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Rhubarb Custard Pie
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 rhubarb custard pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Ingredients
- 3 large eggs
- 3 tablespoons 2% milk
- 2 cups sugar
- 3 tablespoons quick-cooking tapioca
- Dough for double-crust pie
- 4 cups diced fresh or frozen rhubarb
- 2 teaspoons butter
- Half-and-half cream, optional
- Cinnamon-sugar, optional
Directions
- 1. Preheat oven to 425°. In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes.
- 2. Meanwhile, on a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add rhubarb to crust. Pour egg mixture over rhubarb. Dot with butter.
- 3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. If desired, brush top crust with cream.
- 4. Bake for 15 minutes. Reduce oven setting to 350°. Bake until lightly brown, 35-40 minutes longer. If desired, sprinkle with cinnamon-sugar. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts
1 piece: 604 calories, 26g fat (16g saturated fat), 133mg cholesterol, 349mg sodium, 87g carbohydrate (52g sugars, 2g fiber), 7g protein.
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