I’ve been meaning to post this recipe for a year now so I figured I’d better get on it while rhubarb is once again in season. Back in the day my husband would speak longingly about his favorite childhood pie, a rhubarb custard pie. I’ve always been a rhubarb purist. A nice rhubarb cobbler with nothing to interfere with the favor of rhubarb was my idea of heaven. I poo-pood the rhubarb custard pie and kept up my purist rhubarb ways.
Then once while we were visiting my mother in law during spring she made this pie and I saw the error of my ways. I do still love rhubarb cobbler, don’t get me wrong. And I know legions of fans worship the rhubarb strawberry combination, including my father. But this pie has come to herald spring for us. I love it for all the same reasons I love key lime pie – it’s at once creamy and tart and sweet, all wrapped up in each perfect bite. I try to make it once a week while rhubarb is in season yet we somehow don’t manage to tire of it by the time the strawberries ripen.
Even if you are a hardcore rhubarb purist I hope you’ll give this pie a chance.
Rhubarb Custard Pie
1 double pie crust or shortbread crust
Finely chop enough rhubarb to fill a pie crust, the fresher the better
Mix together well:
3 beaten eggs
2 cups sugar (adjust up or down to your liking next time)
1 teaspoon vanilla
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon mace (not necessary but adds to the flavor)
1/2 cup Golden Glen cream
Line a deep dish pie plate with one crust then line the inside of the crust with aluminum foil. Cover the lined bottom of the pie crust with beans and pre-bake it at 425 for 15 minutes. Fill the crust with chopped rhubarb and pour the custard over the top. Use cookie cutters to cut shapes from the remaining crust and arrange them on top of the pie. Sprinkle the cutouts with sugar or a cinnamon sugar mixture.
Bake at 450 farenheit for 10 minutes then reduce the oven to 325 and continue baking for 1 hour.