Rhubarb Custard Pie - or, my little oasis of Heaven

Since my love of rhubarb knows no bounds, I have to share this recipe which I found in the depths of my mother's 1960 recipe box, along with about 50 other recipes that involve rhubarb.  

I love this recipe because #1 - it's really pretty simple to make (especially with the invention of the pre-made Pillsbury pie crusts) and #2 - the custard/rhubarb combination is heavenly.  Rhubarb by itself is pretty sour, and generally you need to add a good amount of sugar.  This recipe however, isn't too sicky sweet - it's perfection!

So, here is a picture of the recipe that I was facing.  I'm going to pare it down for you and make it less complicated than what you see here.  

Your list of ingredients:

1 Pillsbury Pie crust

3 large eggs

1 1/3 cup sugar

7 TB cornstarch

1/8 tsp salt

2 cups skim milk

1 tsp vanilla

1 1/4 lb rhubarb, diced

1/4 cp water

1/4 tsp cream of tartar

Here we go!
1.  Prepare the pie crust according to the package directions.  I used a metal pie pan, but any will do.  Bake it at 350 for about 10-15 minutes until it's golden.  Cool completely on a rack.

2.  Now for the Custard (not hard!)
      Separate the eggs (save the whites for the meringue at the end).  Place the yolks into a saucepan.  With a wire whisk, beat 1/2 cup of the sugar, 4 TB of the cornstarch, and the salt into the egg yolks until smooth.  Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens and it comes to a boil - which will be about 10 minutes.  Remove from heat and stir in the vanilla.  Pour on top of your cooled pie crust and set it aside.

3.  Now on the the rhubarb filling:

     In a 2 quart saucepan, heat the diced rhubarb and 1/4 cup of water over medium heat and bring to a boil.  Cook for 5 minutes.  In a small bowl, combine 1/2 cup of sugar and the remaining 3 TB of cornstarch.  Stir into the rhubarb and heat again to boiling.  Cook, stirring constantly until the rhubarb is just tender and the mixture is thick and clear.  Pour over the custard which is sitting patiently on top of your pie crust.  Now onto the meringue topping!

*We are taking a little pause here*  I just had to show you all this container of Cream of Tartar.  This is what I found in my mother's cupboard - I think it's got to be from the 1960's - does cream of tartar ever go bad???  Well - I used it!  and I'm still alive - pie turned out wonderful - so, I'm guessing not.  ha.

4.  Now to make the meringue topping.  

     Heat your oven to 350 degrees.  Add cream of tartar to your egg whites in a large bowl.  Beat them on high until stiff peaks begin to form.  Beat in the remaining 1/3 cup of sugar.  Spoon the meringue over the filling and bake for 12-15 minutes until browned.

Grab a hot cup of coffee, a huge slice of your pie and ENJOY!  (Did I tell you I just LOVE pie?!)  

Plain and Fancy Antiques

My parent's have an antique shop in Northwest Indiana called Plain and Fancy Antiques.  (I'd give you the "link", but there isn't one.  I'm still training them on reading/answering their e-mail!)  However, they have been in business for over 25 years - so they do know their stuff!  

I took some pictures of some of my favorite items in the shop this summer - hope you enjoy!

I'm loving these old coolers  - according to Mom, they work better than the new ones - go figure.

This little painted trash can has a lever to open it with your foot - how cute?!

What a great cabinet, huh?? It's huge!

This is just such a cool retro lamp - 

What I really liked here were the flower pictures - 

The color of this table and cabinet is such a wonderful mustard yellow - makes me think fall, and canning....... (please FALL! Come to TEXAS! This heat is making me crazy!!)

Rhubarb Recipes: Rhubarb Bread

Since Rhubarb is a bit rare where I live in Texas, I thought I'd share with you a few recipes that I tried while visiting my family in Indiana. 

 This one for Rhubarb Bread is extremely simple!  

The rhubarb I used, came straight from my mom's garden - if you're using fresh like this, you'll want to be sure to cut the leaves off and discard them (they are poisonous).  Then, you need to wash the stems and remove the ends before you start in with your recipe.

I found this recipe in my mom's stash - as you can see, it's been used and loved!

