Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Rhubarb Custard Pie

This is a tried and true recipe that I’ve been making for many years. Don’t let the word ‘custard’ fool you. This isn’t a pie that has rhubarb swimming in a custard of pudding-like consistency. This custard creates a lovely topping that makes this pie special. Enjoy!

Rhubarb Custard Pie

One pie crust, your recipe or ready made
4 cups, washed, unpeeled, and diced rhubarb
1 1/2 cups sugar
3 egg yolks
1/2 cup flour
3 tablespoons milk ( you may need 1 or to more tablespoons )
1/4 teaspoon fresh, grated nutmeg

Pre-heat oven 400.  Place pie crust in pan and add rhubarb into pie crust.

In a medium-sized bowl:
Add egg yolks and with a fork,  beat until light.
Add sugar, nutmeg and mix with a spoon until smooth.
Add flour and blend into mixture. At this point, the custard may appear rather stiff.
Add milk  and 1 or two tablespoons more, until the mixture is spreadable, not liquid and runny.

Spread the mixture over the rhubarb covering to the edges. Bake 20 minutes at 400 degrees, You may want to add aluminum foil over the edges, to prevent over-browning. After 20 minutes, reduce the heat to 350 degrees. Remove aluminum foil. Bake for an additional 20-25 minutes. Bake until a knife inserted into the center of the pie comes out clean. Remove pie from oven to a heat-proof surface or rack, until it is completely cooled. Serve with a large dollop of whipped cream or vanilla ice cream.


4 responses

  1. This recipe sounds divine! Love the twist with the addition of custard 🙂

    October 20, 2012 at 7:49 pm

    • Danny, welcome to Willow Cottage!
      Just a note~ This isn’t a typical custard…It’s more like a spreadable topping that adds makes this pie unique and filled with lots of great flavor! xo Annie

      October 20, 2012 at 7:52 pm

      • good to know — just love the added layer of texture/flavor 🙂

        October 20, 2012 at 7:56 pm

  2. Great looking pie – I’ve never had anything like this before 🙂

    October 21, 2012 at 4:09 am

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