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Eating Fresh: How to Make Homemade Rhubarb Custard

Eating Fresh: How to Make Homemade Rhubarb Custard

After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is rather plain but therein lies its virtue. It is a reliable old friend, growing well despite erratic weather. It is just as happy during a warm, dry spring as it is when April is wet and cold. I think every yard should have a clump or two.

Eating Fresh: How to Make Homemade Rhubarb Custard

After a winter of food primarily from the freezer, root cellar or cannery, it is time for something fresh. Today I found the rhubarb poking up. Rhubarb is not fancy. It doesn’t have the panache of asparagus not the beauty of a strawberry. It is ra...

Author
Lehman's

Ingredients

  • 2 cups rhubarb
  • 1/3 cup sugar
  • 1/2 cup heavy cream
  • 3 large eggs or two eggs and an extra yolk
  • 3/4 cup sugar
  • 1 cup of rich milk
  • 1/3 cup flour
  • A pinch of coarse salt

Directions

  1. Sautee rhubarb and 1/3 cup of sugar in butter on low heat until rhubarb is soft and juicy
  2. Combine custard ingredients and stir until there are no lumps
  3. Preheat your oven to 350 degrees Fahrenheit. Layer the rhubarb in the bottom of a deep pie dish that has been wiped with some butter.
  4. Pour in the rhubarb first and then the custard mix. Bake it until fully set, just under 30 minutes. It will continue to set up as it cools.
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