The other day I was in a pie-baking mood. I have lots of rhubarb in the garden and I should at least use some of it. I previously used a bunch as my husband loved all things rhubarb…since he has passed and I’m diabetic, my rhubarb baking isn’t what it used to be.
Previously I have 10 overgrown rhubarb plants. Last year I gave all except one away. Whew. That was much less to deal with. I was so happy with the choice.
Last week I was out in the garden and decided I really needed to use some of that rhubarb. So I pulled some and headed to the house with the plans to make two strawberry rhubarb pies. I would keep one at my house as my daughter Kelli was coming the next day and I’d give one to my son-in-law Craig and he likes pie.
I got in and started processing the rhubarb. I chopped it up and ended up with a lot more rhubarb than I needed for the pies. Hmm. What’s a girl to do? I could have frozen it but I thought I still had some leftover from last year in the freezer and I’m trying to cut down on what’s in the freezer.
I ended up searching for a new rhubarb recipe. I could always send some home with Kelli too….so I came up with this recipe, Rhubarb Custard Pie. HERE is a link to the recipe.
The recipe uses three cups of rhubarb. I had 3 1/2 so I threw it all in.
It was super easy to make and if you use a purchased pie crust, all the easier. I make my crust homemade but it’s totally not necessary.
Here is how easy the pie is to make…put the rhubarb into the pie crust.
Mix up some ingredients in the mixer…It’s a egg, whipping cream, sugar, flour, salt combo.
Pour it over the top of the rhubarb and pop it in the oven. It’s a pie that goes in at 400 degrees for the first 10 minutes and then moves to a lower temp.
Here is how it looked when it came out of the oven…
Seriously, I don’t think there is an easier pie to make. If you’ve ever wanted to learn to make pie, give this one a try. It’s really a no fail pie…the true test is always the taste though…
So…how did it taste? Oh my word. Top Ten. OUT OF THIS WORLD. I absolutely will be making this again and again.
Next time I think I will need to bake it just a little bit longer so the custard sets up a little more…or I need to not eat it right away so the custard has time to set. Oh my word…definitely a wonderful pie. Kalissa and Craig both had a slice and they totally agree.
That’s the story of how three pies ended up getting made at my house. Thankfully Craig stopped by and took one home!!
In the world of problems, having three pies is a good problem…right??
Oh my. Do try this pie!!
Rhubarb custard pie is by far my favorite pie as far as rhubarb goes. It can’t be beat IMHO. I will have to try your recipe. My Mom always uses the one out of the red Betty Crocker cookbook.
I wonder if you could use fresh fruit, like blueberries or strawberries instead of the rhubarb. Might be worth a try!
I plan to try it once blueberries are on sale. I want to try peach too!!
I always make rhubarb custard but I make a crumb crust and bake it in a 9″ x 13″ baking dish. I like it so much better than plain rhubarb pie.
Living in the South, I have never tasted rhubarb pie. I cannot imagine what kind of flavor that would be. But, I do love pie.
Rhubarb custard is our favorite pie! We use my husband’s grandmother’s recipe and sometimes I put in strawberries and/or blueberries. I’m interested in Gretchen’s recipe if she could somehow share it. I have 8 cups of rhubarb in the freezer already!
Rhubarb custard is my favorite pie! I love it! I usually put a lattice crust on top. Can’t wait to make one this year! So glad you had leftover to make a rhubarb custard pie.
My aunt used to make that custard pie and it is so, so good! I haven’t used rhubarb this year, but my sister made some rhubarb crisp that was very good. I also like that it mixed with strawberries like you did for your pies – good combination.
That is my husband’s favorite kind of rhubarb pie. I try and have homemade pie crust in the freezer along with fruit for fillings. Makes making a pie easier and quicker in the winter when we want fresh pie.
There is a bar recipe that is custard and comes with a meringue topper. Out if this works!
This sounds very good. Jo, would you share your pie crust recipe with us? I have tried and tried to make pie crust. I can’t seem to find one that turns out. Thank you.
I use that recipe with many many fruits — peaches, strawberries, in fact all kinds of berries, apples, sweet potatoes . . . Yum.
The Rhubarb Custard Pie in the red Betty Crocker cookbook is the best! One of my all time favorite pies. This recipe has a lattice top so it is pretty and looks extra special. Now my mouth is watering!
I love rhubarb! Last year I experimented and found that Agave syrup sweetens as well as sugar and uses much less. I will try that rhubarb custard pie.
The trick is to let it cool completely on the counter and then set it in the fridge at least overnight. The custard has a better chance to set and thicken.
Your pie looks amazing, and it looks easy to make. I do love rhubarb and will have to give this a try. I usually use the store-bought crust but I roll it thinner. Will get some rhubarb at the farmers market and see how it goes. Thanks Jo