So, here we go:  

Rhubarb Bread

2 1/2 cups flour

1 tsp soda

1 tsp salt

1 1/2 cups brown sugar

1 egg

2/3 cup oil

1/2 tsp vanilla

1 cup buttermilk (I use powdered buttermilk & just keep it stored in the fridge.  You can also mix a TB of vinegar to a cup of milk if you're in a pinch)

2 cups diced rhubarb (I'd suggest using 3 cups)

Topping:
Sugar/Cinnamon

1. Stir together the dry ingredients.  

2. Beat liquid ingredients.  

3.  Make well in dry ingredients, pour in liquid and stir until just blended.  

4. Stir in rhubarb.  

5. Pour into two 8x4 inch pans.  

6. Top with sugar and cinnamon.  

7. Bake at 325 degrees for 60 minutes.    

Eat, and Enjoy!  (I'd suggest a cup of steaming coffee as an accompaniment!)  It's very much like a coffee cake -

See the bits of rhubarb?  See why I wanted to add more?  

Next up:  

Strawberry Rhubarb Pie

And, Rhubarb Custard Pie (my fav!)

Don't forget to find Whoopsie Daisies on Twitter, Facebook, and Etsy!  Thanks for reading....(off to refill my coffee cup.......)

I'd love to hear any questions or comments you might have about this recipe!

Scenes from Indiana

These aren't the best quality photos, but they were all taken using my phone during our visit to Indiana the last several weeks.  I thought they gave a good snippet of what our time spent there was like.  

 The kids got to meet "Honey" - the newest addition to the household at my parent's place...... we all fell in love with her.  She is a rescue animal - which makes the story so much better.  My parents had been looking for a pony for the grandkids, and while standing in a checkout line at the local nursery, my mother was overheard mentioning that she was looking for a pony.  The lady behind her happened to work for the local Humane Society and mentioned that they had just acquired a pony that needed a new home.  We are all just so pleased with her - she a little sweetheart.  Wish I could have put her in my pocket and brought her back to Texas!

Strawberry-Rhubarb Pie - do I need to say more???  (Rhubarb recipes to follow in later posts.....)

This is the front of the Log Cabin at the LaPorte County Pioneer Land.  We spent A LOT of time here during Fair Week.  That's my son in the front (all blurry) playing a game of washers.  Both of my parents, (and this year myself included) volunteer their time to support this project.  My kids absolutely love hanging out on the front porch, playing with all of the wooden toys and playing the part of "pioneer kids"

This is me...... "Pioneer Woman" ;)  

Chillin' on the front porch of my parent's house.  Cool night air.... AH!

We ate fresh raspberries straight off the bush literally every morning.  

LOTS of time spent in the swimming pool - again, AH!

Little "Pioneer Girl" - she played the part well :)

My son doing his chores - he sure loved helping take care of the horses.  I think he's a natural cowboy :)

My Little Country Bumpkins

My sister made the pictures.....I made the kids - with a little help from their daddy (oh - and I made the boy's shorts too:).

Thanks to my sister for taking these photos of my little munchkins while we were in Indiana (I know, the pictures just keep coming and coming!  Oh - don't you worry.....there are still more to come :).  She's got a great little photography business going up there (Bellies to Babies)- check her out if you are in the Northern Indiana area.

Rhubarb Cake Supreme - Total Yummy, Sweet, Goodness!

My parents have a pretty good sized garden in the back, and have always had several Rhubarb plants that have thrived there year after year.  The starts came from my Aunt Ruth I believe - probably in the 70's is my best guess (maybe 60's?  Mom?  Amanda? do you know?)  

So, each summer I like to eat a little bit since I can't find it here in Texas.  And...if I ever did find it - I doubt I'd want to pay the price for it.  My guess is it would be expense, and not taste nearly as good as it does fresh from the garden. 

So, without further ado, I'd like to share the recipe we used this summer:

Rhubarb Cake Supreme

Here's what you need:

6 cups rhubarb cut into 1" pieces

1 3 oz. box strawberry Jello

1 cup sugar

1 package yellow cake mix

3/4 cp. butter, melted

1 1/2 cup water

Start by cutting the leaves off the top of the rhubarb (unless you bought it from the store - then the leaves are probably already removed).  Discard the leaves.  Wash the stalks and cut them into 1 inch pieces.

Place the rhubarb in a 9x13 inch pan.  (Good job for little helpers!)

Mix the dry Jello with the 1 cup of sugar.  

Sprinkle the Jello and Sugar over the Rhubarb.  (Nothing complicated here folks!)

Sprinkle the cake mix over the Jello/Sugar mixure (Again, easy-peasy!)

Now, drizzle the melted butter over the cake mix. (Staying with me?)

Pour the 1 1/2 cups water over that and pop it into a 350 degree oven.  Bake for 35-40 minutes.

This is the cute little oven we used at my parent's house.  It's not an antique - but sure is cute, huh?

And, Voila!  Here you go - Rhubarb Cake Supreme - extra delicious with vanilla ice cream or whipped cream on top.  Hope you likey!