Rhubarb Custard Pie

One of the first things I added to my new garden, 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 grows by leaps and bounds and I can get dozens of these delicious, easy-to-make pies every season. Although rhubarb 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.

Ingredients for 1 9-inch Pie

9-inch deep dish pie shell, homemade or purchased, defrosted

Custard Filling

2 cups thinly-sliced rhubarb, about ½ inch

1 cup granulated sugar*

4 large eggs

1 tablespoon heavy cream**

Preparation

Preheat oven to 350 degrees. Prick the bottom of the pie shell (this keeps the bottom from puffing up) and bake for 15 minutes. Cool.

Toss the rhubarb with ⅔ 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 ⅓ 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.

NOTE

*Organic sugar works equally well in the same quantities.

**The little creamer “to-go” cups we get with carry-out coffee are exactly 1 tablespoon; half-and-half works in a pinch. A drizzle of salted caramel sauce is just the perfect finishing touch!