Rhubarb Custard Pie

A delicious custard pie with diced rhubarb – a different way to use up this year’s rhubarb harvest!

Years ago, a neighbor used to trade me rhubarb from his garden for a rhubarb crisp from my oven. It was a good trade. But, then we moved and it was years before I had rhubarb again.

Then, we acquired a mountain cabin from my husband’s father, and if we time it just right (late June, early July), we are able to harvest rhubarb from not only our cabin lot, but several of the nearby lots because some people don’t really like the stuff and are willing to give it away.

To that I say, “yes please!”

Usually, while we are up at the cabin, I will make a rhubarb crisp – just like my “neighbor trading days” – but while we were visiting this year, a lady down the road shared with me her aunt’s Rhubarb Custard Pie recipe and how wonderfully easy it was to make.

So, once we got back home and I had all the ingredients (there aren’t a lot of groceries stores up there), I decided I had to try this pie, and let all of you know how it turned out!

So, first of all, it is SUPER SIMPLE. The ingredients are easy, the process is easy, and the pie is SUPER TASTY!

I used Ty’s Granny’s Pie Crust recipe (the original recipe, not the whole wheat version). And I rolled it out in my pie crust bag – this thing is a dream! I am so glad I tried it!

Now, there’s one issue I had with the original recipe. It was for an 8″ pie pan, and friends, I don’t own one of those!

So, I adjusted the recipe for my 9″ pie pans by doubling the original recipe, and found the bake time had to be GREATLY increased to accommodate! I struggled to get the pie done in the middle as I tried to figure out how much time this pie actually needed to bake.

So, word of caution, this may take a while, and you’ll want to check your pie to make sure it isn’t all loosey-goosey in the middle when you go to take it out of the oven.

That said, it was very good, and I will definitely keep making it in addition to my rhubarb crisp!

Here’s the recipe…

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Rhubarb Crisp Pie

Servings 8

Ingredients

• 4 eggs, beaten
• 4 TBSP flour, heaping
• 4 cups rhubarb
• 3 cups sugar
• 1 prepared 9" pie crust

Instructions

• Mix all ingredients and pour into pie crust.
• Bake at 450° for 15 minutes, then 350° for 45 minutes.
• Pie should look set in the center, nicely browned, and not wiggly. If still wiggly in the center, put back in for another 10-20 minutes until set, keeping a close eye on it, and adding a pie shield on the crust if it begins to brown too much.