Sunday, July 29, 2012

Jayne's rhubarb custard pie


After mentioning in a recent post, that my family had enjoyed this pie after dinner a couple of weeks ago, I had a couple of people asking about it. So, here it is, for you to bake and enjoy with your family.

You know a recipe is good when it's title has someone's name attached to it. In our family we have a chocolate cake recipe known as Betty Jane's chocolate cake, some yeast-raised crescent rolls known as Nana's dinner rolls, and this recipe, Jayne's rhubarb custard pie.


This is a rhubarb pie that has converted a couple of rhubarb haters to "I'll eat this rhubarb pie" people. A year ago spring, I served this pie to friends who were not thrilled with rhubarb to begin with, and a few weeks later, I wound up giving them a rhubarb plant from my garden. The pie was that big of a hit in their house.

You can make this as a two-crust pie, or as my family prefers, with a crumb topping. For an easy pie crust, I make a batch of this pie pastry that makes enough for 5 crusts. I pat the dough into disks, wrap and freeze until I need them. This crust can be use for sweet or savory crusts. (I made a deep dish turkey pot pie, topping with one of these crusts, when my father-in-law was visiting and it was a huge hit with him!)

If your rhubarb is still going strong, give this pie a try. If your rhubarb is fainting from the summer weather, just remember, when your rhubarb makes a comeback, the recipe will be here.

Jayne's Rhubarb Custard Pie

pastry for a double crust pie, or for a single crust plus crumb topping (recipe below)
2 eggs
1 cup (200 g) sugar
1 tablespoon (15 mL) melted butter
2 tablespoons (15 g) flour
2 1/2 cups (375 g) rhubarb, chopped

Beat together the eggs, sugar, flour and butter. Stir in chopped rhubarb. Pour into unbaked pie crust. Top with upper crust *or* crumb topping

Crumb Topping

1 cup (120 g) flour
1/2 cup (100 g) sugar
1/3 cup (80 g) soft butter
water to moisten

Combine flour, sugar and butter. Add just enough water to moisten the crumbs. Sprinkle over pie filling.

Bake pie at 400 degrees F (205 C) for 15 minutes. Reduce heat to 350 degrees F (175 C), and bake another 15 minutes, or until top of crust is golden, or crumb topping is light golden and has puffed up a bit.


10 comments:

  1. I've been eyeing up some rhubarb in my mother-in-law's garden this week. I shall give this a try (thanks to the metric measurements). Liking the new blog layout!

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    1. Hi Sarah,
      I hope you enjoy the pie! Reminds me -- I should bake another one soon.
      So what else is doing well in your mother-in-law's garden this summer?
      Thanks for the comments!

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    2. The pie's been cooked and eaten already! Yummy! I had to adapt it a bit (well quite a lot actually) due to a lack of flour, but I think it kept its essence and works fine without a bottom crust, with cornflour in the custard, and with an oaty crispy topping instead!

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    3. And I forgot to say we liked the pie even more because we know a Jayne who is one of the kindest people you could ever hope to meet!

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    4. Hi Sarah,
      Now that was fast work! You got to your mother-in-law's, made the pie/crumble and ate it all up! I'm glad it was good! (And also glad to know there's another very kind Jayne in this world!)

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    5. I cheated a bit as I found I had some rhubarb here, but I still have my eye on MiL's (who's only 10 minutes up the road) for a second attempt at the pie, maybe with the right ingredients this time. That's the only edible thing in her garden unfortunately!

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  2. Beautiful picture of rhubarb! Pie sounds terrific. :)

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    Replies
    1. Hi Belinda,
      Thank you! I think rhubarb is a nice looking plant. So much so, that I've planted it in with ornamentals in our garden. The pie is good!
      Thanks for stopping by!

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  3. Thank you for posting this! Now, I need to find some rhubarb...

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    Replies
    1. Hi Sharon,
      You're welcome! If you lived next door, I'd give you all you could want! Rhubarb has got to be one of the most prolific fruit/vegetables (technically a vegetable) that I know. I started with 3 small plants 15 years ago, and now have 8 enormous plants, and I've given away 5 more.
      Good luck finding some rhubarb.
      Thanks for the comment!

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