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Grandma Maude’s Rhubarb Custard Pie

July 3, 2013 by Valerie Lugonja 29 Comments

A walk down memory lane…

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Rhubarb. I could never share my mother’s excitement. Bare feet sinking into the rich black earth, bent over in her little white pedal pushers with turquoise polka dots, cutting long fat stalks of rhubarb for all sorts of concoctions dancing in her eyes. Never a spot of dirt on her clothes. The great great leafy tops sliced and lobbed my direction. A skirt? A hat? Why such giant leaves? “Smell this?” and a tart sour greenish red stalk would present itself under my tender little nose. I could almost picture it curling up at the same time as my toes just at the thought of that smell. Yet, each year, I would take a little whiff… thinking, “this year, I will understand the magic of the barb”.

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That took a lot more years than I like to admit. But, I find I am now as inherently connected to Spring rhubarb as my mother is.

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There was a time when there was a garden up and down every back alley where rhubarb claimed a corner its home. The slender dark red stalks were rarer, but addictive when dipped in sugar. Not so delicious, yet that next puckery bite was compelling, every time.

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Now, there are no more back alleys, almost no more city gardens. My own patch is so spindly this year: the stalks are red and skinny and sparse. At the last Market Mob, I found a table selling rhubarb for 2 dollars a pound. “I will take it all.” but immediately changed my mind when enough for a pie would cost $12.00. My prairie code of ethics bound me to that “No.”.

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Amanda and Eric happened to hear my rant, and offered to share their ‘barb. It has been years since I have seen a patch as prolific as the one growing behind their house between the fence and the garage. It would be a child’s paradise. A little one could play in there for days and not be found. I am now in rhubarb heaven. (They have a back alley.)

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First up: Grandma Maude’s Rhubarb Custard Pie inspired by Bridget of Bridget’s Green Kitchen. She included her mom’s recipe for this pie with her First Authentic Canadian Food Experience for The Canadian Food Experience Project. Her pie is stunning. I had never made a lattice top pie. I asked my mom for grandma’s rhubarb custard pie recipe, and it was exactly the same as Bridget’s… hundreds of miles away. My grandma just baked this custard pie with the bottom crust. No lattice. Nothing. The top was “crusted” with the custard bubbles on top. That was my favourite part. We didn’t have it often, yet as I loved this pie, my memory of it is vivid. Mom would lattice hers, but rarely made it. The rhubarb pie made at home was almost always the Traditional Rhubarb Pie made exactly like our apple pie.

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Armed with a massive load of barb, I reached way back into my family food memory and worked to recreate Grandma Maude’s Rhubarb Custard Pie. But, this time, with a lattice top.

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Look at the size of some of those stalks!

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 Lots for the freezer for cooler days. On with the pie. This crust is 1/2 lard and 1/2 butter. I have discovered that this is my preferred pastry fat combination.

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A very simple custard base of sugar, flour, egg and nutmeg is mixed together well and then combined with the rhubarb and poured into the prepared pie shell.

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Grandma Maude would stop here. She would crimp the edges and bake the pie. I must do that as an omage to her culinary cunning.

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Humm. Didn’t look up any “how to’s” on this one. Just “winged it” from my construction paper basket weaving days in elementary school.

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 Where can you find me now? Dancin’ in the street after lookin’ at this beauty. Brushed it with an egg wash and Turbinado or Demerara sugar: something large, sweet and sparkly.

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 The second pie was made first. The pie plate was 9 inches, but took double the filling, so I decided not to risk a lattice top. That is what inexperience will do: stifle risk taking. I went for the full canopy on this one.

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 Cut off the overhanging pastry and tuck under the edges to secure the filling inside ensuring it won’t leak under or over the crust, then crimp the edges and piece the top to let the steam release.

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The custard definitely needs to breath to enable the crispy caramel bits form in the air holes between the lattice. The custard pie always has the lattice or no crust at all. That is just how it was. Vanja loves this pie which is a wonderful bonus for me as I thoroughly enjoyed reliving the memories that swirled about in the kitchen as I was preparing it.

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5 from 4 votes
Print

Grandma Maude's Rhubarb Custard Pie



This amount is for an 8 inch pie plate; a 9 inch pie is 1 1/2 times this recipe; the lattice top takes as much pastry as a regular pie crust top.
Course Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Author Valerie Lugonja

Ingredients

  • 1 1/2 cups sugar
  • ¼ cup flour
  • ¾ teaspoons freshly grated nutmeg
  • 3 eggs , beaten
  • 4 cups rhubarb , sliced
  • 2 tablespoons butter
  • Two discs of frozen pie pastry

Instructions

  1. Combine the sugar, flour and nutmeg; add the beaten eggs and combine into a custard type batter
  2. Add rhubarb to the mixture and combine
  3. Roll one disc of pastry out and place on the bottom of 8 inch pie plate; pour filling onto the pastry
  4. Dot rhubarb with the approximately 2 tablespoons of butter (don't forget this part like I did)
  5. Role the second disc of pastry and slice into 1/2 inch strips; lattice the pie, starting in the middle
  6. Fold edges up and under to secure the pie filling; crimp the edges
  7. Brush top with milk or egg; sprinkle with Demerara sugar
  8. Bake at 400°F until bubbly and crust is golden

Recipe Notes

Cover the pie with foil to prevent over browning when baking the last 15 to 20 minutes.

