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Rhubarb Custard Pie

on June 6, 2017

 

I was thrilled when I found out that the Food Lovers’ Village Mystery series by Leslie Budewitz had found a new home with Midnight Ink! After what seemed like a long wait I finally had the chance to read TREBLE AT THE JAM FEST and it did not disappoint!

Click on book to visit Amazon

The protagonist, Erin Murphy, is the manager of her family’s shop, Murphy’s Mercantile, in Jewel Bay. The author paints a vivid picture of the town and the gorgeous location, so much that it makes me want to visit. She weaves in both scenery and the activities that this slice of Montana paradise has to offer so that the reader feels like they are participating, albeit vicariously, through Erin and her friends. Erin and the cast of characters who surround her seem like real people and it was a pleasure getting reacquainted with them. I love that they are moving forward, growing as individuals and as a community, making changes that aren’t always easy. Leslie provides a list of the characters at the front of the book which is particularly helpful for readers who pick the series up in the middle (or start with TREBLE AT THE JAM FEST) instead of beginning at book one. But overall each book is easily read as a standalone. 

I truly enjoy the creativity the author shows in developing festivals for the town. I especially liked the Jazz Festival theme used for this book since it’s one of my favorite types of music to listen to while reading and enjoying a glass of wine. I just wish there could be a sound track to go with the print and e-book versions 🙂  The murder plot was complex with plenty of viable suspects and I was quite surprised by the ending. Erin feels compelled to get involved and solve the case because her boyfriend was the one to find the body. She also freely admits she’s nosy and likes to snoop… which in itself is reason enough to get involved. 

There are so many delectable recipes provided at the back of the book and I want to try them all. Rhubarb Custard Pie was a family favorite that the author’s mother made and I’m honored that I am able to share her family recipe with you!! According to Leslie, while her mother was not a good cook she did bake well and her family loved this pie. Regular rhubarb pie was my husband’s mother’s specialty, but I hadn’t heard of Rhubarb Custard Pie until now. I love the addition of the eggs which made it creamy and tempered the tartness of the rhubarb. The text I got from my granddaughter when she tasted the piece of pie I saved for her was, “It’s SOOOOO good!!!” And that says it all! 

 

 

A very special thank you to Midnight Ink for providing (2) – print copies of TREBLE AT THE JAM FEST for two lucky winners! This giveaway is administered by Great Escapes Virtual Book Tours and you can use the Rafflecopter box located below the recipe to enter. Contest ends June 19, 2017 and is limited to U.S. residents only. Winners will be announced on this page and on Great Escapes Virtual Book Tours site, as well as notified by email (so check your spam folder!)

 

 

 

 

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

Print
Rhubarb Custard Pie

Rhubarb Custard Pie

Ingredients

    The Pie Dough
  • 2-1/2 cups unbleached all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/4-inch cubes
  • 6 tablespoons cold water (more, if you live in a dry climate)
  • The Filling
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • 3 eggs
  • 4 cups rhubarb, cut into 1-inch slices
  • 2 tablespoons butter, cut in pieces

