The Forum: Rhubarb recipes show up on time

  • Bu Judyrae Kruse Herald Columnist
  • Wednesday, May 6, 2009 12:39pm
  • Life

@Drop cap Frutiger:Talking rhubarb again and returning to our supply of recipes held over from last summer, starting with a meringue-topped pie shared by Mattie Meier of Monroe. She writes, “I saw in your column that a lady from Camano Island, Caroline Oberg, is looking for a good recipe for rhubarb custard pie. I’ve made this many times, so I will send it along. I’ve tried and use many of the recipes from the Forum.”

And Everett cook Ida Colebourn tells us, “I am pleased to share this rhubarb custard pie recipe that I have made many times.” A crumb topping crowns her creation and she adds, “This is delicious when served slightly cool with ice cream.”

Mattie’s rhubarb custard pie

2 cups diced rhubarb

2 teaspoons butter

3/4 cup sugar

1/4 cup cream

2 teaspoons cornstarch

2 egg yolks, beaten until thick

1 8-inch pie shell, baked and cooled

2 egg whites

1/4 cup sugar for meringue

In a saucepan, combine the rhubarb, butter and sugar and cook over low heat, stirring frequently, until rhubarb is soft. Stir in cream, cornstarch and beaten egg yolks, mixing quickly and thoroughly. Cool, then pour into pie shell.

Make a meringue using the egg whites and 1/4 cup sugar, spread over filling and brown for 10 to 15 minutes in a 350-degree oven. Makes 6 to 8 servings.

Ida’s crumb-topped rhubarb custard pie

Pastry for 9-inch, single-crust pie

3 cups rhubarb, cut in 1-inch pieces

2 eggs, beaten

2 tablespoons milk

1 1/2 cups sugar

3 tablespoons flour

1/4 teaspoon salt

1/4 teaspoon nutmeg

1tablespoon butter or margarine

Crumb topping (recipe follows)

Ice cream

Preheat oven to 400 degrees. Line a 9-inch pie plate with pastry. Turn rhubarb into a large bowl. In a separate bowl, combine the beaten eggs with the milk, sugar, flour, salt and nutmeg; add to rhubarb and mix well. Pour mixture into the pie shell. Dot filling with butter or margarine and cover with the crumb topping. Bake 50 to 60 minutes. Delicious when served slightly cool, with ice cream. Makes one 9-inch pie.

Crumb topping

1/2 cup butter or margarine, softened

1/2 cup brown sugar

1 cup flour

In a mixing bowl, cream together the butter or margarine and brown sugar; cut in flour.

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