This rhubarb cream pie recipe comes from my mom, Jean Larson. It comes out sweet and creamy like custard and is the only pie my father and brothers used to beg my mom to make. Later once my husband Herb joined the family and tasted it he always asked for it too. Even Cori asks for it whenever we see rhubarb at the grocery store which down here in California isn't that often and she insists we try to grow it no matter how many times it dies in the heat.
Up in Canada rhubarb grows like a weed and my mom grew it in her garden in Calgary. She even took some to plant at her condo when they moved off their acreage. I remember as a kid being given a piece to eat with a little cup of sugar to dip it in.
The recipe is from Better Homes and Gardens, as you can see my copy is held together with duct tape and stains. *Special note always cook it a little bit longer, you know it’s ready when it overflows and makes a mess (put a pan under the pie to catch the overflow).
Mom didn’t love cooking so she always had great tricks to save time. She said, “if you transfer a frozen pie shell to your own glass pie dish no one will know you didn’t make it from scratch”. I have found that to make it fit in my pie dishes I press the edges of the crust out and up the dish (once it’s warmed to room temperature). I use the second pie shell (most store bought pie shells come in packs of two) for the top of the pie. You can cut it into stripes and lace it or press cookie molds-cutters into it like I did below.
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