Rhubarb Custard Pie

Before we jump in, I wanted to tease that I’m in the process of updating one of my signature best-ever recipes. I’ll be publishing the redux soon-ish — can you guess what it is?

This Week’s Recipe

Remember two weeks ago when I said I gave up on my dreams of a rhubarb custard situation? Well guess whaaaat? I hunkered down and did the thing. I was originally going to do a custard tart with some poached rhubarb on top, but then I remembered a stellar cranberry orange pie from Erin McDowell that I made for Thanksgiving one year with orange cream cheese filling on the bottom and cooked cranberry filling on top. I simply switched the places of the fruit and cream layers, and opted for a baked custard top layer. I realize this isn’t the rhubarb custard pie you may be familiar with — where pieces of rhubarb are baked directly into the custard. I just couldn’t imagine the original as being anything but a textural nightmare.

I know we’re in the back half in rhubarb season at this point (every year I tell myself I won’t do this!) but just know that I went to two farmers markets to obtain the ruby red stalks … to no avail. My advice: Go early if you want the good stuff and not the leftover green rhubarb (which, to be fair, tastes the same). Meanwhile the folks in the UK laugh because they can get the even-prettier, though expensive, forced rhubarb between December and March, completely getting the jump on the rhubarb trend cycle while those of us across the pond have to wait and watch.

Like many of my project recipes, I recommend taking this one in steps. Make the pie crust dough a day in advance (hell, roll it out and crimp it while you’re at it!) to free up some time on serving day. The important thing is to give yourself plenty of time for the final chill which will help you get nice clean cuts and ensure your pie slices don’t fall apart.

Rhubarb Custard Pie

Makes one 9-inch pie, about 10 servings

Ingredients