My favorite rhubarb pie. May 25, 2010Posted by ourfriendben in Ben Franklin, recipes, Uncategorized.
Tags: rhubarb, rhubarb custard pie, rhubarb recipes
Silence Dogood here. It’s rhubarb season here in scenic PA, and our friend Ben and I have been making the most of it by visiting the local Amish and Mennonite farm stands in search of rhubarb pie. Coming from the South, rhubarb was an acquired taste for us, but once we worked up the nerve to try it, we came to love its distinctive tangy-tart flavor.
Rhubarb is very popular in our area, and you can even find pies and baked goods made from the old-time green-stemmed varieties, which are reputed to be far more flavorful than the red-stemmed rhubarb which is so popular now. You can find strawberry-rhubarb pies at practically any farm stand and farmers’ market here, some with elaborately latticed top crusts, others with an oatmeal crumb topping. (Both are good.) Rarely, I’ll find a plain rhubarb pie—no strawberries—which I like better. But my favorite rhubarb pie is rhubarb custard pie. The tangy rhubarb and the sweet custard make a delightful combination.
Looking through my collection of area cookbooks for a rhubarb custard pie recipe to share with you, I decided that the one in The Palm Schwenkfelder Church Cookbook had too much flour and too little milk. The Kutztown Area Historical Society Commemorative Cookbook also failed me—the rhubarb pie recipe it featured included red Jell-O (eeewwww)!
Fortunately, the recipe in Boyertown Area Cookery looks more promising. It still uses flour, which I’d avoid, simply cooking the pie a bit longer to get the right thickness without the floury undertaste, and it doesn’t add vanilla to the custard, which I would. But it looks tasty and easy to prepare, so here’s the recipe, just as it was submitted by Cora Hasson. Try it, I hope you’ll like it!
Rhubarb Custard Pie
Stew rhubarb, using as little water as possible, until soft and mushy. (Do not add sugar.)
1 1/4 cups stewed rhubarb
3/4 cup milk
3/4 cup sugar
1 tablespoon flour
Beat eggs and sugar together then add remaining ingredients and stir until well combined. Pour into a pastry-lined 8-inch pie plate. Bake at 450 degrees F for 10-15 minutes, then at 350 degrees until done. A little nutmeg or cinnamon can be added. If you want to use leftover stewed rhubarb that has been sweetened, use less sugar.
It’s only appropriate that the beloved “pie plant” is so popular in Pennsylvania, since rhubarb was introduced to America by none other than the great Benjamin Franklin, our hero and blog mentor here at Poor Richard’s Almanac, in 1772. (He’d apparently taken a fancy to it in England.) So thank the good Doctor Franklin and treat yourself to a slice of rhubarb pie!
‘Til next time,