Rhubarb Custard Pie
Rhubarb Custard Pie is such a treat of creamy custard and tart rhubarb coming together for a wonderful refreshing pie.
Make use of fresh rhubarb in spring and also freeze some chopped rhubarb in 4 cup packages for a great pie treat during the rest of the year.
It is such a versatile pie you can make either topped with pie crust for a double crust pie, or a crumble topping of brown sugar, flour and butter, or a meringue topping.
I will list the directions for both of these toppings also, as this pie is delicious any way you wish to top it.
- Prepared pie crust
- 4 cups chopped rhubarb, fresh or frozen (thawed)
- 3 eggs, slightly beaten
- 3 tbsp. flour
- 1 1/2 cups white sugar
- 1/4 tsp. salt
- 3 tbsp. milk
- 1 tbsp. butter
- 1 tsp. vanilla
- Roll out pastry and line a 9" or 10" pie plate.
- Add rhubarb to pie plate.
- Combine all other ingredients in a medium bowl.
- Pour over rhubarb in pie plate.
- Cover with top crust, seal and crimp edges, cut a few slits in top crust for steam to escape.
- Bake @425 F for 15 minutes, then reduce temperature to 350 F and bake another 45 minutes.
Variations for Single Crust Pie:
- Crumble Topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter or margarine
- Mix until crumbly. Sprinkle over top of filling, bake as above.
- Meringue Topping
- 3 egg whites
- 1/4 tsp. cream of tartar
- 1/2 cup white sugar
- Beat egg whites until stiff, beating in cream of tartar, slowly beat in sugar a tablespoon at a time, until soft peaks form.
- Spread on single crust baked and cooled to room temperature rhubarb custard pie, making sure meringue touches the outer edges of pie crust.
- Pop back into oven and bake @375 F for 12-15 minutes until meringue is lightly browned.
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