Friday, 10 June 2016

Rhubarb Custard Pie

Mennonite farmers like many other farmers had an abundance of eggs and milk in the spring and custard pie was a way to prolong the joy of fresh fruit pies.

As a child custard fruit pie was served both at the beginning of a fruit season and at the end. 

I remember my Grandmother saying “when there is just a little bit of fruit make fruit custard”.  To this day it is one of my favourite pies.

As a mother because the pie contained eggs and milk for a treat we would allow our children to have a piece of custard pie for breakfast.

Rhubarb Custard Pie
  • 1 ¼ cups finely chopped rhubarb
  • ¾ cups sugar (note: if you use green rhubarb you may have to increase this to 1 cup)
  • 1 cup milk (we use almond milk)
  • 2 eggs
  • 1 tablespoon flour (we use gluten free)
  • 1 tablespoon margarine
  • ¼ teaspoon salt
  • 1 12-inch unbaked pie shell (we use gluten free)

  1. Clean, wash and chop the rhubarb
  2. Beat together the eggs, sugar and milk
  3. Melt the margarine and add to the wet mixture mixing well
  4. Place the rhubarb in the bottom of the pie shell
  5. Pour the liquid over the rhubarb
  6. Back at 350 °F for 1 hour or until the custard is fully cooked.

From Our Table to Yours

Grandma Snyder
©2013-2016 twosnydergirls

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