I originally posted a blog back in May of 2015 about the first rhubarb pie of the season. I decided to pull it from the archives and share it once again. As many of you may know, rhubarb pie is my very favorite. It is not necessarily appreciate by many, so when I hear about someone who loves rhubarb pie I make sure they get at least a piece when the rhubarb is in its prime. Tomorrow I deliver!
This rhubarb plant was here when we moved in over 12 years ago and it never disappoints me. I love that it is the first to appear in the garden every year – introducing spring and the beginning of our gardening season. I believe there are a total of three crowns that make up this large plant and I love the texture and the vibrant green color of the leaves. The first harvest makes the very best Rhubarb Custard Pie.
~select an image to view slideshow~
This is not a pie you will find at Marie Callenders’s Restaurant. This recipe is from my grandmother, Rosalie Egerman. It probably came from an old Betty Crocker Cookbook. For those of you who love rhubarb, try this recipe and let me know how you like it.
Rhubarb Custard Pie
1 ½ to 2 C. rhubarb
1 C. sugar
1 T. four
½ t. salt
2 egg yolks slightly beaten
2/3 C. evaporated milk
1/3 C. water
dash of nutmeg
1 T. butter (melted)
2 pie shells or dough for bottom and lattice top
Mix the rhubarb, sugar, flour, nutmeg and salt together. Then mix the egg yolks with the milk and water. Then combine all together in a bowl and pour into an unbaked pie shell. Make the lattice top and bake at 425 degrees for 20 minutes; 350 degrees for 30 minutes until set. This is good with vanilla ice cream.