Rhubarb custard pie

Rhubarb is such an odd thing to eat... I wonder who the first person was to discover that the stalk of a plant with poisonous leaves was edible... but really tart and not great raw. Some sources I found say that it was originally used as a Chinese medicine, but I'm not sure who discovered the stalks make amazing desserts. I, for one, am glad that they did because I'm not a huge fan of overly sweet things so rhubarb makes a perfect sour contrast in desserts that I really enjoy. If you'd like to see some of my other favorite ways to eat rhubarb, check out these recipes.

This pie recipe is another recipe that comes from the old Pennsylvania Dutch cookbook that I have. I've been making a lot of recipes from that old book and having fun doing so. They've all been delicious so far. I changed the recipe only very slightly (a little less sugar and a pinch of salt). I think this pie was fantastic, though the next time I make it, I make try adding one more egg yolk to the filling (along with a touch more cornstarch) and using another egg white for the topping - just to bulk up the filling a little more. However, it is perfectly fine as is (and you can see how yellow the filling is from the fresh pastured eggs)!

Rhubarb custard pie
1 recipe for your favorite pie crust
2 large eggs, divided
scant 1 cup sugar, preferably unbleached organic cane sugar, plus 2 teaspoons, divided
1 heaped tablespoon cornstarch
pinch of sea salt
2 cups chopped (1/2 inch pieces) rhubarb stalks

Preheat the oven to 350 degrees.

Roll out your dough to about 11 inches round. Gently place in a 9-inch pie pan and fold over and crimp the edges. Place in the refrigerator until the filling is ready.

Separate one egg placing the yolk in a large bowl and the white in a small bowl. Put the egg white in the refrigerator.

Add the remaining egg, scant 1 cup of sugar, cornstarch, and sea salt in the large bowl and whisk until well-combined and lightened in color. Stir in the rhubarb. Pour the filling into a pie plate and spread evenly.

Place in the oven and bake for about 35 minutes, until the filling is almost set and the top and crust are lightly golden.

Remove from the oven set aside to cool slightly. Reduce the oven heat to 325 degrees. 

Whisk the egg white with 2 teaspoons of sugar until it forms stiff peaks. Then spread it evenly over the top of the pie filling. 

Return to the oven and bake until the topping is just golden, about 10 minutes. Let the pie cool completely before serving. 

What was I cooking one year ago?: chicken florentine pasta
Two years ago?: roasted strawberry balsamic vinaigrette 
Three?: banana and pineapple sage smoothies
4?: rhubarb bellinis