pre-made frozen pie-crust (9-inch) as this is usually going to a pot-luck. That way I don’t have to worry about leaving the pie-plate behind!

You can use my pie crust recipe from here: Pie Crust
or use the butter pie crust from my Sour Cream Apple Pie:

1/2 cup butter (softened)
1 1/2 cups flour
1/2 teaspoon salt (omit salt if you use salted butter)
Cut butter into flour and salt. Press the dough into a 9-inch pie plate.

 Prepare Filling:
Slice rhubarb stalks into a bowl; sprinkle with sugar and mix well. Let stand for a few minutes. Add in the flour, salt and vanilla stirring well. Mix the beaten eggs with the milk. Add the egg mixture to the rhubarb, and mix well. Turn the rhubarb into the prepared pie plate.

Dot the pie with butter.

OPTIONAL: You can also add a crumble to top the pie – the crumble is noted later!

This pie requires baking at different temperatures. We start at 450 degrees F. Pre-heat the oven and place the pie on the middle rack for 10 minutes. NOTE this pie does tend to overflow so placing pie on cookie sheet may help, and since the pie is not “firm” it is easier to remove from the oven if on a cookie sheet.

Once the initial 10 minutes are up we turn the heat down to 350 degrees F and set the timer for another 35 minutes. Pie is done when the custard filling seems set and the rhubarb top is slightly golden brown. The filling doesn’t set “solid” while cooking so it may appear to wiggle. If extra time is needed you may want to loosely cover the pie with aluminium foil to avoid over-browning the top.

OPTIONAL Crumble Directions
Set the timer to only 25 minutes if you want to add a crumble topping! While the pie is baking prepare the crumble as follows:

1/3 cup brown sugar
1/3 cup flour
1/4 cup butter

Combine the sugar, flour and butter until crumbly.

When the timer goes for the 25-minute bake – pull out the pie and set oven to 400 degrees F.
Spread crumble evenly over pie and place pie back in oven for 10-15 minutes (until crumble is golden brown)


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