Monday, June 16, 2014

Rhubarb custard pie


Rhubarb is such an odd thing to eat... I wonder who the first person was to discover that the stalk of a plant with poisonous leaves was edible... but really tart and not great raw. Some sources I found say that it was originally used as a Chinese medicine, but I'm not sure who discovered the stalks make amazing desserts. I, for one, am glad that they did because I'm not a huge fan of overly sweet things so rhubarb makes a perfect sour contrast in desserts that I really enjoy. If you'd like to see some of my other favorite ways to eat rhubarb, check out these recipes.

This pie recipe is another recipe that comes from the old Pennsylvania Dutch cookbook that I have. I've been making a lot of recipes from that old book and having fun doing so. They've all been delicious so far. I changed the recipe only very slightly (a little less sugar and a pinch of salt). I think this pie was fantastic, though the next time I make it, I make try adding one more egg yolk to the filling (along with a touch more cornstarch) and using another egg white for the topping - just to bulk up the filling a little more. However, it is perfectly fine as is (and you can see how yellow the filling is from the fresh pastured eggs)!


Rhubarb custard pie
1 recipe for your favorite pie crust
2 large eggs, divided
scant 1 cup sugar, preferably unbleached organic cane sugar, plus 2 teaspoons, divided
1 heaped tablespoon cornstarch
pinch of sea salt
2 cups chopped (1/2 inch pieces) rhubarb stalks

Preheat the oven to 350 degrees.

Roll out your dough to about 11 inches round. Gently place in a 9-inch pie pan and fold over and crimp the edges. Place in the refrigerator until the filling is ready.


Separate one egg placing the yolk in a large bowl and the white in a small bowl. Put the egg white in the refrigerator.

Add the remaining egg, scant 1 cup of sugar, cornstarch, and sea salt in the large bowl and whisk until well-combined and lightened in color. Stir in the rhubarb. Pour the filling into a pie plate and spread evenly.

Place in the oven and bake for about 35 minutes, until the filling is almost set and the top and crust are lightly golden.

Remove from the oven set aside to cool slightly. Reduce the oven heat to 325 degrees. 

Whisk the egg white with 2 teaspoons of sugar until it forms stiff peaks. Then spread it evenly over the top of the pie filling. 

Return to the oven and bake until the topping is just golden, about 10 minutes. Let the pie cool completely before serving. 


What was I cooking one year ago?: chicken florentine pasta
Two years ago?: roasted strawberry balsamic vinaigrette 
Three?: banana and pineapple sage smoothies
4?: rhubarb bellinis

19 comments:

  1. I love a good pie. This looks really tasty :D Didn't know that about Rhubarb, but I'm so with you on being glad it's in deserts now!

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  2. That looks delicious! I love custard pies, I'm sure it is even better with rhubarb flavors added! :)

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  3. I love how simple this recipe is. Minimal but fresh ingredients are always the best recipes in my opinion. Can't way to try this pie!

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  4. Fresh rhubarb is one of the nicest things to enjoy in summer, I love it's fresh flavor.
    And in combination with this gorgeous custard pie it makes a perfect match.

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  5. I loved the questions you posed. You took the chance to eat the stalk and test out the leaves. Chinese medicine, huh. Interesting. I have never seen this type of rhubarb pie. Great!

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  6. I absolutely LOVE custard and rhubarb would be so delicious with it! What a great dessert :)

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  7. Ooh, what a delicious-looking pie! I would love a slice of this right now - what a fab combination of flavors and textures!

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  8. Gosh! That pie looks absolutely mouthwatering. I've never tried making rhubarb custard pie, but I think I'll enjoy making that one. You made it look so easy to make, too. I can't wait to try and make one. Thanks for sharing the recipe!

    Jason Underwood @ La Patisserie bakery

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  9. Who wouldn't love a delicious pie like this!? The filling of rhubarb and custard sounds just the right thing for the summer.

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  10. Hi Amy, I know what you mean I have often thought about the same thing but with with artichokes. Your pie looks delicious, love that it's not too sweet.

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  11. This pie reminds me of Summertime so much. You did such an amazing job on this recipe... I wish I could have a slice! :)

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  12. I love rhubarb, too! I don't think I've ever had a rhubarb pie topped with meringue, but it sure looks incredible!!

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  13. Rhubarb is one of the best pies going! I love the stuff. And love the idea of topping it with meringue -- terrific idea!

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  14. Such a pity we don't have rhubarb in Greece! Looks delicious!

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  15. I've never had rhubarb and custard before. Strawberries and rhubarb, yes but custard? I think I love it!

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  16. Awesome pie. You're right - it would be very interesting to know who first discovered rhubarb.
    Sam

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  17. I have never had a rhubarb topped in meringue. Great looking pie. I do not think the rhubarb origin started in Chinese medicine as you cannot find rhubarb here. However, I can tell you that Chinese medicine is very bitter and difficult to consume, maybe raw rhubarb would help the taste.. Great post! Have a super day.

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  18. We planted 3 rhubarb plants this year in hopes to have all the rhubarb we'll ever want in a few years. With that said, it's obvious that we love rhubarb in this house so I love finding new recipes. Love this pie with the whipped egg whites on top! Also love the rhubarb lemonade! Great to find another rhubarb lover. :)

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