I need help. Because I just had the most amazing piece of rhubarb pie.
I mean, come on. Look at this tender, flaky crust … heavens!
Y’all know I love making pies. But don’t know how to make rhubarb pie.
It scares me. …the.leaves.are.poisonous…
But there were absolutely no leaves in this pie.
So I ate it. The whole thing.
But did you know that rhubarb is a vegetable? I just ate a whole piece of vegetable pie. That’s not so bad.
Where can you find this vegetable pie?
At the Baldpate Inn where they have the largest key collection in the world.
Extremely scenic seating.
and the best rhubarb pie.
If you know how to make this tasty wonder, please teach me …share your recipe.
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Hi Susie!
My mom grows rhubarb in her garden and just made such a pie last week! She’d share some with you, but she lives in Pennsylvania, so here’s her aunt’s recipe instead. Fortunately for us, you can buy frozen rhubarb at the grocery store if it’s not in season down here in Texas. If Aunt Kay were still alive, she’d be more than 100 years old! As with recipes this old, it is assumed we all know how to make pie crust… I cheat and use the roll-out kind from a box. My mother-in-law has complimented me on “my” flaky crust, so I figure it must be pretty good. ;)
Aunt Kay’s Rhubarb Custard Pie
(For a 9 inch pie crust)
3 eggs
2 1/2 tbsp milk
2 cups sugar
4 tbsp flour
3/4 tsp nutmeg
4 cups rhubard, chopped
1 tbsp butter
Beat the eggs and add the milk. Mix and stir in the sugar, flour, nutmeg and rhubarb. Place in the crust and dot with butter. Top with your favorite crumb crust mixture and bake.
Hmmm… How long? What temperature? – Oh those old recipes! The Better Homes and Gardens New Cookbook (2000) says 375 degrees for 50-55 minutes for fresh fruit or 70-80 minutes for frozen fruit. They also list recipes for a single pie crust as well as the crumb topping.
Here’s a hint – if the rhubarb is too sour, try adding some strawberries.
Aunt Kay had a degree from Temple University (quite rare for a lady of her time), and although she never married, she taught school in the Philadelphia Public School System her whole life and traveled the world in the summers. She loved to entertain and played the organ at her church.
Jennifer!!! Thanks so much for taking time to write and share Aunt Kay’s rhubarb pie! What a delight! I can’t tell you how I appreciate it! I love the story as much as the recipe. That’s what makes life so wonderful … the people. Thanks so very much Jennifer! Much love and rhubarb pie.