Category Archives: RECIPES

How to cook with garden vegetables, fruits, or herbs.

RHUBARB CUSTARD PIE

Recipe RHUBARB CUSTARD PIE

golden pie

Anne K Moore
Photographs Anne K Moore

Since I live in the South, I don’t get much rhubarb and have never tried to grow it. It does not like our hot summers. There is a rhubarb now with variegated leaves, which would fit nicely into a flower border.

I do wish it would grow here because I love rhubarb pie like Mama used to make. Back in Ohio where I grew up, our rhubarb patch came with the farm. It died down every winter and came back up every spring. To my knowledge we never did anything to it. It grew at the edge of the lawn beside a hard path.

Variegated leaves

My dolls and I would often have tea parties under the big cedar trees using rhubarb leaves as tea plates.

I have eaten the stalks raw with a good dosing of sugar, but my favorite is Mama’s rhubarb custard pie. I know many folks like rhubarb/strawberry pie, but I never developed a liking for the combination. I do love the sweet and sour play-off of the flavors in the custard pie.

A few days ago, I was thrilled to find fresh rhubarb stalks in the local Piggly Wiggly. I brought home a pound, rifled through Mama’s recipe box, and made my Mama’s pie. Since I’m dieting I substituted granulated Splenda for the sugar in the recipe. Although Splenda says to use it in the same measurements as sugar, I find it too sweet to use that way, so I didn’t use quite so much. I did use sugar on top of the top crust. It brought back many childhood memories.

RECIPE – RHUBARB CUSTARD PIE

Oven 400 degrees F.

9 inch pie plate lined with pastry dough (I used store bought.)
2 Tablespoons butter & 1 teaspoon melted for crust
Rhubarb stalks (about 1 pound) washed and cut into 1 inch slices to make 4 cups
3 eggs, slightly beaten

Blend together:
1 1/4 cups granulated Splenda (1 ½ cups sugar if not using Splenda) or to taste
1/4 cup all-purpose flour
3/4 teaspoon nutmeg

Beat the blended dry ingredients into the eggs. Then fold in the cut rhubarb. Fill the pie plate pastry and dot the top of the filling with butter. Cover with a top crust, cut slits to vent it, then brush it with melted butter and sprinkle with sugar. Bake at 400 degrees for 50-60 minutes until filling no longer wiggles under the crust. Cool completely before serving and keep leftovers refrigerated.