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Rhubarb Custard Pie

Fresh eggs and rhubarb in spring combine to make a delicious sweet-tart treat that is easy to make! Double the recipe for a Rhubarb Potluck Pie!
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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American

Equipment

  • 9 x 13-inch cake pan

Ingredients
  

Easy Crust

  • 1 1/2 cups flour
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • Pinch salt
  • 1/4 cup butter or lard
  • 1 egg white
  • 1 tbsp water cold

Rhubarb Custard Filling

  • 6 cups rhubarb washed and chopped in 1" pieces
  • 1 3/4 cups sugar
  • 6 tbsp flour
  • 4 eggs plus reserved yolk from crust
  • 1/2 tsp molasses

Crumb Topping

  • 1/2 cup flour
  • 1/2 cup sugar
  • 2 tbsp butter

Instructions
 

Easy Crust

  • Preheat the oven to 375 degrees Fahrenheit. Use butter or lard to grease a 9 x 9-inch cake pan. Set aside.
  • Place 1 1/2 cups of flour, 2 tablespoons sugar, 1/4 teaspoon of baking powder, and a pinch of salt in a medium bowl and combine with a wire whisk.
  • Add 1/4 cup of butter or lard to the flour mixture. Use a pastry cutter or fork to cut the butter or lard into pieces about the size of a pea.
  • In a small bowl, combine the egg white and water and whisk together well. (Reserve the yolk for the filling.)
  • Add the water and egg white to the flour mixture and combine, just until the ingredients stick togther.
  • Place the dough in the greased cake pan. Use your hand to pat the dough down and cover the entire bottom and about 2-inches up the sides of the pan for your crust.
  • Bake the crust for about 10 minutes or until lightly browned. Remove crust from the oven and set aside.

Rhubarb Custard Filling

  • While the crust is browning in the oven, combine 6 cups of chopped rhubarb, 1 3/4 cups of sugar, and 6 tablespoons of flour in a large mixing bowl. Set aside.
  • In a medium bowl, add 4 eggs, the reserved egg yolk leftover from the crust, and 1/2 teaspoon of molasses. Beat the eggs well with a wire whisk.
  • Add the egg mixture to the rhubarb and combine well. Pour into the crust and set aside.

Crumb Topping

  • In a small bowl, combine 1/2 cup of flour and 1/2 cup of sugar with a wire whisk.
  • Add 2 tablespoons of softened butter to the flour mixture and use a pastry cutter to cut the butter into the flour until pea-sized crumbs form.
  • Sprinkle the crumb topping over the custard and bake for 35 to 40 minutes until the custard in the center set. Remove from oven and cool completely. Refrigerate uneaten portion and use within a few days.

Notes

I like to double this recipe and bake it in an 11 x 17-inch pan for large gatherings.
Add a dollop of fresh whipped cream for a special treat!