This is post 290 - wow, that's so many! Although our rhubarb is still pretty wimpy, some friends of ours have the biggest, baddest rhubarb anywhere. It's up to my waist, and the leaves are as big around as the hole that's made when I make a circle with my arms. (I guess the hole looks a little smaller since baby G is filling it in a bit, but the leaves are GIANT.) We were there the other night for birthday fireworks (much more successful than the most recent New Year's ones), and I was kindly offered some rhubarb to bring home. Which I did, and made this rhubarb custard pie recipe given to me by mother-in-law (I'm not sure where she got it from). It is divine, to put it mildly. The crust pictured is not the crust in the recipe; this one is Adam friendly and has only butter, flour, salt, and water in it. You could put the filling in any crust, really. Even a store one, although that would NOT be so yummy. Following is the original recipe:
Rhubarb Custard Pie
Crust:
1 3/4 c flour
3 tbsp sugar
pinch salt
(combine)
1/2 c butter
1/2 c shortening
(cut in)
1/3 c ice water, approximately (just enough to hold dough together)
Press into ball and flatten into disc. Wrap and refrigerate for 30 minutes. Roll and lay in a 9x13 pan or a deep dish pie dish (it will not fit with the filling in a regular small pie plate and you'll end up with a big mess).
Filling:
3 eggs
1 c sugar
3 tbsp flour
(whisk together)
Stir in 4 c chopped rhubarb. Pour into pie shell. Bake at 425 for 10 minutes; reduce heat to 325 and bake for 35-45 minutes or until middle is well set.
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2 comments:
Oh! I miss it so!!!
I attempted to copy your pie...except with my own crust...and once I began, I realised I didn't have enough rhubarb and had to do half strawberries. The results were delicious, but likely not so much like your original. Oh well, whatever handles my sugar fix! :)
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