Rhubarb Custard Pie Recipe
A few weekends ago, I was surprised to see fresh rhubarb at the store. Its definitely a unique flavor, a little on the tart side, sweetening it up with sugar makes it very tasty. I spent a little time talking to another shopper, we were talking about our various recipes. She told me she liked to eat it raw. I had never heard of that but I’m not too surprised now that I live in the Midwest. Anyway, I told her that I like to make a rhubarb custard pie but I would buy a little extra so I could taste it raw. She said some people put a little sugar on the rhubarb, but she liked it with some salt. Well, I tried it raw and pretty much said I would never do that again 😉 Oh well, I always like to try new things, its not always a success but I tried it and made my decision! I’ll stick to using rhubarb in baked goods.
So speaking of baked goods, our recipe for today is easy to make. If you are a rhubarb fan, you will love this recipe. If you’re not sure about rhubarb yet and don’t want to take the total plunge, you can give our Strawberry Rhubarb Crisp Recipe a try, its also delicious and the strawberries compliment the rhubarb flavor wonderfully.
Here is today’s recipe:
Rhubarb Custard Pie Recipe
Ingredients:
- pie crust – both bottom and top
- 1 1/2 cups sugar
- 2 eggs
- 2 heaping tablespoons cornstarch
- 1 1/2 teaspoons vanilla
- 2 cups fresh rhubarb – finely chopped
Directions:
1. Place bottom crust into a 9 – 10 inch pie plate. Set aside.
2. Mix sugar, eggs, cornstarch and vanilla until very creamy. Add rhubarb and mix until all combined. Pour into pie shell. Place top pie crust on top. Flute then vent the top crust.
3. Bake at 350 until golden brown, approximately 40 mins.
Enjoy!!
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