Rhubarb Custard Pie – Grandma Gracie’s Recipe
Ingredients
- 1 double Pie Crust enough for a double crust 10" pie
- 2 C. diced rhubarb Soaked in boiling water then drained, save some of the water.
For Custard:
- 1 Eggs
- 1 C. Sugar
- 2 Tbsp. Flour
- 2 Tbsp. Water from Soaking Rhubarb
- 1 Tbsp. Butter melted
*Optional – Crumb Topping
- ½ C. Flour
- ½ C. Oats uncooked
- ½ C. Brown Sugar Packed
- ¼ C. Sugar
- ½ C. Cold Butter Cubed
- ¼ C. Pecans chopped – optional
Instructions
- Cover rhubarb with boiling water and set aside until pastry is prepared, then drain, saving some of the liquid.
To make custard:
- Mix together all ingredients, then add rhubarb.
- Pour into bottom pie shell then cover with top crust; cut vents.
- Bake at 375°F until golden brown, 60-90 minutes.
*Optional topping
- Mixed together all the dry ingredients then.
- Add chopped butter.
- Rub Butter into dry mix with your hands until you reach a crumble texture.
- Spread over top of custard pie mix (when using crumble, do not add a top pie crust layer.
- bake in a preheated oven set to 350° for 60-75 minutes until golden brown.
- let rest 10 minutes before serving.