Instructions

    Pie Dough
    To make the dough by hand
  1. In a large bowl, stir together the flour, sugar and salt.
  2. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas.
  3. Add the water and mix with a fork just until the dough pulls together.
  4. To make with a food processor
  5. Place the flour, sugar, and salt in the processor bowl.
  6. Add the butter and pulse to blend, then mix on low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  7. Add the water and mix just until the dough pulls together, or "gathers".
  8. Place dough on a sheet of waxed paper or a lightly floured cutting board, shape into a ball, and divide in half.
  9. Flatten each ball into a disk. Flatten it with your hands or the rolling pin, then top with another piece of waxed paper and begin rolling, from the center. Turn the paper or cutting board so you can roll it out evenly, to about 12 inches in diameter and 1/8 inch thick.
  10. Repeat with second disk.
  11. Makes one 9-inch double crust or lattice top pie.
  12. Filling
  13. Preheat oven to 400 degrees (F).
  14. Mix sugar, flour, nutmeg, and salt in a medium bowl.
  15. Beat the eggs until smooth, and add sugar and flour mixture.
  16. Stir in rhubarb.
  17. Prepare the pie dough. Line a 9-inch pie plate with dough.
  18. Fill with rhubarb mixture. Dot with butter.
  19. Cover with top crust or lattice, and seal. If you're not using a lattice top, cut 6 - 8 one-inch slits to allow steam to escape.
  20. Some bakers sprinkle white sugar on top.
  21. Bake about 50 minutes, until golden. If crust browns too quickly, cover edges with strips of foil.
  22. Cool completely before serving.
  23. Tips
  24. When measuring the flour for the filling, firmly scoop and level the flour instead of spooning and leveling.
  25. I completely forgot to add the butter before putting the lattice crust on top of the filling... it was still good!
3.1
https://cinnamonsugarandalittlebitofmurder.com/2017/06/rhubarb-custard-pie/

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

 

 

 

 

a Rafflecopter giveaway

 

 

 

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Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

 

 

 

 

 

 

If you receive my blog post via email you will need to visit my website to view the video.

 

 

Tour Participants

June 6 – Laura’s Interests â€“ REVIEW
June 6 – Cinnamon, Sugar, and a Little Bit of Murder â€“ REVIEW
June 6 – View from the Birdhouse â€“ SPOTLIGHT
June 7 – Celticlady’s Reviews â€“ SPOTLIGHT
June 7 – A Cozy Experience â€“ REVIEW
June 8 – I Wish I Lived in a Library â€“ REVIEW
June 8 – Brooke Blogs â€“ GUEST POST
June 9 – Reading Is My SuperPower â€“ REVIEW
June 9 – Books,Dreams,Life â€“ SPOTLIGHT
June 10 – Valerie’s Musings â€“ REVIEW
June 10 – Bookworm Cafe â€“ SPOTLIGHT  
June 11 – 3 Partners  in Shopping, Nana, Mommy, &, Sissy, Too! â€“ SPOTLIGHT
June 11 – A Holland Reads â€“ SPOTLIGHT
June 12 – Author Annette Drake’s blog â€“ INTERVIEW
June 12 – StoreyBook Reviews â€“ SPOTLIGHT
June 13 – Books Direct â€“ GUEST POST
June 13 – Queen of All She Reads â€“ SPOTLIGHT
June 14 – Melina’s Book Blog â€“ REVIEW
June 14 – Deal Sharing Aunt â€“ INTERVIEW
June 15 – Classy Cheapskate â€“ REVIEW
June 15 – Cassidy’s Bookshelves â€“ GUEST POST
June 16 – Varietats â€“ REVIEW
June 16 – Teresa Trent Author Site â€“ SPOTLIGHT
June 17 –  Bibliophile Reviews â€“ REVIEW  
June 18 – A Blue Million Books â€“ INTERVIEW
June 19 – Mystery Thrillers and Romantic Suspense Reviews â€“ SPOTLIGHT
June 19 – My Journey Back â€“ REVIEW

 

 

 

I was provided an advanced copy with the hopes I would review. All thoughts and opinions are my own.

 

Flaky and buttery crust, fresh ruby red rhubarb with a silky sauce creates a delectable spring and summer dessert in this Rhubarb Custard Pie family recipe.

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43 thoughts on “Rhubarb Custard Pie”

  1. holdenj says:
    June 6, 2017 at 4:21 am

    Congrats on the new release, Leslie! I will be looking forward to reading it!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 7:48 am

      Thanks! It’s great to have a book releasing during the season when the story takes place, so we can enjoy the food and weather twice!

      Reply
  2. Kathleen Floyd says:
    June 6, 2017 at 4:57 am

    Can’t wait to read this book!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 7:49 am

      Thanks, Kathleen. Try the pie, too!

