Spring is made for rhubarb pie, and rhubarb pie is made for custard.
You won’t find any obtuse strawberries here trying to steal the show. I don’t even allow a double crust or crumb topping. This is just a simple pie with delightful bits of tart rhubarb enveloped in creamy, orange zest-infused custard.
Just like rhubarb itself, this pie is humble, easy to love, and ready for you to take it anywhere!
SWEET OR TART?
I personally believe rhubarb pie should be tart. I’ve made this pie with only a half cup sugar, and I like it that way. My husband prefers it with a full cup of sugar. We compromised, and I wrote the recipe using 3/4 cup of sugar.
The moral of this story is to make your pie as sweet or as tart as you like it. This recipe is very forgiving. Feel free to use anywhere from a half cup to a full cup of sugar.
WHAT IS THE BEST DAIRY FOR CUSTARD PIE?