In honour of the summer solstice, I made rhubarb custard pie for the garden helper crew today. It was not my finest effort: store-bought pie crust and the pie could have baked 10 more minutes and then cooled for a bit longer to help the custard set. Nonetheless, it was a hit. This pie has only rhubarb in it, no strawberries, which in my opinion are best eaten fresh.
YVONNE'S RHUBARB CUSTARD PIE
The custard in this pie comes from the eggs and the juiciness of the rhubarb. Makes 6 to 8 servings.
10-inch unbaked deep pie shell
1/4 cup all-purpose flour
1 1/4 cups granulated sugar
4 to 5 cups chopped rhubarb in 1/2 inch pieces
2 eggs, lightly beaten
1 tsp vanilla extract
2 tbsp melted butter
1. Blend together flour and sugar and sprinkle one-quarter over bottom of pie shell. (This is a nice touch, and it keeps the crust from getting soggy.) Cover with chopped rhubarb.
2. Mix remaining flour-sugar mixture with egg and butter (I usually omit the butter), and spread evenly over rhubarb.
3. Bake at 450°F for 10 minutes, reduce heat to 350°F and continue baking at least one hour or until crust is golden, rhubarb soft, and the filling is set. Allow pie to cool for about two to three hours before serving.