Prep 30 mins
Cook 55 mins
Sumner, Washington--the unofficial rhubarb pie capital of the country. This recipe is from a local church cookbook. This pie is different from the usual rhubarb custard pie--the "custard" is more of a translucent jelly that settles on the bottom of the pie.
- 1 (9 inch) basic flaky pie pastry shells (single crust)
- 3 cups diced fresh rhubarb, stalks
- 1 1⁄2 cups sugar
- 3 tablespoons all-purpose flour
- 1 pinch salt (a big pinch)
- 1⁄2 teaspoon ground nutmeg
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon cold butter, cut into small pieces
- fresh sweetened whipped cream
- Place prepared pie shell in the freezer for 15 minutes; preheat oven to 375°.
- In a large mixing bowl, combine the rhubarb, sugar, flour, salt, and nutmeg; toss well; set aside for several minutes to juice.
- Whisk the eggs and milk together in a bowl; add to the fruit, stirring well to combine.
- Scrape filling into the chilled pie shell, smoothing the top of the fruit with a spoon.
- Dot the filling with the butter.
- Place pie on the center oven rack; bake 50-55 minutes or until the top is crusted over and the filling is set, rotating the pie 180° halfway through the baking time.
- Transfer the pie to a wire rack and let cool.
- Serve barely warm, at room temperature, or chilled, with a dollop of whipped cream.
I have used this recipe for years. I found it in an old Betty Crocker cookbook. Also, I use a 2 crust pie dough. My recipe calls for it to bake at 400 deg. 50-60 min. It is absolutely declicious.