I always say, and it really is true, that it’s impossible to pick my favorite recipe. There are just too many good things in the world to make and we’re forever discovering new ones, which is the best part. But I have to admit, Rhubarb Custard Pie is definitely deserving of a spot in my Top Ten. I watched Pete cut the rhubarb for me the other day at Woven Roots Farm and my mouth just started watering then and there. Probably my first taste memory is of jumping over a stone fence at the age of 3 1/2 with my big brother and his friends, and grabbing stalks of rhubarb out of the garden and eating them, raw, on the spot (until the farmer came and we scrambled away!)! I loved it then and I love it now. There’s one in the oven as I write, making the kitchen smell too good…if you see some rhubarb around, grab a bunch and try one!
Rhubarb Custard Pie
(from Bloodroot restaurant, see their website for their incomparable cookbooks)
Preheat oven to 400. Prepare a pie crust and line the bottom of one 9 in tart pan with a removable bottom (you can do this the day before and let the crust chill to lessen shrinkage). I like to par-bake this crust for about 8-10 minutes before filling, weighed down with some pie weights/beans/etc., but it’s not obligatory.
Slice 7 large stalks of rhubarb (3 cups) 1/4 - 1/2 inch thick. Set aside.
In a bowl, beat 4 eggs until foamy, then whisk in 1/4 c all-purpose flour, 1 1/3 c sugar, 1/4 t salt, 1 t vanilla, and beat thoroughly with a whisk.
Spread rhubarb into tart shell, top with custard, then I like to do as I was taught and top with a lattice crust: roll out more pie dough, cut into 3/4 in wide strips, lay over top of pie, then lay another layer on the diagonal over the first layer (makes a pretty effect without having to weave the lattice strips. Bake at 400 for first 10-15 minutes, then lower temp to 350 and bake until puffed and browned and set when jiggled (about 30 mins.)
