This rhubarb custard pie is an old recipe from my Grandma Koch, that my entire family has loved growing up. The sweet and creamy custard balances the tart rhubarb so well.
My mom made this pie last week while my husband was over at their farm working. She sent him home with a few pieces for us, and by the time he got home one had already disappeared. He handed me the plate of two pieces when he got home so I could have one. After a few minutes, I yelled to the office where he was working, “Both of the pieces of pie might have disappeared!”. He responded with, “They better not have, or you might disappear!” HAHA! Of course I left one for him, but I do enjoy messing with him. 🙂
Only a few days later, he begged me to make him this pie again, he was so in love with it! He argued that rhubarb season will be over before we know it, so I should really make it while I can. I told him, that he should probably mow the lawn for the next few weeks then, because I might accidentally mow over the rhubarb patch, and then rhubarb season really WILL be over! 😉
- 1 unbaked pie shell
- 3 c. rhubarb cut into medium pieces
- 1¼ c. sugar
- 3 eggs beaten
- 1 c. heavy whipping cream
- 3 Tbsp. flour
- ½ tsp. salt
- Place rhubarb in pie shell.
- In a separate bowl, mix remaining ingredients together and pour over rhubarb.
- Bake 10 minutes at 400°, and then 40 minutes at 350°.
- Let cool completely before serving and store refrigerated.