I’ve become a multi-tasking master it seems these last few weeks. I’ve been juggling a lot and trying to stay on top of everything that needs to get done. Luckily, I have put in a lot of the effort to have things around the kitchen to make meals a little easier. About a month ago, I was able to freeze a bunch of fresh rhubarb from a neighbor. It was fantastic to have a freezer full of rhubarb for this recipe. This rhubarb recipe is another recipe from my Grandma Jakub. Now when I first saw the recipe, my first thought was, “That can’t taste good!”
The rhubarb custard pie consists of a custard made from eggs, flour, milk, and sugar and rhubarb is added to the mixture. Weird, huh? Believe it or not, this is a wonderful way to enjoy rhubarb. The custard pie mellows the tartness of rhubarb and accentuates rhubarb’s flora flavors. Thanks again, Grandma, for another delicious recipe.
Rhubarb Custard Pie
- single pie crust
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons flour
- 1 cup whole milk
- 1/2 pound frozen rhubarb, chopped
- nutmeg, to taste
- Preheat your oven to 450 degrees Fahrenheit.
- Gently warm up the rhubarb in a pan or microwave, but do not over heat and cook the rhubarb.
- Let to pie dough come to room temperature for 10 minutes.
- Whisk together sugar, eggs, flour, and milk.
- On a lightly floured surface, use a rolling pin to roll out the dough into a circle, about ¼ inch thick.
- Transfer the dough to pie dish.
- Fold the edges of the crust and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with sanding sugar, if desired.
- Evenly place the unthawed rhubarb in the pie shell.
- Gently pour the custard over the rhubarb to fill the pie shell.
- If desired, grate fresh nutmeg on top of the pie.
- Place the pie on a parchment-lined baking sheet to catch any spills, and bake in a preheated 450 degree Fahrenheit oven for 10 to 15 minutes, then turn down the temperature to 375 degrees Fahrenheit and finish cooking the pie until the crust is golden brown and the custard is set, about 45 minutes.
- The custard will be firm, but not runny. You can check by doing the jiggle test: gently shake the pie plate. If the center of the pie slightly jiggles, it’s done. As it cools, the residual heat in the filling will finish baking the center.
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