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5 from 4 votes
Print

Traditional Canadian Prairie Rhubarb Pie



This is a double crusted recipe for an 8 inch pie
Course Dessert
Cuisine Canadian
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Valerie Lugonja

Ingredients

For a large 9" pie shell, double this filling:

  • 4 cups or 425g rhubarb , sliced
  • 2 cups or 440g sugar
  • 2 or 15g tbsp flour
  • 1/4 tsp salt
  • 3 tbsp or 45g butter
  • 2 discs prepared pastry

Instructions

  1. Preheat oven to 450 F
  2. Stir together sugar, flour, salt; add rhubarb
  3. Turn into pastry-lined pie pan; dot with butter
  4. Top with pastry or lattice and flute edges
  5. Bake 10 minutes at 425 F 10 min.; turn heat to 350 and continue baking for 30-40 min. or until brown
  6. Cool or serve warm with ice cream

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Filed Under: Canadian Food, Grandma Maude's Family Recipes, Pies and Tarts, Spring Tagged With: Rhubarb

About Valerie Lugonja

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Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
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Comments

  1. Amanda says

    July 3, 2013 at 3:04 pm

    Those pies are absolutely beautiful! You are certainly doing our rhubarb justice!

    Reply
  2. Evelyne@cheapethniceatz says

    July 3, 2013 at 5:35 pm

    It has been rhubarb week at my place too. Gorgeous pie and lattice, so curious about the custard rhubarb idea.

    Reply
    • Valerie Lugonja says

      July 4, 2013 at 8:35 am

      Evelyne
      It is easy-peasy! You have gotta try it! I will pop by and see what you have been concocting with your ‘barb!
      🙂
      V

      Reply
  3. Lizzy (Good Things) says

    July 3, 2013 at 7:03 pm

    5 stars
    Love your introductory para Valerie, I can see your mom in the garden! Beautiful recipe too, and the step by step photos brilliant.

    Reply
    • Valerie Lugonja says

      July 4, 2013 at 8:34 am

      Lizzy
      Yes, that is where I went in my mind… back to the wonder of childhood and how the little things were so big…
      🙂
      V

      Reply
  4. Kim Beaulieu says

    July 4, 2013 at 1:08 am

    This is the perfect pie. I just love the sparkle on top. And the top is just beautiful.

    Reply
    • Valerie Lugonja says

      July 4, 2013 at 8:33 am

      Hi Kim!
      I must say, for my first ever lattice pie, I was more than a little puffed up in the chest!
      🙂
      Valerie

      Reply
  5. Maureen | Orgasmic Chef says

    July 4, 2013 at 1:22 am

    5 stars
    I’ve never made a rhubarb custard pie but it looks delicious. I made a strawberry rhubarb pie when my sister was here. It was our father’s all-time favorite. 🙂

    Reply
    • Valerie Lugonja says

      July 4, 2013 at 8:33 am

      Maureen
      The custard pie is truly delicious and a must try. I would put in on my list, if I were you!
      🙂
      V

      Reply
  6. Bridget Oland says

    July 4, 2013 at 8:25 am

    I love that our recipes are the same…a good reminder that recipe sharing over the years (centuries) has helped to link this country’s cuisine from coast to coast.

    Reply
    • Valerie Lugonja says

      July 4, 2013 at 8:32 am

      Bridget
      I was so surprised that the recipes were the same! The main difference is that ours was always made without a crust… almost always. The other? That this custard pie was rarely made as the demand for the “regular pie” was greater by the adults. I was thrilled to read your post and the memories flooded back so I have now reconnected with a favourite recipe from my past!
      🙂
      Valerie

      Reply
  7. Jamie says

    July 6, 2013 at 1:04 am

    This reminds me of the Garrison Keillor Prairie Home Compagnon story “Rhubarb” which I love and listen to over and over again. Rhubarb Pie! Something I never make even though we do get beautiful rhubarb here on the market. And my husband loves it. I love the addition of the custard filling which must temper the tartness of the rhubarb and the sweetness of a fruit filling. And your lattice crust (I LOVE making lattice crusts) is stupendous!!! Wonderful story, dear Val!

    Reply
    • Valerie Lugonja says

      July 6, 2013 at 4:01 pm

      Well Jamie
      Good for you to listen to that story so many times. Once was enough for me, but I ADORE the song! Wish he would just tape it on its own. Thank you for the reference. I am humming it now.
      🙂
      V

      Reply
  8. Susan says

    July 7, 2013 at 1:37 pm

    Pinning this to my new rhubarb board 🙂 I love rhubarb and am finally cutting the first, wonderful stalks of the new plants I’ve been pampering for 2 years. This sounds delicious!

