Friday, June 6, 2014

Rhubarb Custard Pie...Oh my!

Having truly not made a point in being a rhubarb fan, the only time I ever tasted it was in strawberry rhubarb jam. Knowing that my dad enjoys rhubarb, I wanted to make him something special for father's day (early).

I had a great friend, Jerry Carden, share with me his late Swedish Grandmother's Rhubarb Custard pie recipe. I am always game to try making something new. I also thought this was the perfect opportunity to actually try tasting something out of my comfort zone.

Much to my surprise, it was actually tasty. The recipe is definitely a keeper in my book. I also heard this morning that my dad decided to have a late night snack last night. You guessed it...a piece of rhubarb custard pie!

Rhubarb Custard Pie

4 c rhubarb, cut up (I diced mine up)
1 c white sugar
1/2 c brown sugar
4 T flour
Pinch of salt
10 inch pie shell
2 eggs slightly beaten
1 1/4 c cream or milk (I used half n half)
1 tsp cinnamon
1/2 tsp nutmeg
 Butter (to dollop on top)

Place rhubarb in pie shell. Cream eggs, flour and sugar. Add cream or milk, salt and spices. Dot top with butter. Bake at 350 degrees F.  for 45 minutes to 1 hour or until custard is set. 

Apparently today I found out it is good with ice cream per Jerry's email. Refrigerate any of the pie that isn't devoured. 

I have to confess, I might put a little tweak on this recipe and create a crumble for the top. Hope you take a step into the uncomfortable zone and try this pie even if you don't like rhubarb.


No comments:

Post a Comment