The other evening I went with Joshua over to his mom’s house to harvest some rhubarb. We both thought that it wouldn’t be that much, but ended up with 30 pounds of it. After cutting it up, he gave me some to bake with. I really need to use it up, as there isn’t that much room in my parents freezer, and there is a giant bush in MY mom’s garden that is in desperate need of harvesting as well.
I have a goal of cooking ever recipe out of my new, very awesome, cookbook The Amish Cook’s Baking Book. I was looking for rhubarb pie recipes and found one for Rhubarb Custard Pie. I’d never heard of this kind of rhubarb pie before and thought that it sounded interesting so I went at it. There was also a new pie crust recipe at the beginning of the pie chapter that did not need rolling out. It looked interesting as well so I decided to use that as well.
The results were both good and bad, and made a pretty alright looking pie.
Recipe: “Rhubarb Custard Pie” with “Pat a Pan Piecrust” from The Amish Cook’s Baking Book by Lovinia Eicher with Kevin Williams
Review: I didn’t alter this recipe at all. What came out was a pretty good pie that never really set. According to the recipe, the custard should have set in about 45 minutes after taking it out of the oven to cool. It did not. So I placed it in the fridge, were it sat for a bit longer and still didn’t really sit. The next morning? The pie was a little bit more set, but still not as much as a custard should be. I say that the recipe was only “pretty good” because I felt it was a bit on the sweet side. If you happen to really like sweet desserts though, this pie is for you. The tart against the sweet is very good, I just felt like personally there was too much sugar.
The crust on the other hand, was out of this world. It wasn’t a flaky pie crust like most are, but instead it was crumbly. It reminded me a lot of the texture you get from a graham cracker crust, but more delicate and with the savory flavor of a regular flour crust. I plan to use this pie crust recipe in the future!