The Forum: Betty Crocker knew rhubarb pie

So little time, so little rhubarb, really — and so many rhubarb custard pie recipes. Realistically, it is absolutely impossible to print every single one, but what we can do is take a nice bite out of the mountain-size supply, starting right now.

A number of Forum cooks rely on a recipe taken straight from various editions of the “Betty Crocker Cookbook.”

Peggy Hefty of Everett says her recipe is taken from a 1950 copy and mentions, “This cookbook was given to me by my dad when I moved to Braintree, Mass., from South Paris, Maine, to teach school. I have made this pie many times and find it delicious.”

Lorri Brager of Everett uses the same recipe, also taken from a 1950 copy, and says, “My mom gave me her cookbook. I’ve never found another recipe that beats it. Especially since rhubarb custard is one of my family’s favorite pies.

“This one is great! Serve while slightly warm, with vanilla ice cream. Yum!”

Marysville cook Yvonne Bagley also uses this recipe, taken from a first edition of the cookbook, and says, “I first had this pie when my neighbor brought me a piece. When I asked for the recipe, she said, ‘Oh, it’s in any cookbook.’ Well, this is the only one I found.”

Snohomish pie person Middy Ruthruff tells us, “We served this rhubarb custard pie at our restaurant, the Balcony, and it was always a hit.”

Rose Erickson of Everett relies on this recipe, too, and says, “I have used this one from the 1950s many times, and we really like it.”

Camano Island cook Judy Pieper follows the recipe taken from a 1956 copy, about which she says, “This cookbook is in sad shape from 50 years of use, but it’s still my kitchen bible for many recipes. I have used this for years, and it’s the only rhubarb pie that my family likes.”

Jennifer Howell makes the 1960s cookbook recipe and tells us, “Here is the recipe that I grew up with. It’s our family favorite. I have modified the recipe to use less sugar (I use 1 cup), and I omit the butter. You can cover with a lattice top, but I never bother.

“Back East, once you harvest the rhubarb in June, it’s done for the year. It’s a challenge when you have rhubarb all summer long to come up with different ways to cook it.”

Thanks for sharing their recipes from this cookbook are also due Virginia Stadler of Marysville, Bonnie Edwards of Snohomish, Helen Forsythe of Lynnwood and Nadine Jones.

Interestingly enough, a number of other Forum piebakers favor matching recipes which may originally have come from the very same cookbook. Another day, we’ll hear from them, along with their comments and any changes they’ve made to this recipe.

Incidentally, many of the recipes readers printed directly from the cookbook included this know-how: “For mild flavor, choose early pink rhubarb. If tender and pink, do not peel. Cut into 1-inch pieces (1 pound makes 2 cups). Amount of sugar depends on the tartness of the rhubarb. Early rhubarb requires less sugar.”

And certain editions added: “To keep fresh rhubarb fresh and crisp, wrap in wet towel in the refrigerator,” and, “Save time by cutting up several stalks at once.”

It’s worth noting that early editions of the “Betty Crocker Cookbook” called for only 22/3 tablespoons of milk, while all later editions call for the 3 tablespoons of milk as printed below.

1950s-1960s COOKBOOK RHUBARB CUSTARD PIE

Pastry for 9-inch, double-crust pie

3eggs

3tablespoons milk

2cups sugar

4tablespoons flour

3/4teaspoon nutmeg

4cups cut-up pink rhubarb

1tablespoon butter

Line pie pan with pastry. Beat eggs slightly and add milk. Mix together and stir in sugar, flour and nutmeg; mix in rhubarb and turn mixture into pie pan. Dot with butter, cover with lattice top and bake at 400 degrees until nicely browned, 50 to 60 minutes. Serve slightly warm.

Makes one 9-inch pie.

For 8-inch pie: Use 2 eggs, 2 tablespoons milk, 11/2 cups sugar, 3 tablespoons flour, 1/2 teaspoon nutmeg, 3 cups cut-up rhubarb and 2 teaspoons butter. Bake as directed.

The next Forum will appear in Wednesday’s Good Life section.