Peering into . . .

the inner workings of Alison Miller Woods

The Secret Weapon – July 19, 2010

Filed under: Uncategorized — Alison @ 9:16 pm
Tags: ,

As I mentioned in the previous post, I have a secret weapon.

Rhubarb Custard Pie

Yes, it sparkles when I take it out of the oven. *

The recipe was requested and as such, I am complying. But when you make it and people rave about it, you really should say “Thanks, I actually got it from Alison.”

Doesn’t matter if they don’t know who this ‘Alison’ is. 🙂

Anyway – background story (dreaded info dump). . .

My husband loves Rhubarb, but it is difficult to find things that are just Rhubarb. You can find all sorts of strawberry rhubarb, or pineapple rhubarb, or ______(fill in with your choice of fruit) rhubarb. But it is nigh near impossible to track down Rhubarb. So I set off on a quest. Like many a quest that has been undertaken before, but mine had less traveling, less adventure. **  I personally prefer a crumble topping rather than a pie crust topping so that had to go in there too. With those parameters in mind, I took a little from one recipe, a bit from another and some third thing from a different recipe.  The result is this. Mmmmmm.

So without further ado:

Rhubarb Custard Pie

One frozen 10 inch pie crust

Filling

3 eggs

2 cups white sugar (plus one Tbs)

¼ cup flour (plus one Tbs)

1 t. vanilla extract

3 Tbs milk

1 Tbs butter

2 lbs chopped rhubarb (or one 16 oz. package frozen rhubarb pieces)

Crumble topping

1 cup flour

1 t. baking powder

½ cup butter (cold and diced)

3 Tbs. white sugar

3 Tbs. brown sugar

Preheat oven to 400 degrees Fahrenheit. I prep the pie crust by sprinkling 1 Tbs. flour and 1 Tbs white sugar in the bottom of the crust. It helps soak up extra juice so the bottom isn’t soggy.

Place the rhubarb in the pie crust (on top of the sugar and flour). Note: if you use the frozen rhubarb, I usually thaw it in a colander in my sink so the extra juice will drain.

In a large bowl, slightly beat the eggs. Mix in the rest of the filling ingredients and pour over the rhubarb.

In a separate bowl, mix the crumble ingredients and cut them together, keeping a crumbly consistency. Spread evenly over the top of the pie. Place on a cookie sheet (important because the custard tends to bubble over) and bake on the sheet for 50-60 minutes. Toward the end you may want to keep an eye on the topping, if it is getting too dark you may cover it with aluminum foil.

Enjoy, and if you make it, let me know what you think!

*Your experience may or may not contain sparkles. No guarantee.

** On the other hand there were less creeping things muttering “my preciousssss”, so it all evens out.

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2 Responses to “The Secret Weapon –”

  1. Diane Miller Says:

    Having been fortunate enough to have tasted this pie, I must say it also makes your insides sparkle.

    Like


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