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!