Buttermilk Rhubarb Cream Pie

Had some rhubarb from the garden this week so decided to tweak an old recipe from my grandma - so her Rhubarb Cream Pie is now:

Buttermilk Rhubarb Cream Pie
Preheat oven to 400 degrees.

1 unbaked pie shell - (10 inch is best, use your favorite recipe. I use a lard based crust)
2 cups fresh rhubarb, stalks sliced into small chunks
1.5 Cups Sugar
1 TBSP Flour
4 Large Eggs
1 Cup Buttermilk
1 Stick Butter, Melted

Meringue - 4 egg whites
pinch of cream of tartar
2 TBSP sugar.

Place rhubarb in unbaked pie shell. In a medium sized bowl, combine flour and sugar. Whisk in eggs, one at a time. Stir in melted butter and buttermilk. Pour mixture over rhubarb, and bake for 10 minutes at 400 degrees. Reduce to 350 and bake an additional 25 minutes, or until the pie is set. Remove from oven, and top with Meringue. Return oven to 400 degrees.

For the Meringue - Add Cream of tartar to egg whites, beat until soft peaks form. Gradually add sugar, and continue beating until stiff peaks form. Top warm pie with Meringue, and bake at 400 degrees until golden brown.

Next time I make this, I will reduce the sugar slightly, and probably increase the rhubarb. It is very good - just a little too sweet for me.

That sounds superb! Now I just have to get my hands on some rhubarb. Thanks for the tips on making it less sweet, that sounds perfect for us.

Jen

This sounds absolutely delicious! I'd like to try this soon, thanks for posting your recipe.

I just bought some rhubarb at the Wednesday farmer's market and have been toying with ideas - this is a good one! Thanks for the recipe!

Just the name makes me salivate. I'm just wondering if you could make it without the meringue as I'm not a big fan of it. Any suggestions for another type of topping? Whipped cream perhaps?

if I'm just making a buttermilk pie, I usually top it with a lightly sweetened whipped cream, so I think that would work out well.

jannamae008 wrote:Had some rhubarb from the garden this week so decided to tweak an old recipe from my grandma - so her Rhubarb Cream Pie is now:

Buttermilk Rhubarb Cream Pie

Next time I make this, I will reduce the sugar slightly, and probably increase the rhubarb. It is very good - just a little too sweet for me.

I made this pie today using some rhubarb I picked up at the Farmers' Market. My family has never been keen on rhubarb, but they loved this pie and so did did I. Not too sweet. Perfect pie for a perfect summer day. Definitely going to make another and bring it to the neighbor's July 4th potluck. I'll gladly give jannamae and her grandma the credit they deserve.

Thanks Bill! Glad you liked it. I'm utilizing my summer of unemployment to revitalize some old family favorite - this week I'm taking on my mom's "Blue Ribbon" Brownies, so named because they were a 5 year blue ribbon winner at the Fayette County fair. I'll report back on how it goes -

jannamae008 wrote:Had some rhubarb from the garden this week so decided to tweak an old recipe from my grandma - so her Rhubarb Cream Pie is now:

Buttermilk Rhubarb Cream Pie
Preheat oven to 400 degrees.

1 unbaked pie shell - (10 inch is best, use your favorite recipe. I use a lard based crust)
2 cups fresh rhubarb, stalks sliced into small chunks
1.5 Cups Sugar
1 TBSP Flour
4 Large Eggs
1 Cup Buttermilk
1 Stick Butter, Melted

Meringue - 4 egg whites
pinch of cream of tartar
2 TBSP sugar.

Place rhubarb in unbaked pie shell. In a medium sized bowl, combine flour and sugar. Whisk in eggs, one at a time. Stir in melted butter and buttermilk. Pour mixture over rhubarb, and bake for 10 minutes at 400 degrees. Reduce to 350 and bake an additional 25 minutes, or until the pie is set. Remove from oven, and top with Meringue. Return oven to 400 degrees.

For the Meringue - Add Cream of tartar to egg whites, beat until soft peaks form. Gradually add sugar, and continue beating until stiff peaks form. Top warm pie with Meringue, and bake at 400 degrees until golden brown.

Next time I make this, I will reduce the sugar slightly, and probably increase the rhubarb. It is very good - just a little too sweet for me.

This sounds a lot like the pie I made for the dessert exchange.

Now I want to try this one.

And here's my pie.

I increased the rhubarb to 1 lb. I left the other proportions the same. In the future I would decrease the sugar by 1/4 c. I would also decrease the eggs by 1 egg in the custard.

This pie went swiftly at the monthly meeting of the Cook County Master Gardeners.

Piecrust was Kimball's Milk Street Magazine.

And so light it defies gravity.

That's the Buttermilk Rhubarb Cream Upside-Down Pie.