This pie is in no way low calorie, or gluten free, but it is to die for! And rhubarb is something we have plenty of on the prairies. I cheated with this pie and used a store bought unbaked pie shell. Normally I would try to make this a bit more healthy (?!) by making a canola oil crust.
Here’s the recipe. 🙂
Rhubarb Custard Pie
Put 4 c. of rhubarb in an 9″ unbaked pie shell.
1 1/4 c. sugar
3 tbsp. flour
Spread evenly over rhubarb.
1/4 c. brown sugar
1/2 c. flour
1/4 c. margarine or butter
Cut in butter so mixture is like small peas. Sprinkle over top of pie, spreading evenly. This really makes a full pie! But don’t get worried. Rhubarb shrinks a lot when it cooks. If you’re concerned about it overflowing, place a cookie sheet with sides or other pan with sides on the rack underneath the pie to catch drips.
Bake in a 350 F oven for 15 min. Then lower temperature to 300 F for 45 – 60 minutes (until custard is set). Pie will be dark golden with a crumbly top. Serve warm or cold. We had ours plain and cold. But you could easily serve it with ice-cream or whipped cream.