Rhubarb Custard Pie

Do you love rhubarb or hate it?  This is another one of those foods that
defies neutrality, there’s no middle ground, its love or hate.  If you really love rhubarb, you will be crazy
for this pie.  A lot of recipes for
rhubarb throw in some strawberry but I think that’s to distract those of you
that don’t like rhubarb.  I don’t like to
mask the flavor, this pie really lets the rhubarb shine.  Fresh rhubarb is ideal for this recipe, but
frozen will work too.  Usually the season
is over by now, but I found some last weekend at the farmers market, it was a
cool spring and things are showing up a bit later.

I made mini pies for my Father in law for his birthday but
the recipe is written for one nine inch pie, the pictures are of the mini pies.  I baked these at the cottage, didn’t have as many prepared crusts as I thought, so did a modified lattice top to make the prepared crust go farther.  I would
normally use a full curst on the top and bottom.  But the lazy girl lattice I made (thicker
pieces of crust, not threaded through one another turned out fine and let you
get a peek at the rhubarb) either way, this is tasty.

4 cups rhubarb, cut into ½ inch pieces

2 teaspoons grated orange peel

4 large eggs, beaten

1 ½ cups sugar

¼ cup flour

2 prepared 9 inch pie crusts

Preheat oven to 400 degrees F.  Beat eggs until smooth, blend sugar into
beaten eggs, followed by flour.  Add rhubarb
to unbaked pie shell, top rhubarb with grated orange and pour egg mixture over
rhubarb.  Cover filling with top crust.

Bake in the middle of the oven for 40 to 45 minutes.  Cool before cutting or refrigerate to serve

Is this terribly healthy?
Well, don’t forget it’s Tuesday, the day we get to share recipes that
might be a bit less healthy.  Karen

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