    Reply
    • Valerie Lugonja says

      July 7, 2013 at 5:03 pm

      Oh, Susan!
      I know how that feels. I have been nursing my usually weed-like plant along, too!
      🙂
      V

      Reply
  9. Gayle Ross says

    May 13, 2014 at 4:42 pm

    5 stars
    This is the third year our transplanted plants. With all the rain this year, they are amazing. Your recipe is also amazing! We are enjoying the second pie in two weeks!! (This has got to stop! lol!!) I can’t think of one thing I would change. Thank you so much for sharing. The lattice top is beautiful. I was wondering if you can freeze this pie once baked. I would love to put some away for later in the season and then wouldn’t have to buy a new wardrobe! Thanks again!

    Reply
    • Valerie Lugonja says

      May 15, 2014 at 9:31 pm

      I think you could freeze the pie before it is baked, Gayle… that is when I usually freeze my pies. I believe that this would work even with a custard pie… one can only try! So tickled you are enjoying the recipes – and thank you so very much for chiming in!
      🙂
      V

      Reply
  10. Mercini m. says

    July 28, 2016 at 11:27 am

    I would love to make the rhubarb custard lattice pie but it it doesn’t say how long to bake it. Please answer!
    Thank you

    Reply
    • Valerie Lugonja says

      July 29, 2016 at 12:10 pm

      Mercini!
      Sorry for the late reply. I will check the recipe, but I bake this recipe the same length of time as I do all of my pies: 1 hour and 15 minutes or for a large pie, 1 hour and 30 minutes. Until golden, and bubbly.
      Hope this helps.
      I just checked, and the cook time is there – under the title of each recipe. Let me know how it goes!
      🙂
      Valerie

      Reply
  11. Elaine Brown says

    June 21, 2017 at 2:13 pm

    Your lattice pie looks gorgeous–beautifully done!

    I have a question about your instructions with respect to the Traditional Prairie Rhubarb Pie. You indicated that if using a 9″ pie plate, one should “double the filling”. That would mean 8 cups of rhubarb, 4 cups of sugar, 6 TBSP. butter, etc.

    Please clarify.

    Reply
    • Valerie Lugonja says

      June 22, 2017 at 7:52 pm

      HI Elaine, I think I did answer you already.
      🙂
      Valerie

      Reply
  12. Elaine says

    June 21, 2017 at 2:15 pm

    Your lattice pie looks gorgeous–beautifully done!

    I have a question about your instructions with respect to the Traditional Prairie Rhubarb Pie. You indicated that if using a 9″ pie plate, one should “double the filling”. That would mean 8 cups of rhubarb, 4 cups of sugar, 6 TBSP. butter, etc.

    Please clarify.

    Reply
    • Valerie Lugonja says

      June 22, 2017 at 7:51 pm

      HI Elaine – that is exactly what I did when I doubled the filling. It sounds like A LOT, but the rhubarb was sour, cooked down a lot and really needed the sugar. If you like it more tart, try doubling all with just 3 cups of sugar. I always try to skimp on the sugar, but sour cherry pie and rhubarb pies are two recipes where I just haven’t succeeded.
      🙂
      Let me know how it goes!
      🙂
      Valerie

      Reply
      • Elaine says

        June 26, 2017 at 11:11 am

        Thank you Valerie. I apologize for the “double post” as I had difficulty interpreting the screen prompts when posting my question.

        It’s still possible to buy fresh rhubarb here in Ontario, so I’ll plan to bake with it soon.

        Valerie, with respect to using frozen rhubarb in a pie, how do you handle frozen rhubarb? Would you thaw the rhubarb first or incorporate frozen rhubarb pieces with the rest of the filling ingredients.

        Your commentary is very helpful and your photos are wonderful.

        Reply
  13. Bella Roberts says

    June 11, 2019 at 2:39 pm

    Hi Valeri I love Rhubarb custard pie I do mine with crushed pineapple it is soo soo good My question can I freeze the pie Please let me know Thank you so much

    Reply
    • Valerie Lugonja says

      June 17, 2019 at 1:44 pm

      HI Bella!
      I would not freeze a custard pie. You can freeze most pies, but freezing will change the consistency of the custard in the pie.
      🙂
      V

      Reply
  14. Kelly says

    June 8, 2023 at 10:20 am

    5 stars
    I’ve always made rhubarb custard pie, but lost the recipe. I’ve been searching for years with many failed attempts to recreate my original recipe. This is it!! Thank you so much

    Reply
    • Valerie Lugonja says

      June 8, 2023 at 1:13 pm

      Thrilled you found it here, Kelly!
      🙂
      Valerie

      Reply

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