I’ve been on a pie kick these days. A rhubarb pie kick to be more specific. I know that rhubarb is now out of season and the time has come for sweeter fruit pies, but this rhubarb pie has become an odd obsession. It began when I was looking through Granny Marie’s recipes. They are always good and always accurate so you can imagine my surprise when the rhubarb custard pie recipe did NOT turn out. It was runny and overflowing. It made a huge mess in my oven and was soggy and drippy when I tried to cut into it. Sure it tasted good, but who can bring a drippy no-custard-in-sight custard pie to a barbecue? No one, that’s who.
So I tried again, using less rhubarb and a different pan, no dice. I then abandoned Granny’s recipe and tried an Amish rhubarb cream pie recipe (Woah.) And. It. Was. Amazing. But in a totally different way than a custard pie. Having never made a cream pie, I didn’t know how amazing it could be! And making this pie, made me realize the problem with the custard pie recipe: the baking time was too short. Bam, just like that I have two incredibly delicious and easy pie recipes. Now, my only question is this: who will eat all these ridiculously good pies???
Try them both, you will love them.
Rhubarb Cream Pie
- 1 9- inch pie crust
- 2 ½ cups diced rhubarb (the rosier the better)
- 1 cup sugar
- 2 tablespoons flour
- 2 eggs , well beaten
- 3/4 cup heavy whipping cream
Line the pie pan with the crust and crimp the edges.
In a small bowl, whisk together the flour and sugar. Add the eggs and whisk thoroughly. Add the cream and whisk more.
Dump the diced rhubarb into the pie shell, pour the cream mixture over top, and bake the pie at 375 degrees for about 30-60 minutes. You’ll know it’s done when the center of the pie no longer jiggles when you wiggle the pan and the crust is golden brown on the edges and bottom.
Cool to room temperature and then chill in the refrigerator before serving.
I know it is a large range of time for baking, but some ovens are hotter than others. Just start checking every 10-15 minutes after the first 30 minutes to see if the middle has set.
Recipe NotesThe rhubarb didn’t seem like it would be enough to fill a 9-inch pie even after I added an extra cup of fruit, but it was. It’s a more thinly filled pie, yes, but it’s so rich and flavorful that that’s as it should be.
Rhubarb Custard Pie
- 1.5 cups sugar
- 2 eggs , beaten
- 3 tbsp flour
- 3 cups of rhubarb
- 1 tsp vanilla
- ½ tsp nutmeg
Line the pan with the crust and crimp the edges.
In a small bowl whisk together the sugar, eggs, vanilla and nutmeg. In a separate bowl toss the flour and the rhubarb. Depending on the season you might need to adjust the flour. If it has been very rainy, use more flour. If it has been dry, use less.
Put the rhubarb in the prepared pie pan, then pour the egg mixture on top. Bake for 30-60 minutes. Mine baked for close to 60 minute. Just make sure it doesn’t jiggle when you wiggle the pan.