With summer here, one of the first garden and kitchen food memories I have is the rhubarb plant. Otherwise known as the “pie plant”, this gem is always more than 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 mine from my Marching On to the Best Pie Crust Ever! blog post or even an easy pre-made crust from your local grocery store’s refrigerated case will do.
Just follow the directions below!
- 1/2 cup all-purpose flour
- 1 pound fresh rhubarb
- 1 1/2 cups granulated sugar
- Dash of salt
- 2 large eggs, at room temperature
- 1/2 stick unsalted butter, melted
- 3/4 cup heavy cream, or half-and-half
For the Pie Shell
- 1 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 at 375 degrees for 15 minutes.
- 2 Remove the parchment paper and pie weights then continue baking for 5-10 more minutes until the crust is light in color. Let cool.
For the Filling:
- 1 Preheat the oven to 350 degrees F.
- 2 Remove leaves from rhubarb and wash well. Remove fiber like strings. Cut stalks lengthwise in half and then into 1-inch pieces for about 4-5 cups.
- 3 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.
- 4 Add the salt, melted butter, flour and mix until smooth. Place the rhubarb into the pie-shell and pour on the custard mixture.
- 5 Bake at 350 degrees 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.