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Prep time
45 minutes
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Cook time
50 minutes
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Serves
8
Author Notes
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
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Ingredients
- Pie Crust
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1 1/4 cups
all-purpose flour
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1/2 teaspoon
salt
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1 teaspoon
sugar
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8 tablespoons
chilled butter, cut into small pieces
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5 to 6 tablespoons
ice water
- Ginger Crumb Topping and Pie Filling
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1/3 cup
granulated sugar
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1/4 cup
all-purpose flour
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1/4 cup
candied ginger, finely chopped
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2 tablespoons
unsalted butter, melted
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3 cups
rhubarb, diced
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1 1/4 cups
granulated sugar
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1/4 teaspoon
nutmeg
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2
eggs
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1/2 cup
cream
Directions
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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.
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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.
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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
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Heat oven to 400F.
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To make pie filling, in a large bowl, combine the diced rhubarb with the sugar and nutmeg.
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In a small bowl, beat eggs and cream until well mixed. Add the egg mixture to the rhubarb and stir until blended.
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Turn the rhubarb mixture into the prepared pie crust.
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Crumble the ginger topping on top of pie mixture.
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Bake in the preheated oven for 45 to 55 minutes, or until set.
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Remove the pie to a rack to cool completely before slicing.
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Serve rhubarb custard pie with a big dollop of whipped cream.
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Store covered with plastic in refrigerator for 2-3 days.
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