Friday, May 14, 2010

Rhubarb Custard Pie


Pie plant. Just a few crowns of rhubarb provides weeks of pies, crumbles, puddings with surplus for the freezer. Most recipes using apples or soft fruits can be substituted or cut in with rhubarb.


Remember, the leaves are poisonous. Only use the stalk. Rhubarb is pulled, not cut. Reach down to near the base of the stalk and pull it. The stalk will cleanly come out from the plant crown. Clip off the leaf right there in the garden and pull off any new growth which may be attached at the stalk base.


I usually figure on four cups of filling for a nine-inch pie. Rhubarb cooks down soft so it can stand an extra cup. For one nine-inch pie, I use about six decent sized stalks diced smallish - usually enough to fill the pie dish level to the rim.


I made a custard to go in this pie along with the fruit. If short of eggs, I could have used 2 Tbsps. of minute tapioca with a cup of sugar added to the fruit. I use tapioca for sour cherry pie too. Of course this no longer qualifies as a custard pie.

Rhubarb Custard Pie (one 9-inch pie)
Wash, dry and dice rhubarb.
Beat together sugar, flour, butter, eggs.
Add the diced rhubarb.
Prepare the crust.
Put filling into prepared pie plate.


Cover with top pastry, crimp edges together, gash top to allow steam to escape when baking.
I like to sprinkle the top of rhubarb pies with white sugar too.
Bake in preheated oven 400 F x 15 minutes.
Reduce heat to 350 F and bake another 40 minutes or until crust is golden.
Rotate the pie about halfway through bake time.

13 comments:

Mental P Mama said...

Oh that is decadent! What can I bring?

Kari said...

Oh YUM!

cmi said...

I just discovered your blog. That looks amazing! I'm going to try the playdough post. =)

Debra said...

This looks wonderful! Now if I could just ever learn to cook! Ha ha!

Blessings

Adeena said...

Well, that looks amazing!! :D

I just transplanted some rhubarb from my m-i-l, so I'll keep this recipe in mind. ;)

Anne said...

Can I grow rhubarb if I have daily visits from deer? If the leaves are poisonous, perhaps they'll stay away from it?

Anne

Glory von Hathor said...

The colour of it in itself is good enough to eat!

Decadent Housewife said...

CMI, Thanks for stopping by. Enjoy the playdough!

Anne, Apparently deer won't touch it.

Jeanne said...

Love and hugs
Jeanne♥

Leila said...

That looks JUST SO GOOD!
I never thought of making rhubarb custard. The flakiness of your crust, the rosiness of the rhubarb...I love everything rhubarb!

How is it that your pie plate looks so perfectly new and clean in that picture coming out of the oven? Here I thought we were oven-spills/blackened pans kindred spirits ;)

XOXO

sleeplessnights04 said...

It's been ages since I've had anything with rhubarb in it; not a fave of D. I love it and am salivating at the thought of your tasty treat! Yumm! I wanted to share a picture of the apple blossoms on our tree that finally were in full bloom this morning. I've only made this one open to the public. Hope you enjoy http://itsstartingtorain.blogspot.com/

Crafty Gardener said...

Your pie looks so-o-o-o delicious. I've got the rhubarb, just need the time to bake the pie.

cahanbury said...

Ooooh, I want to eat that right now. Delicious.