In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
- 3 eggs
- 3 tablespoons milk
- 2 cups sugar
- 3 tablespoons quick-cooking tapioca
- Pastry for double-crust pie (9 inches)
- 4 cups diced fresh or frozen rhubarb
- 2 teaspoons butter
- Half-and-half cream, optional
- Cinnamon-sugar, optional
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired.
- Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Rhubarb Custard Pie in Reminisce July/August 1993, p51
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