Rhubarb Custard Pie

One of the best things about Dusty getting his job in Chester is that we now live only 40 miles away from his family. Just a 35-40 minute quick drive on open country roads and we are there. This means any treats I make I get to share with them...like this fantastic pie!

A couple weeks ago when my parents came to visit, we stopped by Dusty's grandparents farm for a quick visit. While we were there his grandmother gave me sooooo much rhubarb! I wish I had taken a picture of all the rhubarb I had. It was overwhelming and insane. I've only used rhubarb once before and I don't have much experience baking and/or cooking with it. I tell you what, I've been googling rhubarb like a mad woman over the past few weeks!

Did you know rhubarb is actually a vegetable???? I had no idea! I knew that the rhubarb leaves were poisonous (Dusty didn't know that until I just recently told him), but I had no idea this tangy stalky plant was in fact a veggie! You just learn something everyday, don't cha? Thank you google.

To use up the copious amounts of rhubarb, I got creative with a couple of recipes. One is a stuffed french toast I'll be sharing with you during Berry Week in July (be on the look out!) and the other one is this colorful, tangy and heavenly, creamy pie....

Rhubarb Custard Pie
-1 pre-baked Pie Crust
-3 cups chopped Rhubarb, 1 inch pieces
-3/4 cup Sugar, divided
-1/2 tsp Orange Zest
-1 tbsp Orange Juice
-2 Eggs
-2/3 cup Half & Half
-1/4 cup Flour
-1 tsp Vanilla Extract
-Powdered Sugar, for serving

Preheat the oven to 350 degrees (F).

In a medium bowl, add the chopped rhubarb and toss with 1/4 cup sugar, orange zest and orange juice. Set aside. For the custard, in another medium bowl, whisk together the 2 eggs, half & half, flour, 1/2 cup sugar and vanilla extract.

Transfer the rhubarb mixture to the baked pie crust and spread evenly over the bottom of the pie. Place the pie on a baking sheet (to prevent spilling from potential bubbling) and then pour the custard liquid over the rhubarb in the pie. Bake for 1 hour and 15 minutes until the custard-rhubarb filling is puffed, set, slightly golden brown and no longer wet. Place the baked pie on a cooling rack and cool completely. Dust with powdered sugar before serving. Enjoy!

*The pie tastes better the next day when it's been sitting in the fridge overnight!*
Recipe Inspired & Adapted By: Food Network Kitchen