May 15, 2010 § 15 Comments
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.
Place some eggs and sugar in a bowl…
And beat them together.
Add some milk…
Flour… Salt (not shown)…
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).
Now pour everything into a prepared unbaked crust…
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.