Rhubarb Custard

Brandon, my dear hubby, grew up eating rhubarb. It was everywhere in Montana. His favorite pie is strawberry rhubarb and for father's day we decided to go pick our strawberries and our rhubarb to make him a yummy treat. When we got there we found rhubarb and pick a lot (about 20 lbs) only we later found out the strawberries are not ready yet because of a cold spell the state of WA has had. That said, I had to make something out of some of this rhubarb. I put some feelers out for some recipes and I was given a few to try. This is the first one that I tried. My husband cannot stand custard so we told him it was rhubarb surprise. In my opinion it does not have the traditional custard texture. He loved it as did the kids. This is something that I will put in the recipe book to be made again.

A huge thank you goes out to Corinne (my mother-in-law) as she shared this recipe passed down from her mother-in-law. I love how recipes can be passed from one generation to another!

RHUBARB CUSTARD

1 1/2 cups rhubarb cut into small pieces (fresh or frozen will work)

1 cup sugar

2 egg yolks

2 tablespoons cornstarch

1 tablespoon butter

Preheat oven at 425 degrees. Beat egg yolks until frothy (set aside the egg whites for later). Add sugar, flour and melted butter. Add rhubarb. In a separate bowl beat egg whites until frothy, then spread on an unbaked pie shell to keep it from getting soggy. Pour rhubarb mixture into unbaked pie shell and bake at 425 degrees for 10 minutes. Then lower the heat to 350 degrees until done. I cooked mine on 350 for an additional 45 minutes. Center should not have liquid. The center will be soft as the rhubarb is not a hard solid however you want the center to maintain when the pie plate is shaken. Cool for 20 minutes before serving. This is also yummy served with vanilla ice cream or even cold the next day!