Take Five Mommy's Rhubarb Custard Pie - 5/16/2013

1:07 PM, May 16, 2013   |    comments
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Recommended: Flaky Classic Pie Crust
Preheat oven to 375 degrees.

Rhubarb Filling
5 cups fresh rhubarb, sliced
1 ½ cups sugar
¼ cup tapioca (minute variety)
½ teaspoon orange zest

Custard Filling
1 ¼ cups of half & half
2 eggs
¼ cup sugar
¼ teaspoon vanilla extract
¼ teaspoon nutmeg

In large mixing bowl, combine rhubarb, sugar, tapioca and zest. Stir until well mixed. Let stand for 20-25 minutes or until tapioca is softened to touch, occasionally stirring fruit.

Mix all ingredients for custard filling with whisk until well mixed. Pour rhubarb filling into frozen pie crust. Pour custard filling over rhubarb. Cover filling with crumb topping, covering all of pie filling using generously around edges. Bake for 45 minutes to 1 hour until filling bubbles over. Best eaten on first day.


When I think of my mother, I think of her in the kitchen. She loved to cook and bake and deemed it as her hobby. All I know for sure is something magical happened in that tiny, turquoise kitchen and our family's breakfasts, lunches and dinners were the miraculous proof. I loved her chicken and dumplings and lasagna, but mostly I loved her pies, especially her pineapple cheesecake pie. Mom traditionally made pies for church potlucks, family reunions and all holiday celebrations and she always, always brought home an empty pie tin. My Daddy always told me how blessed I was to have a mother that could make a perfect pie. I am blessed and so are you, because this is her recipe.
Eat pie, and feel blessed. ©

Courtesy: Linda Hundt, www.sweetie-licious.com

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