Rhubarb custard pie from The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop by Emily Elsen and Melissa Elsen

  • ground allspice
  • ground cardamom
  • ground cinnamon
  • heavy cream
  • sour cream
  • nutmeg
  • rolled oats
  • granulated sugar
  • rhubarb
  • vanilla paste
  • EYB Comments

    Can substitute any of the book's crumb crusts for the book's "Oat crumble crust" specified in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any of the book's crumb crusts for the book's "Oat crumble crust" specified in this recipe.

  • hirsheys on June 12, 2019

    I have been obsessed with finding the perfect rhubarb custard pie recipe for a long time. This was very tasty, though it's still not quite the recipe I'm looking for. This baked up nicely and was quite good, though I was reminded, yet again, that I'm a purist about rhubarb. While I like rhubarb with vanilla and with lemon, I often feel that it gets overpowered by spices like cinnamon and nutmeg. If I were to do this one again, I'd use a normal blind-baked pastry crust and leave the nutmeg out of the custard. Also, it isn't the most attractive pie pre-slicing (and I forgot to take a picture once I sliced it!), though I think some pastry decorations on top would look pretty.

  • Astrid5555 on March 31, 2014

    Delicious pie for rhubarb fans! Loved how the vanilla-nutmeg custard perfectly complemented the tartness of the rhubarb. Because of the press-in crust one of the quickest pies ever. Would also be nice with the all-butter crust, though much more time and labor intensive.

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