Rhubarb Custard Pie
I know the rhubarb isn’t up yet, but I was so hungry for a rhubarb pie, I got out my frozen rhubarb and made one for Easter.
I had always made the regular rhubarb pie, not the custard one, which my Mom always loved the best. But I have a daughter that just loves the regular one and I have to make it every year for her birthday.
Anyway, this custard pie is amazing. I like it as well, if not better, than my other pie Rhubarb Pie. I also made one for my daughter to try on her Easter, (we’re all still homebound because of the pandemic) so we’ll see what she thinks.
- 1 (9-inch) unbaked pie crust
- 1 1/4 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons flour
- 2 eggs, beaten
- 4 cups fresh rhubarb, chopped into small pieces (1 1/4 lbs.)
- 1/2 cup sugar
- 1/2 cup flour
- 1/2 cup butter
- Pinch of salt
Preheat oven to 350 degrees. Stir together the dry ingredients for the filling. Stir in beaten eggs, then add rhubarb and mix all together. Pour into the unbaked pie shell.
Topping: Mix together the sugar and flour in a small bowl. Using a fork, cut in the butter until the mixture becomes “crumbly”. Sprinkle topping over the rhubarb filling. Bake for 1 hour. I baked mine for 1 hour and 20 minutes. But I baked my daughters for 1 hour and 10 minutes.
(If using frozen rhubarb, I put mine in a colander and run it under cold water to break it all up. Then I dry it with a paper towel. It can go into the pie frozen and won’t make it runny at all.)
“True love both confronts and restores.”