Beebopareebop Rhubarb Pie

May 15, 2010 § 15 Comments

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If you listen to the Prarie Home Companion, you’ll know that nothing takes the taste of shame and humiliation out of your mouth quite like bebopareebop rhubarb pie. And because we are all about cooking things that grow outside our front door, I made this pie (I actually made four of them that day) with the rhubarb from our very own rhubarb patch. Less than 100 yards from my kitchen counter, now that’s what I call local. This is one of Jacob’s favorite pies, and the recipe is from It’s In The Dough: A Kate Hundt Recipe Collection – the sacred text of the Hundt women (and, perhaps, a few men). If you have the first copy, the recipe can be found on p. 243.

I’ll leave you to your own devices in terms of crust – I am hardly an authority on the subject. If you have a copy, I made mine using a recipe from Baking with Julia. We’ll focus on the filling instead.

Note that the proportions shown here are for a double batch, while the recipe I’ll be giving at the end of this post is for a single batch.

rhubarbpieeggs

Place some eggs and sugar in a bowl…

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And beat them together.

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Add some milk…

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Flour… Salt (not shown)…

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Vanilla…

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And finely sliced rhubarb. A food processor with a slicer attachment, I believe, was designed by God specifically for this purpose.

Drizzle everything generously with some lemon juice (also not shown).

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Now pour everything into a prepared unbaked crust…

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And bake for 20 min at 425 F, after which reduce the temperature to 350 and bake for 30 minutes more. Let cool and set before serving. The end.

Rhubarb Custard Pie

  • 1 unbaked 9 or 10″ pie crust
  • 4 C thinly sliced rhubarb
  • 1 1/3 to 1 1/2 C sugar
  • 1/3 C milk
  • 3 eggs
  • 1/4 t salt
  • 1 t vanilla
  • 2 T flour
  • lemon juice

Beat eggs and sugar together and add all the other ingredients. Drizzle lemon juice over everything. Pour into prepared 9″ to 10″ crust and bake at 425 F for 20 min, after which turn the heat down to 350 F and bake for the additional 30 min. Let the custard cool and set before serving.

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§ 15 Responses to Beebopareebop Rhubarb Pie

  • Dorothy says:

    THIS has been my favorite pie for 50 years. It is amazing how many memories in the sight, smell, and taste of it. Thank you so much for this beautiful picture of it.

  • Ann says:

    What a wonderful coincidence. I’d been looking all over the web for a rhubarb custard pie recipe when I got distracted by the Reader and Martha Bayne’s story. It’s baking now. I’ll let you know how it comes out!

  • Ann says:

    It didn’t come out as beautiful as yours (I’m terrible at pie crust) but it was delicious. I added a little freshly grated nutmeg, which didn’t seem to harm it any!

  • Catherine says:

    Yes! I made this recipe Saturday night (late — finished around 3:30 a.m. — yes I’m crazy…), and everyone loved it. A friend called it the same thing you did (from PHC). I had never heard of rhubarb custard pie before, but I’m so glad I know about it now.

    I will say that everyone was a bit put off by the appearance — they thought it looked like celery quiche! But the proof was in the eating. If I made it again, I might try adding a pinch of salt and maybe a couple of tbsps of melted butter to make the custard a tad richer. It doesn’t REALLY need them, but the more butter the better.

  • Sofya says:

    By all means, try adding butter, and let me know how it turns out!

  • Tom Hudgens says:

    I love this pie, too–my version came from Jacob’s classmate Clark’s aunt, and now it’s one of my favorites! I add a little nutmeg, and like yours, I don’t put on a top crust–the filling is too beautiful to cover up when you have nice red rhubarb.

  • Sofya says:

    This one is from Jacob’s late grandma Kate.

  • Leslie says:

    Lovely. I can never wait for pie to cool before eating though : )

    • Sofya says:

      I know how you feel! I made my first cheesecake today, I couldn’t wait for it to cool either! So I didn’t. Which you really need to with cheesecakes, I think. But in the Old Country, when you want to chill something fast, you pop it in the freezer for a bit. That’s what they do with vodka and chicken kiev.

  • SMITH BITES says:

    My oh my have I hit the jackpot here!! Sofya, seriously – THIS is a GORGEOUS pie – and it has my name all over it! Custard, rhubarb and pie crust – I would die a happy woman after eating this!! Thanks for tweeting me!!!!

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