Rhubarb Custard Pie with an Oatmeal Cookie Crust
We first tried this while living in the tiny town of Bluff, Utah. It was made by Denise Christensen, who has it in her family cookbook. The rhubarb was tough and green, and the pie was still delicious. It's, of course, much tastier with tender, bright red rhubarb. We like it with some vanilla bean whipped cream or ice cream!
Oatmeal Cookie Crust:
- 3/4 cup oats
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 tsp cinnamon
- 1/2 tsp vanilla powder
- pinch salt
- 1/4 cup butter, cut into pieces
Filling:
- 3 cups rhubarb, chopped
- 3/4 cup sugar
- 3 tbsp cornstarch
- 1 tsp vanilla extract
Topping:
- 3/4 cup sour cream
- 1/2 cup white sugar
- 1/4 cup heavy or half & half cream
- 2 large eggs
- 1 tsp vanilla paste OR 1 tsp vanilla extract and the caviar of 1 vanilla bean
- pinch salt
1. Preheat the oven to 350°F. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, vanilla powder, and salt. Add the butter and blend until crumbly; press into the bottom and sides of a 9-inch pie plate and bake for 15 minutes, or until pale golden.
2. To make the filling, combine the rhubarb, 3/4 cup of the sugar and the cornstarch in a medium saucepan. If you like, add a splash (a couple tablespoons) of water or orange juice to help get things going. Bring to a simmer and cook, stirring often, until the rhubarb breaks down and the mixture thickens. Remove from the heat, add the vanilla extract, and let sit for a few minutes. Pour the rhubarb into the pie crust.
3. In a medium bowl, whisk together the sour cream, cream, 1/2 cup sugar, eggs, vanilla and salt. Pour over the rhubarb and bake for 30-40 minutes, until the pie is golden and set around the edges, but still a bit wobbly in the middle. Cool, then refrigerate for a few hours, until chilled.