Rhubarb Custard Pie

If you're like me and can't resist buying armloads of the ruby red rhubarb now appearing at the farmer's market, you've also embarked on a recipe search to use it before the stalks wilt in the refrigerator, along with your ambitious springtime baking intentions.

A search of the vintage recipe cards in my collection revealed dozens of rhubarb recipes-- this was a popular dessert vegetable, indeed.  The creative desserts include everything from rhubarb bread to rhubarb tapioca -- both subjects of a future post.  But what captured my attention last week was one for rhubarb custard pie.

This is a delicious custard-y pie -- but you must delay gratification for its best flavor emerges the day after it has been baked.  Out of the oven, the egg-y custard flavor dominates.  I like this a lot, but it's not to everyone's taste.  The next day, however, the rhubarb forms a lovely layer and the custard is rich and smooth.

This is a very quick and easy recipe.  Simply beat the eggs, sugar, flour and butter together.  Be careful not to let the mixture sit without beating, as the sugar will "cook" the eggs.

Beat in the whole milk.

Meantime, place the diced rhubarb into an unbaked 9-inch pie crust. Actually, do this step first.

Pour the custard mixture over the rhubarb. Don't worry if it seems to liquid-y.  It will firm up in the oven.

And, voila!  Not a gorgeous pie, but a delicious one.