Rhubarb Custard Pie

This week, my daughter and I made rhubarb pies. (Two for neighbors, one for us.) She is becoming an accomplished baker. For some reason, the pastry portion seemed easier than when I first learned. Many tears were shed over my first attempts at pie dough, but she experienced none of the sticking and falling apart of dough that made pies a torment for me.





The rhubarb is from my garden. I planted it about 4 years ago. The first 2 years of "leave it alone" tried my patience. But, as usual, patience paid off and now the patch is vigorous and healthy. It is shaded for several hours each day, so does well even in the heat. I did not realize at the time that there are varieties of rhubarb that remain more green than red. I would have preferred the red--so much prettier in pies--but the green is just as tasty.





The recipe is the one my Mom taught me, and is therefore "THE" rhubarb pie recipe in our family. Those for whom the growing, preservation and preparation of food make the sweetest memories will understand what a wonderful day it was when my daughter learned to bake my mother's pies.


Two recipes are given--one for a 9 inch pie and one for an 8 inch.





For the 9" pie:

• Unbaked 9" pastry shell--we used the recipe from the Better Homes and Gardens Cookbook

Whisk together

• 3 eggs


• 2-2/3 Tbsp milk

Stir in:

• 2 cups sugar


• 4 Tbsp flour


• 3/4 tsp nutmeg


• 4 cups diced rhubarb

Pour into pie shell, dot surface with:

• 1 Tbsp butter

Bake at 400 degrees for 50-60 minutes. Cool.

For the 8" pie:

• Unbaked 8" pastry shell

Whisk together

• 2 eggs


• 2 Tbsp milk

Stir in:

• 1-1/2 cups sugar


• 3 Tbsp flour


• 1/2 tsp nutmeg


• 3 cups diced rhubarb

Pour into pie shell, dot surface with:

• 3/4 Tbsp butter

Bake at 400 degrees for 50-60 minutes. Cool.

Because of the eggs, it's best to store this pie in the fridge after it cools.