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.
