This is my mother's recipe for rhubarb pie. To make a long story short, I love this pie. It is mild, tangy, not too sweet, and not
too tart. The custard is soft and smooth and compliments the fresh rhubarb. It is the best Rhubarb pie I have every eaten.
It is even a "hit" with people who think they don't like rhubarb!
My neighbor, Roxanne Sienkiewicz of Beaverton, Oregon, always makes this pie several times during rhubarb season in the Pacific
Northwest. Fortunately, she shares her delicious pies with friends.
More delicious and easy-to-make
Pie Recipes and check out Linda's
Internal Temperature Cooking Charts
(meat, poultry, seafood, breads, baked goods, and casseroles).
Rhubarb Custard Pie
Recipe Type:
Pie,
Rhubarb,
Eggs
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 50 to 60 min
Ingredients:
Pastry for 9-inch one crust pie
1 tablespoon all-purpose flour
3 1/2 cups (1/4-inch dice) fresh rhubarb*
1 1/2 cups granulated
sugar
3
eggs, lightly beaten
1/4 cup
half and half cream
1/2 teaspoon freshly-grated nutmeg
1/8 teaspoon salt
* Look for thinner stalks as they will be more tender and less fibrous than thicker stalks. If using frozen rhubarb, measure rhubarb while still frozen, then thaw
completely. Drain thoroughly in a colander, but do not press liquid out.
Preparation:
Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom of unbaked pie pastry.
In a large bowl, combine rhubarb, sugar, eggs, half and half cream, nutmeg, and salt; pour into pastry-lined plate.
Bake in lower 1/3 of oven approximately 50 to 60 minutes or until knife inserted near center comes out clean, but the center of the custard is just set,
it will jiggle a little when shaken, that's when you can remove it from the oven. Check toward the end of baking time to make sure the edges
are not too brown; if so, cover edges with aluminum foil.
Remember, the pie will continue to set as it cools. If using a
digital instant-read thermometer, inserted in the centers, it should register 175 degrees F. Begin checking temperature
about 10 minutes before recommended times.
This
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by
chefs all over the world.
Remove from oven and let cool completely on a wire rack before cutting and serving
(the filling needs time to set). Store in the refrigerator.
Makes 6 to 8 servings.
