May
11

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Rhubarb Custard Pie

My rhubarb patch

My rhubarb patch

Rhubarb is a great plant to have in your garden and deserts made from it serve as an awesome culinary awakening for deserts to be offered up fresh from the new season. It’s such an easy perennial crop to have that you should be growing it.

There are so many great options for deserts and preserves using rhubarb but this has to be my favorite.  In fact it’s what I made with today’s first harvest of rhubarb.  The sweet richness of the custard combines so wonderfully with the bite from the rhubarb it’s an absolute delight.

Rhubarb custard pie components ready for assembly

Rhubarb custard pie components ready for assembly

I used whole wheat pie shells, but you could use shells made with white flour or purchased if necessary (but really, if you can bake something like this, and certainly if you grow some of your own food you should consider building a grain mill for yourself – it’s well within your capacity)

Even better this recipe can be whipped together in only a minute or two.  Click on the post title for the full recipe.


Rhubarb Custard Pie
Print Recipe
Servings Prep Time
1 9" pie 5 minutes
Cook Time
50 minutes
Servings Prep Time
1 9" pie 5 minutes
Cook Time
50 minutes
Rhubarb Custard Pie
Print Recipe
Servings Prep Time
1 9" pie 5 minutes
Cook Time
50 minutes
Servings Prep Time
1 9" pie 5 minutes
Cook Time
50 minutes
Ingredients
Servings: 9" pie
Instructions
  1. Preheat oven to 425F
  2. Mix sugar, flour, eggs, butter and lemon juice in a bowl
  3. Add in chopped rhubarb and mix
  4. Pour rhubarb and custard mixture into a pie shell
  5. Bake for 10 minutes at 425F, then turn down oven to 350F and cook for a further 40 minutes
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