Ingredients:

  • 1 (9-inch) unbaked pie crust (450g)
  • 3 cups fresh rhubarb, sliced into 1/2 inch pieces (450g)
  • 1 cup granulated sugar (200g)
  • 3 large eggs
  • 1 can (12 oz) evaporated milk (354ml)
  • 3 tbsp all-purpose flour (42g)
  • 1 tsp vanilla extract (5ml)
  • 1/4 tsp salt (1.25g)
  • 1/2 tsp ground cinnamon (2.5g)
  • 1 tbsp melted butter (15g)

Instructions:

  1. Wash and dry the rhubarb stalks thoroughly. Slice them into uniform 1/2 inch pieces and spread them evenly across the bottom of the unbaked pie shell. Note: Uniform slices prevent some pieces from being mushy while others are raw.
  2. In a large bowl, beat the eggs and sugar until pale. Whisk for about 2-3 minutes until the mixture looks creamy and light.
  3. Stir in the flour, cinnamon, and salt until no lumps remain. Note: Mixing the flour into the egg sugar paste first prevents clumping.
  4. Slowly pour in the evaporated milk and vanilla extract, whisking until the mixture is smooth and cohesive.
  5. Pour the custard mixture over the rhubarb, smoothing the top with a spatula.
  6. Place the pie plate on a baking sheet and bake at 350°F (175°C) for 45–55 minutes.
  7. Watch for the edges to become golden brown. The center should have a slight wobble when you gently shake the pan, but it shouldn't look liquid.
  8. Remove from the oven. Brush the crust with melted butter if desired. Note: This adds a final layer of richness and a beautiful shine.
  9. Let the pie cool completely on a wire rack before slicing.