Where would we be without the sweet moments of summer? The first ripe peach, the best strawberries and of course all the rhubarb you can ever use. I am a huge fan of rhubarb for many reasons, not only because it’s SO abundant but it’s also so incredibly easy to use. And as far as I know, no one ever gets tired of rhubarb desserts. Here’s a classic rhubarb recipe to add your summer baking schedule, the Rhubarb Custard Pie! Adapted from American Cookery by James Beard.
Rhubarb Custard Pie
A classic in and of itself! This is the best recipe for Rhubarb Custard Pie i’ve found so far. It’s simple to make, tastes like grandma used to make and it uses a lot of rhubarb.
It is so incredibly easy to grow a large amount of rhubarb, even in Alaska! Yes, you CAN use it all summer long and it will just keep on growing. But did you know you can easily freeze it for winter use?? Please do go read my post on How to Freeze Rhubarb and Other Rhubarb Secrets, you’ll get so much use out of it! You will not be disappointed in HOW EASY IT IS!
Be sure to remember when you’re freezing it to look at your family’s favorite recipes and freeze it in THOSE amounts so you have enough in each bag for each recipe. It’s SO handy to have is frozen in the perfect sized bags.
My Other Favorite Rhubarb Recipes:
- Rhubarb Bars
- Strawberry Rhubarb Bars
- Rhubarb Bread with Streusel Topping
- Rhubarb Dream Bars
- Crock Pot Cobbler
For this Rhubarb Custard Pie your best bet is to make a fresh homemade pie crust! I know that sometimes people feel overwhelmed with making pie crust but it is SO EASY. Use my Easy Pie Crust recipe and you’ll see just how easy a homemade pie crust is! BUT if that seems like TOO much work you can ALWAys use a store-bought crust or a mix. Someday you do need to tackle the pie crust though!
- 1 pie crust for double crust pie
- 1 egg yolk
- 1 TBSP water
Rhubarb Custard Pie
- 4 cups rhubarb chopped 1/2-3/4 inch long, if you use more be sure to add extra flour to compensate for the juices
- 2 TBSP butter
- 3 TBSP all purpose flour
- 1 1/2 cups sugar, up to 1/2 cup more or LESS sugar
- 1 tsp zest of lemon or orange, I've used pomelo before!
- pinch salt
- 3 eggs
- roll out 1 crust and line a pie pan with it
- fill with chopped rhubarb, then dot with the butter
- mix flour, sugar, zest, pinch of salt together in bowl
- beat eggs together and stir into the flour sugar mixture
- pour evenly over the chopped rhubarb and butter
- put pie pan in fridge to chill until the top crust is ready
- pre-heat oven to 450˚
- roll out top crust and place over the pie, seal edges with water, pinch to seal and trim edges
- you can make a lattice crust if you prefer
- brush crust with egg yolk beaten with water
- bake at 450˚ for 15 minutes
- then reduce heat to 350˚ and bake another 25-30 minutes