Grandma Rampke's Easy Rhubarb Pie

This is rhubarb pie the way grandmothers actually made it: simple, no fuss, and relying on a handful of pantry staples. Fresh rhubarb goes straight into a pie shell, gets sprinkled with sugar, then an egg-milk custard gets poured right over the top. A dusting of cinnamon and into the oven it goes.

There’s no cornstarch, no tapioca, no thickener of any kind. The eggs in the custard set during baking and hold everything together. The result is a cross between a rhubarb pie and a rhubarb custard, with tender, tart rhubarb pieces suspended in a sweet, silky egg filling.

The sugar gets split into two jobs: half goes directly on the rhubarb to draw out its juices and take the edge off the tartness, and the other half gets beaten into the eggs with milk for the custard. That double dose of sweetness is necessary because rhubarb is aggressively sour on its own.

Kitchen Tips

• Cut the rhubarb into even 1-inch pieces so they cook at the same rate
• Use fresh rhubarb, not frozen. Frozen rhubarb releases too much water and makes the filling runny
• The pie is done when the custard is set and barely jiggles in the center. Overbaking will curdle the eggs
• Let it cool for at least 30 minutes before slicing. The custard firms up as it cools

Variations

• Add a cup of sliced strawberries with the rhubarb for a classic strawberry-rhubarb combination
• Top with a crumble of oats, butter, and brown sugar instead of cinnamon for a streusel finish
• Use a graham cracker crust for a sweeter base that complements the tart rhubarb