Rhubarb Custard Pie

One of the first things I added to my new garden, now nearly three decades ago was a small, but hearty rhubarb plant. I’m not sure why? Until that point I had little experience with it. It grew, grows like leaps and bounds and I can get dozens of these delicious, easy to make pies, every season. Although it is often thought of as a fruit it is botanically classified as a vegetable. I’ll also make jam or a savory salsa that is great on salmon.

9” Deep Dish Pie Shell, Homemade or Purchased, Defrosted

FILLING

2 Cups Thinly Sliced Rhubarb, About ½ “

1 Cup of Granulated Sugar *

4 Large Eggs

1 Tsp. Heavy Cream *

• Preheat oven to 350. Prick the bottom of the pie shell (this eliminates the bottom to puff up) and bake for 15 minutes. Cool.

• Toss the rhubarb with 2/3 cup of the sugar and allow to sit until the juices release from the fruit. About one hour. Strain, saving the juices.

• Beat the eggs with cream and remaining 1/3 cup of sugar until the sugar is well incorporated. Stir in the reserved rhubarb juices.

• Distribute the rhubarb over the crust and add the custard mixture.

• Bake until the custard is set, about 40 minutes. Check by inserting a toothpick into the pie. It should come out clean. Do not overcook as the custard will crack.

*Organic sugar works equally well in the same quantities.

*The little creamer “to-go” cups we get with carry-out coffee are exactly 1 tbsp, Half-and-Half works in a pinch.