      Reply
  3. Sharon Guagliardo says:
    June 6, 2017 at 6:59 am

    Your book sounds wonderful. I look forward to reading it. Thank you for the chance.

    Reply
  4. Daniele Krug says:
    June 6, 2017 at 7:29 am

    Thank you for the chance to win. I’m looking forward to reading.

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 7:49 am

      And eating? 🙂 Enjoy!

      Reply
  5. Kathleen Kendler says:
    June 6, 2017 at 8:08 am

    Congrats on the new release, Leslie! I will be looking forward to reading it! The pie recipe looks good. Thank-you.

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 8:56 am

      Thanks! And you know the pie is good because Kim’s granddaughter says so!

      Reply
  6. Elaine Roberson says:
    June 6, 2017 at 8:18 am

    Sounds great. Thanks for a chance to win a copy.

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 8:59 am

      My pleasure, Elaine — thanks for stopping by!

      Reply
  7. Amanda Wilcox says:
    June 6, 2017 at 8:26 am

    I’m so excited for this installment of the Food Lover’s Village series. My grandma and I read and share them. I love it!!!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 9:00 am

      I cannot tell you how happy that makes me, Amanda! Enjoy!

      Reply
  8. Tari Hann says:
    June 6, 2017 at 8:28 am

    My mom would go crazy over this pie since she likes regular rhubarb pie to begin with. It does look pretty yummy. Congrats on the newest release!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 9:01 am

      Thanks, Tari. There’s also a rhubarb jam recipe, since the jam plays an important role in the story ….

      Reply
  9. Sandy says:
    June 6, 2017 at 8:54 am

    I will be making this pie soon. Rhubarb is my favorite flavor.
    Oneponychick66@hotmail.com

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 9:01 am

      Thanks, Sandy — enjoy book AND pie!

      Reply
  10. peggy clayton says:
    June 6, 2017 at 9:09 am

    Sounds great and thanks for the chance! ptclayton2@aol.com

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 2:11 pm

      My pleasure, Peggy!

      Reply
  11. Shana Williams says:
    June 6, 2017 at 9:17 am

    Anything rhubarb is a win in my book!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 2:12 pm

      That’s the spirit!

      Reply
  12. Kathy McWherter says:
    June 6, 2017 at 11:27 am

    Thanks for the chance to win. This is just the kind of book I like to read!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 2:13 pm

      And if you like it, the first three in the series are readily available, and at least one more to come!

      Reply
  13. johnna smith says:
    June 6, 2017 at 11:35 am

    congrats on the new release. I just read the first of this series a few days ago and am very anxious to read this title!

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 2:14 pm

      Thanks, Johnna! Death al Dente — pasta, murder, and the search for the perfect huckleberry chocolate!

      Reply
  14. Sue Farrell says:
    June 6, 2017 at 12:08 pm

    Talk about a “just in time” recipe—-I must pick my rhubarb today and I love a good rhubarb pie.

    Reply
    • Leslie Budewitz says:
      June 6, 2017 at 2:16 pm

      Yay! I can almost guarantee this will be a hit!

      Reply
  15. Cathy Inboden says:
    June 6, 2017 at 12:40 pm

    Thank you for the chance to win a print copy Treble at the Jam Fest by Leslie Budewitz. Sounds like an interesting read.

    Reply
  16. Peggy says:
    June 6, 2017 at 1:34 pm

    Thank you for the recipe. My son-in-law loves Strawberry-Rhubarb Pie but has never tried Rhubarb Custard Pie and I think it sounds wonderful.

    Reply
  17. Jana Leah says:
    June 6, 2017 at 2:00 pm

    This is a great series & the pie looks tasty!

    Reply
  18. Della Williamson says:
    June 6, 2017 at 5:20 pm

    Congrats on your release!! Nice recipe. Love rhubarb. Used to grow it where I used to live.

