My mom has many cooking/baking talents, but her Rhubarb Custard Pie is one recipe that really gets a lot of requests. So, of course I was very excited when she asked if I’d like to use it for a blog 🙂 What’s even better…all of the photos of pie that you’ll see are hers too.
I’ve heard that when my nephew would come visit her from college, it was the one thing he’d request. Every time.
When I was at her house for Mothers Day, we were talking about rhubarb, and she told me that she always gets *interesting* comments from Grocery Clerks when she buys this pretty veggie at the market. Here are a few:
- “Sooooo, is this red celery?”
- “How do you eat this?”
- “What is this, anyway?”
- “Do you know…you’re the only one who ever buys this?”
Really? Maybe it’s because I’ve seen my mom make her pie so many times, that this is as normal as seeing a head of broccoli in the shopping cart.
So here’s her recipe, along with easy directions for making this beautiful basket-weave lattice crust 🙂
Mom’s Rhubarb Custard Pie
4 c. finely cut rhubarb
1½ c. sugar
3 extra large eggs, beaten
pinch of salt
1½ Tbsp. flour
1½ Tbsp. butter, cut in small pieces
Pastry for double crust pie (Pillsbury makes a good one)
Preheat oven to 425°
Line 10″ pie plate with pastry.
In large mixing bowl, mix together eggs, flour, sugar, and salt.
Stir in cut up rhubarb, and pour into unbaked shell. Dot with pieces of butter.
Lay out second pastry round on floured surface. With a fluted pastry cutter (or sharp knife), cut lengthwise strips (see photo).
Press bottom and top crusts by crimping together.
Cover crimped edge with a strip of foil to prevent burning (here’s a quick tutorial).
Bake for 10 minutes.
Turn oven down to 375° and continue baking for 50 additional minutes. Check pie 10 minutes before finished, to see if crust is browning under foil. if it is not, remove foil for remaining time.
Cool at least one full hour before cutting.
Today I’ve found a really neat video, that shows how to plant, grow, and harvest rhubarb, with Patricia Boudier of GrowOrganic. Enjoy!