This
is my mother's recipe for rhubarb pie. My neighbor, Roxanne Sienkiewicz of
Newberg, Oregon, always makes this pie several times during rhubarb season in
the Pacific Northwest. Fortunately, she shares her delicious pies with friends.
"Pie
plant" is the old name for rhubarb. Rhubarb is actually a vegetable. Only the
stalks can be used. The leaves contain a large amount of oxatic acid, making
them poisonous. Fresh rhubarb is at its peak in
May and June. A old-fashioned homemade Rhubarb Custard Pie is fabulous!
Check out more great
Pie Recipes.
Rhubarb Custard Pie
Recipe Type:
Pie,
Rhubarb,
Eggs
Yields: 8 servings
Prep time: 20 min
Cook time: 1 hr
Ingredients:
Pastry for 9-inch one crust pie
1 tablespoon all-purpose flour
3 1/2 cups coarsely-chopped 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
Preparation:
Preheat oven to 375 degrees F. Prepare pie pastry; sprinkle flour over bottom.
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 a knife inserted in the center comes
out clean. Remove from oven and let cool completely on a wire rack before
cutting and serving.
Makes 8 servings.
