Rhubarb custard pie

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Rhubarb Custard Pie

This Amish recipe combines the tart of rhubarb and creamy custard for a delightful pie. Kudos go to Barbara Zook of Lancaster County, Pennsylvania for this great recipe. I have doubled the filling on her original recipe in order to make enough to fill a 10-inch lard pie crust.

Filling:

2 eggs

1 cup white sugar

2 tsp. vanilla

cup white flour

4 cups diced rhubarb*

Crumb topping:

cup spelt or pastry flour

cup maple sugar

1/3 cup butter, melted

 

Cream eggs and sugar, add the vanilla and flour; stir to incorporate. Add the rhubarb and stir. Pour the rhubarb mixture into a prepared pie crust. Mix together the topping ingredients and crumble onto the top of the filling. Bake at 400F for 10 minutes, then reduce heat to 350F and continue baking for 30 minutes or until a toothpick comes out clean.

 

*The other day, I made this pie with fresh peaches. Because peaches are softer and juicier than rhubarb, I added another egg.

First posted May 2002

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