Spring, Rhubarb and Mother’s Day go together, so for 2021’s Mother’s Day, I decided to make a rhubarb pie. The recipe card from my grandmother (long-since passed) included only the pie filling ingredients; no oven temperature or cook time. So, a quick google search led me to discover that there are two types of rhubarb pie: Regular and Custard. I had no idea. I also found an amazing ginger crumb (thank you Genius Recipe by Cory Schreiber & Julie Richardson) and added that to my pie. Let’s just say, we thought this rhubarb custard pie with a twist was amazing, —Steph
1 1/4 cups
chilled butter, cut into small pieces
5 to 6 tablespoons
Ginger Crumb Topping and Pie Filling
candied ginger, finely chopped
unsalted butter, melted
1 1/4 cups
In This Recipe
Make ginger crumb topping: Mix 1/3 cup sugar, 1/4 cup flour and candied ginger together in a bowl, then stir in 2 tablespoons melted butter. Put the topping in the freezer while you make the crust and pie filling.
Make the pie crust: In a food processor, combine flour, salt and sugar. Run machine to combine. Add butter and process until pea-sized pieces remain. With machine running, slowly add water until dough comes together. Do not over-process.
Roll dough out and place in 9-inch pie plate. Crimp edges as desired. Cover with plastic wrap and place in freezer while you make the pie filling
Heat oven to 400F.
To make pie filling, in a large bowl, combine the diced rhubarb with the sugar and nutmeg.
In a small bowl, beat eggs and cream until well mixed. Add the egg mixture to the rhubarb and stir until blended.
Turn the rhubarb mixture into the prepared pie crust.
Crumble the ginger topping on top of pie mixture.
Bake in the preheated oven for 45 to 55 minutes, or until set.
Remove the pie to a rack to cool completely before slicing.
Serve rhubarb custard pie with a big dollop of whipped cream.
Store covered with plastic in refrigerator for 2-3 days.