Rhubarb is a perennial plant native to Asia that made its way west to Europe in the 18th century. It continued its trek west into the northeastern United States with immigrants in the early 19th century. While the leaves of the rhubarb plant contain small amounts of toxic compounds, the stalks are quite edible.
The stalks of the rhubarb plant range in color from light green to a deep red as the stalk grows, and have a tart flavor that is best enhanced with a good amount of sugar. Pies, cobblers, and crisps that use rhubarb are excellent, and the stalks can also be combined with other spring fruits, particularly strawberries for tasty seasonal treats.
This pie allows rhubarb to stand on its own by combining the stalks with a custard filling and a crisp crumb topping. It can be eaten cold from the refrigerator or heated slightly with a scoop of ice cream. In New England, rhubarb is often one of the first plants in the garden that can be harvested, allowing for growers to get an early taste of the fruits of their labor.
Ingredients
Pie Base
- 1 1/2 c. granulated sugar
- 1/4 c. all-purpose flour
- 3/4 tsp. ground nutmeg
- 3 eggs
- 1 lb. rhubarb stalks
- Pastry for one bottom pie crust
- 2 Tbsp. butter
Crumb Topping
- 3/4 c. all-purpose flour
- 1/2 c. granulated sugar
- 1/4 lb. butter (1 stick)
How to Make a Rhubarb Cream Pie
- Preheat oven to 400 degrees F. Line a 9” pie pan with the pie crust pastry. Trim away any excess pastry and crimp the top edge.
- Cut away the leaves from the rhubarb stalks and wash thoroughly. Cut the stalks into 1” slices. If the stalks are wide, cut lengthwise before cutting into pieces.
- In a medium bowl, add the eggs and beat lightly. Add the flour, sugar, and nutmeg to the eggs and beat to combine. Add the rhubarb to the mixture and beat lightly to combine.
- Pour the mixture into the prepared pie crust. Dot the top of the mixture with the 2 Tbsp. of butter cut into small pieces.
- To make the crumb topping, mix the flour, sugar in a small bowl, then cut the butter into the mixture using a fork, pair of knives, or pastry cutter. Pile the mixture onto the center of the pie, and smooth out to the edge of the crust. Gently pat down the topping so it is smooth.
- Bake the pie for 50-60 minutes. The crumb topping will brown slightly near the end of the cooking time. After baking, let cool completely, and refrigerate the pie when cool.
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