So technically, this is a pie, not just a straight custard. Which, in my opinion, just makes it all that much better. Because pie. (Seriously, Adam Jones should go for this one some time.). But if you don't want to indulge in a whole pie, you could make it just as a custard. Just a caution, though: If you do it as a custard, you'll want to set the baking dish on a cookie sheet when you put it in the oven and add a little water to the cookie sheet. When baking it as a pie, the crust protects the custard, but when doing it just as a custard, you'll want a hot water bath to keep it from getting too done.
But enough about that. On to the actual recipe itself. It originally called for a meringue frosting to be put on top at the end. But, my mother has never baked it that way. Also, I really feel that it disguises the rhubarb that way. And you really want the rhubarb to shine.
Ingredients
1 1/2 - 2 cups finely chopped raw rhubarb
2 cups milk
2 T butter
3/4 cup sugar
3 eggs
2 T flour
1 unbaked pie crust
Preheat oven to 450. Put the chopped rhubarb into the unbaked pie crust. In a large mixing bowl, combine sugar, flour, and eggs and cream until it is fluffy. Combine butter and milk and heat together until milk is hot and butter has melted. Pour the hot milk into the egg mixture, stir to combine, then pour the whole shebang into the pie crust, over the rhubarb. The rhubarb will start to float at this point.
Bake at 450 for 10 minutes, then reduce heat to 325 and continue baking for another 30 minutes. Remove the pie from the oven and allow it to cool at least an hour before serving. (It will taste perfectly good hot, but the custard will stick together better if it's allowed to cool a little.)
One important thing: Remember to chop the rhubarb more finely than you would if you were making a crisp or a two-crust pie. The smaller the pieces, the easier they will float. And you want them to float.
Since this is a custard, should you actually happen to have leftovers, remember to refrigerate them.
Bon appetite!
Tags: vegetarian, rhubarb, custard, pie
But enough about that. On to the actual recipe itself. It originally called for a meringue frosting to be put on top at the end. But, my mother has never baked it that way. Also, I really feel that it disguises the rhubarb that way. And you really want the rhubarb to shine.
Ingredients
1 1/2 - 2 cups finely chopped raw rhubarb
2 cups milk
2 T butter
3/4 cup sugar
3 eggs
2 T flour
1 unbaked pie crust
Preheat oven to 450. Put the chopped rhubarb into the unbaked pie crust. In a large mixing bowl, combine sugar, flour, and eggs and cream until it is fluffy. Combine butter and milk and heat together until milk is hot and butter has melted. Pour the hot milk into the egg mixture, stir to combine, then pour the whole shebang into the pie crust, over the rhubarb. The rhubarb will start to float at this point.
Bake at 450 for 10 minutes, then reduce heat to 325 and continue baking for another 30 minutes. Remove the pie from the oven and allow it to cool at least an hour before serving. (It will taste perfectly good hot, but the custard will stick together better if it's allowed to cool a little.)
One important thing: Remember to chop the rhubarb more finely than you would if you were making a crisp or a two-crust pie. The smaller the pieces, the easier they will float. And you want them to float.
Since this is a custard, should you actually happen to have leftovers, remember to refrigerate them.
Bon appetite!
Tags: vegetarian, rhubarb, custard, pie