    Reply
  19. Margaret Appel says:
    June 7, 2017 at 12:43 am

    The cover for Treble at the Jam Fest looks very inviting with the cats, I want to visit that open air shop! I enjoyed reading the blurb, these cozy mysteries are always so inviting and fun to read. The recipe for Rhubarb Custard Pie is one I need to try. It’s been about forty years since I last baked a rhubarb pie for my grandmother. Looking forward to Treble at the Jam Fest, adding to my list of must reads.

    Reply
  20. Amanda L says:
    June 7, 2017 at 12:48 pm

    I love this series and can’t wait to read Treble at the Jam Fest! As soon as I read Butter Off Dead, of course. 🙂 Thanks for the review and the giveaway!

    Reply
  21. Dianne Casey says:
    June 7, 2017 at 1:16 pm

    Great series. Looking forward to reading “Treble at the Jam Fest”. Pie recipe also looks amazing, haven’t had rhubarb in a long time.

    Reply
  22. Della Williamson says:
    June 7, 2017 at 4:16 pm

    Haven’t done anything with rhubarb since the move One of our faves was rhubarb crisp. And the old standby of strawberry/rhubarb pie.

    Reply
  23. Elizabeth Dodd says:
    June 8, 2017 at 9:34 am

    I would love to go to the festival you based this on. There’s one kind of like it in Bar Harbor, Maine each August–The Guitar Intensive.

    Reply
  24. Della Williamson says:
    June 9, 2017 at 11:40 am

    Took a short trip to the nearest store. This post made me hungry for something rhubarb. They don’t carry it. Not enough people want it. So will have to wait couple more days for my regular shopping.

    Reply
    • Kim says:
      June 9, 2017 at 12:43 pm

      I hope you can find it at your regular market! I know I had to go to 3 different stores to find fresh rhubarb but it was definitely worth it!

      Reply
  25. Pingback: Storeybook Reviews » Blog Archive » #MysteryMonday & #Giveaway – Treble at the Jam Fest by Leslie Budewitz @LeslieBudewitz #cozy

  26. Della Williamson says:
    June 13, 2017 at 1:06 pm

    Got some rhubarb. But not at any local stores. That I didn’t expect. Had to visit my sister in the next township yesterday so we checked round there. Found some. Finally. Happened to remember, my grandmother made a rhubarb/cherry sauce. I never made it. But she grew rhubarb and had cherry, plum, and apple trees around her garden. She put that sauce on just about any and everything. One time she put it on chicken. I remember thinking “Yuck. How gross.” With a little pressure I tried it. It wasn’t to bad. But not a fave. My younger sister loved it. I was about 9 if I remember right.

    Reply
  27. Della Williamson says:
    June 18, 2017 at 9:25 am

    Thinking about my grandmother and rhubarb reminded me that she made relish and chutney with it as well as rhubarb/strawberry jam

    Reply
    • Kim says:
      June 18, 2017 at 9:44 am

      It all sounds pretty amazing, Della! And how fortunate you were growing up with such delicious things coming from your grandmother’s kitchen!

      Reply
  28. Della Williamson says:
    June 19, 2017 at 8:25 am

    Something else I remembered. We were touring, I was about twelve. But remember being really surprised to see Rhubarb Bars offered as a dessert option at a little hole in the wall diner. Place didn’t look like much. But inside it was clean and smelled wonderful. We stopped because us kids pestered the folks so we stopped sooner than planned. Turned out to be one of the best places we ever ate at. The food was top dollar gourmet. The prices weren’t. This little Mom and Pop Diner. They grew many of their own veggies and herbs and had some growing in pots on the tables. Nothing beats fresh food and a light touch with herbs.

    Reply

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About Kim Davis

I love to bake all sorts of treats and on occasion indulge my inner artist by decorating cakes and cookies. Follow along with me for recipes, and creative inspiration in the kitchen along with reviews on what mystery I'm reading.

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