KyLynn Hull is a stay-at-home mom and dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons.
I’ve never been much of a pie-eater. I always thought pies were pretty but difficult to make.
All that changed a few years ago while visiting my grandma. I was going through all her recipes, like I usually do, and came to a Rhubarb Custard Pie with a “pat-in-pan” crust and a crumbly, brown sugar topping.
The “pat-in-pan” crust consisted of flour, sugar, milk and oil. For the filling, grandmas uses rhubarb, eggs, flour and sugar.
When that rhubarb pie came out of the oven and I tasted my first bite, I fell in love. It launched a love of everything rhubarb—rhubarb crisp, rhubarb crumble, rhubarb pie. It was so tart, yet so sweet.
Try my grandma’s Rhubarb Custard Pie and tell me what you think!
Rhubarb Custard Pie
1 1/2 cup plus 3 tablespoon flour
3 tablespoon cold milk
1/2 c oil
1/2 teaspoon salt
1 1/2 teaspoon sugar
1. Place flour, sugar and salt in pie pan and mix with fingers until blended.
2. Combine oil and milk in measuring cup; beat with fork until creamy.
3. Pour mixture all at once over flour mix stir with fork until moistened.
4. Pat the dough with your fingers, first up the sides, then across bottom.
5. Flute edges. Shell is ready to fill.
1 cup sugar
1/8 teaspoon salt
2 tablespoon flour
3 cups diced rhubarb
2 eggs, well-beaten
Pour sugar and egg mixture over rhubarb in un-baked pie shell.
1/4 cup flour
1/2 tsp allspice
1/4 cup butter
1/2 cup walnuts
1/4 cup brown sugar
Sprinkle over top of rhubarb mixture and bake 375 degrees Fahrenheit for 50-60 minutes.
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