Sunday, July 5, 2009

Posts from the Farm: Rhubarb Custard Pie

Krista here, reporting live from the heartland of Indiana. That's right, I'm back on the farm this week. Above is the view from my mom's kitchen window. That's the barn where my sisters and I kept our sheep, pigs, and cattle in our 4-H days.

I cook and write about food, but right here is where food originates. If I stand in my parent's lawn facing South there are soybeans and wheat directly in front of me. To my left, to my right, AND behind me it's all corn. I'm surrounded. For some folks, the film Children of the Corn was a little scary. For me, it was terrifying. My dad loved to wait until it was good and dark and then say, "Krista, you left the light on in the barn. Head on out and turn it off," as he laughed menacingly. I could count on him to hide behind a bush or around the corner of a building and wait for my return to the house so that he could scare the bejesus outta me about 50% of the time. Why only part of the time? Probably because he wanted to keep me in suspense. He's a real funny guy.

Here's a shot I took from the front yard this afternoon.

Let's cross the road for a little crop identification lesson:

That's corn... about amber waves of grain...

and soybeans.

Tune in next week for Soil 101. Just kidding! Maybe...

And that's not all they're growing. Anyone know what this broad leaf plant is called?

Let's look a little closer...

Yep. It's rhubarb!

In May, when I posted about Rhubarb Crisp, I mentioned that my mom makes a phenomenal rhubarb cream pie. I'm pretty sure it's about to be award-winning rhubarb cream pie, because she's entering the county fair pie baking contest on Wednesday. The last time I was home she made one for me and I snapped a couple of pictures. Note: we call it rhubarb cream pie, the recipe is titled "custard". There are two eggs in there so it is technically a custard. However, old habits are hard to break, so I'll stick to calling this pie "Rhubarb Cream Pie".

She sliced 2 cups of rhubarb into a pie shell.

Then she poured a cream mixture (recipe below) over the rhubarb, dotted the pie with butter, and baked it at 375 degrees for 45 minutes.

You can top this with meringue too, but we don't. I love this pie. Give it a try and I bet you will too!

Rhubarb Custard/Cream Pie

2 cups rhubarb, sliced
2 T. flour mixed with 1 cup sugar
2 eggs
1 t. vanilla
1 t. butter
1 cup cream

Slice rhubarb into an unbaked pie shell. Beat the egg yolks, sugar, and flour until combined. Gradually add in the cream and vanilla. Pour cream mixture over the rhubarb. Dot with butter. Bake at 375 degrees for 45 minutes.

For a printable copy of this recipe, click here.


theUngourmet said...

Fun farm photos! :0)

Your rhubarb pie looks so yummy! I need a little slice with some vanilla ice cream for my dessert tonight!

Deanna said...

Wow, are you my long, lost sister?!! I made rhubarb cream pie this afternoon!!! Rhubarb has been my one pregnancy craving so far.... however, I went to my local grocery store to buy some for a pie and it would have cost me $16 to get enough for ONE pie! WHAT (couldn't justify that, especially since I am the only person in my home who will eat rhubarb)?!! So.... I had to wait until last weekend when my parents brought me some from their garden instead! YUM! :) Have a great week in Indiana! I can't wait to head that way myself!!!

chow and chatter said...

great pics of the farm and what a pie my Dad would adore it

Chicago Mom said...

What great pictures, the farm looks so beautiful. Do your parents still have animals/livestock?

Donna-FFW said...

I LOVE LOVE the pictures of the farm. I want to visit. It is gorgeous!!

Your rhubarb custard pie sounds delicious.

Amy said...

Hi! How long are you girls staying and are you coming back for the Elkhart County Fair?

Krista said...

Thanks ladies!

Deanna, that is some expensive rhubarb! I'm glad your parents deliver. : )

Donna, plan a field trip!

Chicago Mom, my parents keep 4-H animals from time to time for friends and neighbors. Right now, the barn is empty. They don't actually raise any animal. They actually don't "farm" either. The land is all rented out to other local farmers.

Amy, I'll call ya. Leaving Friday.

Katy ~ said...

How beautiful and serene, but I know all the hard work that goes into farming! God bless your parents.

And that pie looks like a prize winner!

Mary | Deep South Dish said...

Great tour! That's a real working farm.

Pie looks fantastic too! I've actually never even tasted a rhubarb pie.

Heather S-G said...

mmmm...delicious! That' not on Mayflower, is it? Looks just like a farm there...we just drove by it a couple of days ago... :)

Anonymous said...

Loved the pictures. It's so beautiful there. Thanks for sharing.

theUngourmet said...

I knew this recipe sounded familiar! Look I was your first comment! I will have to try this one. I'm working at the market again this Saturday. I plan on picking up more rhubarb.

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