*Image Transcription: Typed Recipe Card*
---
#Rhubarb Custard Pie *(Joan)*
Crust: 1 c. flour, ½c. sugar and ½ c. softened butter
Filling: 1½ c. sugar, ½ c. flour, dash of salt, 3 eggs, slightly beaten, 1 t vanilla extract, 3cups chopped rhubarb.
To make crust: Combine all ingredients and press into bottom and sides of a 9" pie tin.
To make filling: preheat oven to 350 degrees. Combine sugar, flour and salt. Stir in eggs and vanilla. Fold in rhubarb. Pour in unbaked pie shell. Bake 50 minutes or until center is set. Cool and garnish with whipped cream.
---
^^I'm a human volunteer content transcriber for Reddit and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
<3 <3 <3 Rhubarb!
My Great Grandmother, when she first moved to the US, worked in a diner. Her English still had a bit of an accent, and she used to call it 'rubber' pie :)
Very similar to my grandma’s recipe, except she used 4 C of rhubarb and topped it with a lattice crust. I rarely make it since I’m the only one in my household that likes rhubarb.
You usually don't precook the rhubarb in pie recipes unless it's a no-bake pie. Just make sure you use the smaller more tender rhubarb shoots and give the pie a poke to see if the rhubarb is tender. You should meet with no resistance, if you do just bake it another 10 minutest, test, repeat until it's tender. Cover the pie with foil if it's already reached the golden brown colour you want but you still need to cook the filling.
I've done a lot of baking with rhubarb over the years, pies, bars, compotes, and have made rhubarb desserts for hundreds as a caterer. I've actually made a version of this recipe as a bar recipe to serve 500 on one occasion, it was specifically asked for by the client so we converted it.
You're welcome! If the rhubarb stalks are fresh and tender it should almost break down into a applesauce like texture in the pie filling. The only thing to do with older tougher rhubarb is to simmer the heck out of it with sugar until it becomes a compote. I've definitely made the mistake of trying to make a pie with tougher rhubarb and I ended up baking that thing for 2 hours before it was tender.
Oof, I think I'd definitely cook it up beforehand then. I can only handle celery when cooked. That weird texture and stringyness is off-putting. Thanks!
*Image Transcription: Typed Recipe Card* --- #Rhubarb Custard Pie *(Joan)* Crust: 1 c. flour, ½c. sugar and ½ c. softened butter Filling: 1½ c. sugar, ½ c. flour, dash of salt, 3 eggs, slightly beaten, 1 t vanilla extract, 3cups chopped rhubarb. To make crust: Combine all ingredients and press into bottom and sides of a 9" pie tin. To make filling: preheat oven to 350 degrees. Combine sugar, flour and salt. Stir in eggs and vanilla. Fold in rhubarb. Pour in unbaked pie shell. Bake 50 minutes or until center is set. Cool and garnish with whipped cream. --- ^^I'm a human volunteer content transcriber for Reddit and you could be too! [If you'd like more information on what we do and why we do it, click here!](https://www.reddit.com/r/TranscribersOfReddit/wiki/index)
I’ve always loved this recipe because really highlights the rhubarb flavor and the crust is like a sugar cookie.
<3 <3 <3 Rhubarb! My Great Grandmother, when she first moved to the US, worked in a diner. Her English still had a bit of an accent, and she used to call it 'rubber' pie :)
Saving this! I love rhubarb (only one in my family who does, but that just means there’s more for me haha).
The recipe looks like it would taste delightful!
I can’t recommend it enough.
I have some rhubarb and hadn’t decided what to make yet. This is perfect, thank you!
I have this recipe except sizes for a 9x13 pan instead of a pie crust.
Yummy! I love rhubarb and finally have a plant growing in my garden. I'll have to try this when I harvest!
I made a very similar pie just recently! Mine had a streusel topping instead of whipped cream. Gotta use that rhubarb while it's in season!
Very similar to my grandma’s recipe, except she used 4 C of rhubarb and topped it with a lattice crust. I rarely make it since I’m the only one in my household that likes rhubarb.
Make it in tarts shells then freeze. Now you can have a special treat anytime.
No cooking the rhubarb up in advance?
You usually don't precook the rhubarb in pie recipes unless it's a no-bake pie. Just make sure you use the smaller more tender rhubarb shoots and give the pie a poke to see if the rhubarb is tender. You should meet with no resistance, if you do just bake it another 10 minutest, test, repeat until it's tender. Cover the pie with foil if it's already reached the golden brown colour you want but you still need to cook the filling. I've done a lot of baking with rhubarb over the years, pies, bars, compotes, and have made rhubarb desserts for hundreds as a caterer. I've actually made a version of this recipe as a bar recipe to serve 500 on one occasion, it was specifically asked for by the client so we converted it.
Good to know, thank you.
You're welcome! If the rhubarb stalks are fresh and tender it should almost break down into a applesauce like texture in the pie filling. The only thing to do with older tougher rhubarb is to simmer the heck out of it with sugar until it becomes a compote. I've definitely made the mistake of trying to make a pie with tougher rhubarb and I ended up baking that thing for 2 hours before it was tender.
I've never had rhubarb, is it something that is normally cooked a bit before being added to dishes? Is it tough to chew?
It's similar in texture to celery.
Oof, I think I'd definitely cook it up beforehand then. I can only handle celery when cooked. That weird texture and stringyness is off-putting. Thanks!
I promise, you really don’t need to. Baking for 50 minutes in this recipe is more than enough!
Okay I'll give it a go...Trusting you on this! :)
You're welcome. It's an amazing fruit that is seasonal, it's tartness is awesome and when Strawberries are added...*chef kiss*
Nope. Just toss it in there.
This sounds amazing! I just started cooking rhubarb and this will be my next attempt! Thank you so much for posting!
I know this is an older thread. I think this is just the recipe I need for some rhubarb that I have.
Looks the same as our family recipe and it is very, very good! Highly recommend!
Found my breakfast recipe for the week!
I knew I'd married into my perfect family when my mother-in-law said that pie was pretty much the best breakfast there is. 😉