I greatly admire wives of ranchers and farmers. It isn’t an easy life, but it seems like an adventure. Honestly, I am not sure I’d last
a week a day an hour on a farm or ranch. I have discovered over the years that I am a city girl, through and through. But it is with great pleasure that I introduce Robyn from The Ranch Wife Chronicles. She loves her life in South Dakota as a cattle rancher’s wife. She also loves to be in the kitchen, which is readily apparent when you read her blog and see her wonderful culinary creations. Her Chocolate Cherry Cheesecake and her Banana Split Bundt Cake from the last two Improv Challenges will give you just an inkling of what I am saying. And look, she brought pie with her today!
Hi, Robyn here from The Ranch Wife Chronicles (http://theranchwifechronicles.com/). I am a South Dakota Ranch Wife who loves being in the kitchen, taking pictures and living on the prairie. I blog about our life on a cattle ranch and my adventures. I also try to share some tasty food along the way. Today I am sharing a delicious pie I made using home raised rhubarb.
My Mom got the cookbook Beyond the Fence: A Culinary View of Historical Lexington while she was in Kentucky a few years ago. I found a recipe for Rhubarb Custard Pie and knew it was for me.
Instead of using a traditional pie crust I made a sugar cookie type crust. I ran a little short of rhubarb and tossed in strawberries to make up the difference. It’s the topping that really caught my eye, buttery brown sugar crumbles!
This pie was all I dreamed it would be. It has just the right rhubarb punch. The filling is custardy while the topping has a buttery crunch. The Hubby insisted on eating his with soft serve vanilla ice cream, but I like my pie all by it’s self.
I hope you enjoy this summer time pie as much as we do.
- ¼ cup Butter
- ¼ cup Sugar
- 1 Egg Yolk
- 1 cup flour
- 2½ cups Rhubarb, sliced into 1-inch pieces
- 1½ cups Strawberries, sliced into 1-inch pieces
- 1 cup Sugar
- 3 Tbsp Flour
- ¼ tsp Salt
- 2 tsp Vanilla
- 2 Large eggs, beaten
- 1 cup flour
- 1 cup Brown Sugar, firmly packed
- ½ cup Butter, melted
- Preheat oven to 400 degrees.
- Combine butter, sugar and egg yolk.
- Mix in flour until crumbs form ( I used my food processor)
- Press firmly into 9” pie plate.
- Bake 8 minutes or until edge is browned.
- Combine rhubarb, strawberries, sugar, flour, salt, vanilla and eggs.
- Pour into lightly baked pie shell; bake 15 minutes.
- Remove from oven; reduce temperature to 350 degrees.
- Prepare topping by combining remaining flour, sugar and butter.
- Crumble over top of pie.
- Return to oven and bake an additional 30 minutes.