Description
This sweet-tart, custardy pie makes a unique addition to any holiday table. It’s a simple make-ahead recipe that’s been a family favorite since I was a kid!
Ingredients
- 4 cups sliced rhubarb
- 2 cups granulated sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into cubes
- 3 large eggs, beaten
- 1 (9-inch) unbaked deep-dish pie shell
Instructions
- Place sliced rhubarb and 3/4 cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until watery (about 30-45 minutes). Pour off liquid and save, if desired (see notes).
- Preheat oven to 400°F.
- In a large bowl, mix flour, remaining 1 1/4 cups granulated sugar, flour, and salt. Using a pastry cutter, cut in butter. Add eggs and mix. Add drained rhubarb and stir to combine.
- Pour mixture into an unbaked deep-dish pie shell. Place pie plate on a sheet pan and bake for 15 minutes. Reduce oven heat to 325°F (do not open the oven!) and bake until the pie only has a slight wobble in the center, about 45-60 minutes longer.
- Transfer pie plate to a cooling rack and let the pie cool to room temperature before refrigerating.
- Mix rhubarb and 3/4 c. sugar; let stand till watery. Work 1 1/4 c. sugar, flour, and salt into butter; add eggs, then add to rhubarb. Pour into an unbaked 9-inch pie shell and bake 15 minutes at 400° then 45 minutes at 325°.
Notes
Rhubarb leaves are not edible. Only use the stalks, which are usually red and/or green.
Slice rhubarb into consistently-sized pieces. I usually go around 1/3- to 1/2-inch thick.
You can use fresh or frozen rhubarb for this recipe – both are fantastic!
Save the “rhubarb liquid” that you drain and use it as a simple syrup for cocktails, mocktails, and more – recipes coming soon!
I use iodized table salt in this recipe – I have yet to try it with kosher salt, but I think either would work out OK in this recipe.
You can use the filling to make 2 standard-sized (vs. deep-dish) pies. You’ll need to reduce the baking time but it should fill 2 pie shells easily.
I like to place pie pans on a quarter sheet pan (or half sheet pan if making 2 pies) to help catch any potential overflow and make transferring to and from the oven easier.
This pie is good warm, but I prefer to serve it cold, straight from the refrigerator, making it a perfect make-ahead recipe.
Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry
Keywords: rhubarb pie, custard pie, summer desserts
