I love rhubarb pie. I love Strawberry/Rhubarb jam. I love the bright, summer blend of flavors and the imagery that goes along with it....
Big, leafy rhubarb plants, bursting with flavor!
Delicate strawberries, shiny and red.
And the marriage of the two is wonderful!!!
But this old-fashioned recipe is wonderful in its own rite. I first discovered this recipe in my mother's Betty Crocker cookbook, circa 1959....
And when they reprinted the cookbook on its 50th anniversary, I bought a copy! It was so exciting!
The melding of rhubarb and custard might sound odd, but it's not.
It's amazing.
Custard, hinted with nutmeg, is delicious.
Rhubarb, the bite and the tang, acts like an opposites attract romance.
Put them together and you have a delightfully "New England" Yankee kind of dish. I had pie crust frozen and fresh rhubarb and berries, and small pie pans, so I played a little! For this week, let's focus on the Rhubarb Custard Pie that just might earn a spot in a Double S Ranch book!
Pastry for two-crust pie
For filling:
6 cups chopped rhubarb
1 3.4 cup sugar
1/3 cup flour
1 teaspoon nutmeg
Mix dry ingredients together, then toss with rhubarb
Line a 9" pie plate with crust. Fill crust with rhubarb/sugar/flour/spice mix.
In a medium sized bowl whisk:
3 eggs
4 tablespoons milk
Whisk completely and pour over fruit/sugar mix in pie crust.
Add top crust. (I like the lattice look, but it can be any kind of top crust.)
Flute edges. Cut slits in top if you used a full crust.
Bake at 400° for about 45-60 minutes, until filling is cooked, and custard seems set. If your crust edges get too brown, consider covering them with narrow strips of aluminum foil before you place in oven.
Trying to cover them at 400 degress is TOO HOT.
You will burn your hands.
Don't do that.
You're welcome.
I will admit I ate far too much of this pie. But it was sooooo delicious! So absolutely fun and yummy, and you can actually pick up pieces of this pie (the custard "sets" the filling) and eat like Danish... Because it holds together so well!
I love fruits of the season! I love playing in the kitchen! And I love re-visiting old favorites and giving them a new life, here in the world of the World Wide Web!
Dave is avidly working on the farm.... And trying to stay ahead of deer and bugs.
In the yard, I've been busily rebuilding an old water feature, a pond and a waterfall I created about fifteen years ago.... And it's coming along! My reward when I'm done writing is to go get dirty!
So much fun in a garden, and it brings me such peace.
And this! This was to celebrate that I discovered I passed the ONE MILLION BOOKS milestone back in the spring!!! HIP HIP HOORAY!!!!! Happy dancing in upstate!!!! This is MacKenzie holding the clutch of balloons from Son #3 who is busily writing his own book in Arizona right now...
And some of us went to Abbott's Frozen Custard to celebrate!!!! Do you see how they're dressed? It was COLD here, LOL! But the cold did not dissuade us from Abbott's!!!!
Newest Abbott's Lover! Magdalena got to make her first trip to Abbott's and share Grammy's banana split! So amazingly good, I got "Best Grammy Ever!" award!!!
And two of the boys jumped in out front to help me dig out old ivy roots... Xavier and Logan, hard at work... and the bonus of this? They created new holes for our froggy friends!!!! We love frogs and toads on the farm!
Almost summer.... the classes with kids are winding down, school days are sporadic with Regents testing for the older kids, and the younger kids are tired because the sun is keeping them up late... and tired kids get a little grumpy!
But with snuggles and ice cream, we can keep the "Grumpy" at bay!!!!
Oh...I must try this. I love rhubarb. And I made an epic fail rhubarb recipe a few weeks ago so I need to redeem myself.
ReplyDeleteI am jealous of both your willing workers and your frozen custard. I'm battling invasive ivy all by my lonesome. Must track down the frozen custard truck and finally get a taste of this decadent treat.
I have sprayed so much Round Up to kill it, Kav, that they send me THANK YOU NOTES!!! :) But the frozen custard... oh my, yes!
DeleteI love rhubarb pie and I love custard pie, so this sounds like a match made in heaven, Ruthy. And congrats on one million mark. Woo-hoo! Folks just can't get enough Ruthy.
ReplyDeleteI love this combo.... LOVE IT!!!! And thank you, I still can't believe the numbers.... but they didn't lie! So excited!!!
DeleteI love this pie! I make it about once a year, and we're due!
ReplyDeleteCONGRATULATIONS on hitting the one million mark!!! That's awesome!
Jan, yes, you are due! And thank you, I'm still grinning like crazy.... Who knew?????
DeleteDear friend Yvonnne Joslin Bagley sent a package of rhubarb from WA to N.C.; it should be at the post office today! Finding this recipe is wonderful timing. Rhubarb, custard, nutmeg - what a mouth-watering combination! Thank you, Ruthy! Judy Sheridan Smith
ReplyDeleteJudy, you will love this.... I cannot keep myself away from it. It's so good, what a favorite old-fashioned Yankee-style dessert!
DeleteCongratulations on the ONE MILLION BOOKS. Now I know you have chocolate -dark-hidden somewhere for those of us who do not eat rhubarb. Pass it along like a nice author.
ReplyDeleteThere are always a monster bag of Ghirardelli 60% dark chocolate chips in the cupboard. That's my go-to treat. That and a hand full of peanuts!!! #happy
DeleteI'm really not sure if I like Rhubarb. I've never had it.
ReplyDeleteCONGRATS on 1 million books sold! That's math worth doing.
Cate, isn't that just amazing? I was gobsmacked.
DeleteAnd I've had folks that hate rhubarb try a strawberry rhubarb or rhubarb custard and fall in love.
Maybe it's one of those things that depends on the recipe, like me and salmon. I've had salmon that was to die for and I've had salmon that should have been in a can with FRISKIES on the label.... And both were supposed to be high quality.
So I never know which one to buy! And it's pricey, so I don't want to waste money!!!