Rhubarb Custard Pie

This is a very easy delicious pie to make that keeps well for a day or two in the refrigerator and is a tasty way to use the rhubarb you will be getting in your CSA share this week.

You can use a store bought pie crust or make your own, or honestly leave the pie crust out and have a custard rhubarb dessert that you could scoop into bowls.

Rhubarb Custard Pie Ingredients.

Preheat oven to 350F

1 unbaked 9 inch pie shell
3 cups (about one pound) rhubarb cut into 1 inch pieces
3 eggs
1/2 cup sugar
2 T flour
1/2 teas salt
2 T butter
1 tsp vanilla extract
1 cup milk, half and half or cream depending how rich you want it. I used 1/2 and 1/2 this time. I have never used all cream.

Beat eggs, sugar, salt, flour, and vanilla in a bowl then add milk or cream or 1/2 and 1/2, whatever you are using. Put Rhubarb on the pie shell and dot with butter, then pour custard over it. Bake 1 hr 15min in a pre-heated 350F oven until the center of the pie is just set and doesn’t jiggle. It will continue to cook when you take it out a little so a little under done is ok.

Here is my pie in the oven baked about 1/2 through. The edges are just starting to set.