Ingredients Jump to Instructions ↓


  2. 2 cups all-purpose flour

  3. 3/4 tsp. baking powder

  4. 1 1/4 tsp. salt

  5. 3/4 cup chilled lard or Crisco, or a combination of

  6. 1/4 cup

  7. Crisco and 1/2 cup unsalted butter


  9. 2 cups thinly sliced rhubarb

  10. 1 1/2 cups sugar

  11. 4 large eggs

  12. 1 tbsp. heavy cream

Instructions Jump to Ingredients ↑

  1. For the pastry: In a medium bowl, combine flour, baking powder, and salt. Using a pastry cutter or two knives, cut in lard until mixture resembles a coarse meal. With a fork, stir in 1⁄4 cup ice water, 1 tbsp. at a time, until dough barely holds together. Add 1 or 2 tbsp. more water if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.

  2. Preheat oven to 350°. On a well-floured surface, roll dough into a 9" circle. Press into pie pan and bake 15 minutes.

  3. For the filling: In a medium bowl, toss rhubarb with 1 cup of the sugar. Let sit until fruit has released its juices, about 1 hour. Strain, reserving juice.

  4. To make custard, beat eggs with cream and remaining 1⁄2 cup sugar. Stir in rhubarb juice.

  5. Scatter rhubarb in crust and pour in custard. Bake until custard is set but loose, about 30 minutes. Do not overbake.


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