Rhubarb is a great plant to have in your garden and deserts made from it serve as an awesome culinary awakening for deserts to be offered up fresh from the new season. It’s such an easy perennial crop to have that you should be growing it.
There are so many great options for deserts and preserves using rhubarb but this has to be my favorite. In fact it’s what I made with today’s first harvest of rhubarb. The sweet richness of the custard combines so wonderfully with the bite from the rhubarb it’s an absolute delight.
Rhubarb custard pie components ready for assembly
I used whole wheat pie shells, but you could use shells made with white flour or purchased if necessary (but really, if you can bake something like this, and certainly if you grow some of your own food you should consider building a grain mill for yourself – it’s well within your capacity)
Even better this recipe can be whipped together in only a minute or two. Click on the post title for the full recipe.
You might reject the idea of using whole wheat flour for pie shells and other sweet products. That would be short sighted. Whole grain flours add wonderful flavor that is missing from white flour where all the flavor has been removed.
A few amendments need to be made to account for the lesser ratio of gluten compared to recipes which feature white flour, but these are easily done.
Whole wheat pie crust rolled out on parchment paper
I know a lot of folks are intimidated by the prospect of making pastry, and it can be a challenge to roll out and transfer the crust into the pie shell. While you can chill the dough to make it easier to roll out an even easier way to get the job done is to roll out the crust on parchment paper or a silicon baking sheet. Then place a pie tin on top of the crust, slip a hand under the parchment or silicon sheet and flip everything over, then gently peel the parchment from the crust.
If you have any breaks fix those by pressing the crust together with your fingers and trim the crust that overhangs the pie tin.
This recipe yields about five 9″ pie shells – if you make a double crust pie you’ll use two crusts.
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