Rhubarb Custard Pie
An Old Fashioned Springtime Favoriteby Gazaboo
Each spring we eagerly await our fresh garden rhubarb to make this delicious old fashioned favorite. Rhubarb is one of the early garden crops and marks the new growing season and the bounty to come. This is my mother's recipe for Rhubarb Custard Pie that is sure to become your family's new old fashioned springtime favorite.
1 pastry for 9 inch (23cm) two-crust pie
4 cups (1 L) fresh rhubarb cut into ½ inch (1 cm) pieces
1 tablespoon (15 mL) milk
2/3 cup (150 mL) all-purpose flour
1 ½ cups (350 mL) granulated sugar
1 tablespoon (15 mL) butter
1.Preheat oven to 425ºF (220ºC).
Roll out pastry for bottom crust, and place in a 9 inch (23 cm) pie dish. Place rhubarb in crust.
2.In large bowl, beat together eggs, milk, flour and sugar until smooth and creamy.
Pour evenly over the rhubarb. Dot with butter.
3. Roll out remaining pastry and cut into strips ½ inch (1 cm) wide.
Weave strips over filling to form a lattice top. Gently press edges to bottom crust and flute.
4. Bake at 425°F (220ºC) for 10 minutes, then reduce oven to 400ºF (200ºC) and continue
baking 40 to 45 minutes more.
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