Easy as Pie!

Rhubarb is best picked in the Spring.  Once the middle stalk bears flowers the fruit is no longer used. The window of opportunity is very short but the freezer can help extend the season for this highly under-rated fruit. We love to make this pie throughout the year so we harvest the rhubarb and freeze it in portions for a single pie. Simply wash the stalks and cut into 1/2 inch pieces. Tuck into freezer bags and you have fruit throughout the year.

We use a standard pie crust for this recipe.  Either a lard or butter crust will do. You can even use a quality frozen pie shell if the need arises, but we always prefer homemade if time allows.

The ingredients are usually at hand, so here’s how Two Food Nuts make our

Rhubard Custard Pie:

• Line the pie plate with the crust of your choice
• Pour in 4 cups of cut up Rhubarb
• Mix 3 large eggs with 1 & 1/4 cup sugar and 1/4 cup all purpose flour.  Blend well.
• Grate in 1/2 a nutmeg or use 1/2 teaspoon ready grated nutmeg. Fresh grated is best!
• Pour the egg mixture over the fruit, create a nice edge for your pie with left over crust.
• Beat 1 egg in a small bowl and brush it on the crust to glaze.

Bake at 400 F degrees for the first 20 minutes, then reduce the heat to 350 F for the remaining 40 -45 minutes.  The pie should still have a slight jiggle to it and the crust should be a rich golden brown.  Set on a rack to cool, then refrigerate before serving.

We do like a good topping of freshly whipped cream just to “Guild the lily”!

We made a braided edge and egg-washed it to the pie crust once it was filled.

We hope you enjoy our version of Rhubarb Custard Pie and that you share it with your friends on Facebook and Twitter. Your comments are always appreciated so please use the handy form below!  Enjoy.