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Happy pi day! I still had frozen rhubarb in the freezer from last summer, so I decided rhubarb pie was called for. Much like pecan pie, every time I set out to bake a rhubarb custard pie, I try to recall which recipe I decided on last time and always forget. Was it Nana's? The other one from Nana's cookbook? Or the one from the other cookbook? I did remember that I've paired ginger with rhubarb before to much success, so I went with that.
Here's today's version, a 6 inch ~deep dish pie. Next time, defrost rhubarb. Today's filling was runny, which I suspect was due to the water in the frozen rhubarb. Still delicious.
Ingredients:
- Pie crust (I default to easy oil or combo butter/shortening. You do you.)
- 1 egg
- 1 Tbsp cream (milk would be fine)
- ~3/4 cup sugar
- 1.5 Tbsp flour
- a pinch freshly grated nutmeg
- a knob (1.5 Tbsp?) diced fresh ginger
- ~2 cups frozen rhubarb
Crumb topping:
- flour
- whole wheat flour
- brown sugar
- powdered ginger
Make filling. Pour into bottom crust. Make crumb topping. Scatter on top. If feeling crafty for pie day, cut a pi shape out of leftover crust and place on top. Bake in 375-400 degree oven for an hour. Left cool. Devour.
