This Rhubarb Custard Pie is a classic example of the humble yet unforgettable desserts found throughout the rural South — simple, pure, and deeply comforting. Tender rhubarb brings its signature tang, perfectly balanced by a silky, lightly sweetened custard that bakes up golden and fragrant inside a flaky, homemade crust. The result is a pie that celebrates the charm of farmhouse baking — rustic, honest, and delicious warm or chilled with a dollop of whipped cream.
INGREDIENTS:
Pastry:
2 cups all-purpose flour
3/4 teaspoons baking powder
1 1/4 teaspoons salt
3/4 ¾ cup chilled lard or Crisco (or a mix of ¼ cup Crisco and ½ cup unsalted butter)
Ice water, as needed (about 1/4–1/3 cup total)
Filling:
2 cups thinly sliced rhubarb
1 1/2 cups sugar
4 large eggs
1 tablespoon heavy cream
METHOD:
Make the pastry:
In a medium mixing bowl, whisk together flour, baking powder, and salt.
Using a pastry cutter or two knives, cut in the lard (or shortening/butter mixture) until the texture resembles coarse meal with pea-sized bits of fat.
Add ice water, 1 tablespoon at a time, stirring with a fork until the dough just comes together. Avoid overmixing.
Gather the dough into a ball, knead gently 2–3 times, flatten into a disk, and wrap in plastic wrap. Chill for at least 1 hour.
Prebake the crust:
Preheat the oven to 350°F.
On a floured surface, roll out the dough into a circle large enough to fit a 9-inch pie pan.
Ease the dough into the pan, trim the edges, and prick the bottom lightly with a fork.
Bake the crust for 15 minutes, or until lightly golden. Remove and let cool slightly.
Prepare the filling:
In a bowl, toss the rhubarb with 1 cup sugar. Let sit at room temperature for 1 hour to draw out the juices. Strain the fruit, reserving the liquid.
In a separate bowl, whisk together the eggs, cream, and remaining ½ cup sugar until smooth. Stir in the reserved rhubarb juice.
Assemble and Bake:
Spread the drained rhubarb evenly in the baked crust. Pour the custard mixture over the top.
Bake for 30–35 minutes, or until the custard is just set but still slightly wobbly in the center. Do not overbake—it will continue to set as it cools.
Let cool completely before slicing. Serve at room temperature or chilled.
