Is rhubarb a fruit or a vegetable?

Rhubarb is technically a vegetable, though it is often used as a fruit. There's an interesting article on Food Network that touches on why the USDA decided to classify it as a fruit back in the 1940's.

What does rhubarb taste like?

Rhubarb is quite tart, which is why it's often paired with sugar for balance. It can be eaten raw but is most often cooked in some way - roasted, baked, simmered, sautéed, etc.

Is part of the rhubarb plant poisonous?

The leaves of the rhubarb plant are poisonous. You can touch them, but do not ingest them. There is more information on what makes rhubarb leaves poisonous in this article over on Healthline .

Can you freeze rhubarb?

Yes! Freezing rhubarb is a great way to enjoy it, even once rhubarb season is over. If I'm freezing it for pie, I go ahead and cut the fresh rhubarb and freeze it in 4-cup portions so I have the perfect amount for pie-making!

Can I use frozen rhubarb in my pie?

Yes! You'll need to thaw the rhubarb, pour off the liquid, then toss it with sugar and proceed with the recipe as written if using it for rhubarb custard pie.

What can I do with the sugary macerating liquid that comes from rhubarb?

We love saving the sugar liquid in beverages! Pour the liquid into a small saucepan and cook, stirring, until the sugar has dissolved. You can then use it as a sweetnener for cocktails, mocktails, and homemade sodas.

Rhubarb Custard Pie

5 from 3 reviews

Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 8 1x
Category: Dessert
Method: Oven
Cuisine: American

Description

This one-crust rhubarb custard pie has been a mouthwateringly sweet-yet-tart family favorite for decades. A classic that's sure to impress!

Ingredients

Units Scale

4 cups sliced rhubarb (see notes)
2 cups granulated sugar, divided
1/4 cup all-purpose flour
2 tablespoons cold unsalted butter, cut into cubes
1/2 teaspoon fine-grain salt
3 large eggs, beaten
1 (9-inch) unbaked deep-dish pie shell

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Instructions

Place sliced rhubarb and 3/4 cup granulated sugar in a medium bowl. Let sit, stirring occasionally, until you see liquid in the bottom of the bowl (about 30-45 minutes). Pour off liquid and save, if desired (see notes).
Preheat oven to 400°F. Place your deep-dish pie shell on a baking sheet and set aside.
In a large bowl, combine the remaining 1 1/4 cups granulated sugar, flour, and salt. Using a pastry cutter or fork, cut in butter until it's broken up and coated with the dry mixture. Stir in the beaten eggs until no dry spots remain. Add drained rhubarb and stir to combine.
Pour the rhubarb mixture into the unbaked pie shell. Transfer the sheet pan to the oven and bake for 15 minutes. Reduce the 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. Cover the pie plate with foil then place in the refrigerator to chill before serving.

Equipment

Notes

See the tips and notes in my full post above for more info on working with rhubarb including how to use frozen rhubarb, how to store your pie, what to do with the liquid left from macerating your rhubarb, and more!

Recipe adapted from Mrs. Willis W. (Magdalena) Lehman’s contribution to Our Swiss Pantry

Nutrition

Serving Size: 1 slice
Calories: 404
Sugar: 50.7 g
Sodium: 274.7 mg
Fat: 12.9 g
Saturated Fat: 4.7 g
Carbohydrates: 69 g
Fiber: 1.6 g
Protein: 4.9 g
Cholesterol: 77.4 mg

Keywords: rhubarb pie, custard pie, summer desserts

Find it online: https://bigflavorstinykitchen.com/rhubarb-custard-pie-3/

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