Amish Rhubarb Pie
It's rhubarb season! And what a delight it is to have Amish rhubarb custard pie with fresh rhubarb once again.
I love rhubarb desserts, drinks, etc., and I haven't had any in a while. So this Amish rhubarb pie is tasting quite delicious! But help me, I can't stop eating it!
What is Rhubarb?
Rhubarb is a spring vegetable (although it's often thought of as a fruit), one of the few that is still truly seasonal. The edible part of this perennial plant is the vibrant pink or green stalk, which is almost always cooked with lots of sugar because it is very sour.
Eating raw rhubarb stalks is completely safe (the roots and leaves, however, are poisonous), although it's just as mouth-puckering as eating a lemon. But you should try a little slice the next time you cook with it just to experience its purest flavor.
What rhubarb tastes like though, is really a question about what it tastes like when it’s cooked with sugar to make it palatable. Then, it tastes pleasantly tart and adds great flavor to baked goods, jams, etc. It also pairs well with strawberries, which are in season around the same time.
I've been wanting to get this Amish Rhubarb Custard Pie recipe posted, but have been struggling to find any fresh rhubarb. Thankfully, I finally found some at our local Mennonite bulk food store. And I'm enjoying every bit of the two bunches that I bought.
I've tried to start a rhubarb plant several times over the years, and it just keeps dying on me. I am wanting to try it again though, and maybe I need to do more research on how to grow rhubarb.
My Amish mom had a big patch of rhubarb, and we harvested lots of fresh rhubarb every spring. We usually had enough to sell some to a local grocer as well.
The big patch of rhubarb came back up every year, and I don't remember ever replanting it.
I think my mom may have put horse manure mixed with straw around it to fertilize and mulch it. But I never realized that it was difficult to grow. And hopefully, I can figure out the secret to getting the plants started and keeping them alive.
Can I Use Frozen Rhubarb to Make This Old-Fashioned Rhubarb Custard Pie?
Until I can get my patch of rhubarb growing, I'll be happy to buy fresh rhubarb wherever I can find it. Because when spring comes around, I start craving fresh rhubarb pie.
You can, however, also make this rhubarb pie using frozen rhubarb. (But our local grocery stores don't even carry frozen rhubarb. So I was having a hard time finding any rhubarb at all.)
But when using frozen rhubarb, it is recommended to thaw and drain the rhubarb before adding it to pie filling. Thaw, drain, and toss it with about a teaspoon or two of flour before pouring it into the pie crust.
Easy Amish Rhubarb Custard Pie
This rhubarb custard pie is super easy to make. Especially if you already have a pie crust prepared. You can easily make a homemade pie crust, using my flaky crust recipe. Or use a store-bought crust, if you prefer.
Cut the rhubarb stalks into small bite-sized chunks. Then put the chopped rhubarb pieces into the bottom of an unbaked pie crust.
Now all that's left to do is simply mix the custard ingredients. Pour it over the rhubarb, and your pie is ready to bake.
It can't get much easier to make a super delicious pie!
Custard Rhubarb Pie
There are many different recipes for rhubarb pie, and honestly, they're all delicious. But this rhubarb custard pie is a classic, creamy, decadent pie that I absolutely adore! The sweet and creamy custard balances out the tart rhubarb so well.
Last week I made two different rhubarb pies so that I can compare the taste and see which one is my favorite. I made this rhubarb custard pie and a sour cream rhubarb pie with a crumb topping. They are both amazing!
But this Amish rhubarb custard pie won the competition with me. However, the sour cream rhubarb pie won my daughter's vote. And it is amazing as well.
More Amish Pie Recipes that you may want to try...
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Amish Rhubarb Custard Pie Recipe
- 2 heaping c. rhubarb, chopped (approx. 6 medium stalks)
- 1 c. sugar
- 3 Tbsp. flour
- 1/4 tsp. salt
- 3 large eggs, beaten
- 3/4 c. whole milk (can also use half and half or heavy cream, if you prefer)
- 1 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1 unbaked (9") pie crust
- Preheat oven to 425°.
- Cut the rhubarb stalks into small bite-sized pieces. Spread it into the bottom of an unbaked pie shell.2 heaping c. rhubarb, chopped (approx. 6 medium stalks), 1 unbaked (9") pie crust
- In a separate bowl, mix the sugar, flour, and salt. Add beaten eggs, milk, butter, and vanilla, and mix well.1 c. sugar, 3 Tbsp. flour, 1/4 tsp. salt, 3/4 c. whole milk (can also use half and half or heavy cream, if you prefer), 3 large eggs, beaten, 1 Tbsp. butter, melted, 1 tsp. vanilla extract
- Pour the custard mixture over the top of the rhubarb. Carefully transfer your pie into the oven. (I move my oven rack to about the center, or just below the center, of the oven.)
- Bake at 425° for 10 minutes. Then reduce the temperature to 325° and bake for another 40 - 45 minutes.
- The pie is done when it appears firm around the edges and slightly jiggly in the center.
- Chill and enjoy! Keep any leftovers refrigerated.