"This pie needs no top crust, no whipping cream, no meringue on top. It is perfect just by itself." So says, Jackie Eddy, author of Slicing, Hooking and Cooking - a book in my collection that was published way back in 1980.
What was true over 30 years ago (yikes, I'm flippin' old) remains true to this day. My Mother made her rhubarb pies this way too although sometimes she'd put a lattice crust on top. Hey, her pastry was incredible so why not use it.
Unfortunately the pastry gene wasn't passed along to her youngest daughter. Heaven knows I've made enough of it over the years but lately I can't seem to get it right so this pie makes use of a single dough boy crust (Pillsbury) all tucked up pretty in a new pie dish with a removable bottom my twin sister sent me recently. I love it and it made this pie look extra special, didn't it.
Simply 3 cups of rhubarb right out of the freezer, folded into a butter, sugar, flour, egg custard with a touch of vanilla added because I like the stuff, I upped the flour in the custard to account for the added moisture in the rhubarb so if you're lucky enough to have some of the last of the season's bounty fresh from your garden, be sure to adjust the flour accordingly. The pie hits the oven for about an hour and comes out looking picture perfect with a golden tender crust, creamy sweet/tart filling and a crunchy top. Delicious!
Rhubarb Cream Pie (from JBug’s Kitchen adapted from Slicing, Hooking & Cooking, Jackie Eddy)
1- 9 inch unbaked pie shell
2 tablespoons unsalted butter, softened
1-1/2 cups granulated sugar
2 heaping tablespoons all purpose flour (see note)
2 eggs, beaten
2 teaspoons vanilla
3 cups sliced rhubarb
Preheat oven to 400. Combine butter sugar together and cream until light and fluffy. Add flour and mix to incorporate. Whisk in beaten eggs, salt and vanilla. Fold in rhubarb then pile into pie unbaked pie shell. Place pie onto a sheet pan to catch any drips, and bake in preheated oven for 10 minutes. Reduce heat to 350 and continue baking for 45 to 50 minutes or until filling has formed a golden colored top crust. Remove to a wire rack and cool before serving. Refrigerate leftovers. Note – if using frozen rhubarb, increase flour to 3 heaping tablespoons and bake for an additional 10 to 15 minutes.
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Two year's ago - Tuscan White Bean Salad with Spinach