It's like an upside down crisp!

     Hello folks, been a bit of a dry spell.  I have been too busy working at the real job, weeding my garden and generally making less than excellent food that is not 'blog-worthy.'  That, however, is about to change.
      The impetus here is Bryces' cousin Lucy, who is visiting over the long weekend.  That and the fact that I recently saw a link to a recipe for lemon chiffon pie.  That was the original idea.  However, in looking at it, it just didn't seem to speak to me.  However, by then, I had started to obsess about the idea of pie for dessert.  The requirements:  something that could be made with ingredients immediately available.  I was not going shopping.  Also, it needed to be a bit creamy.
     I poked into a few cookbooks, and finally found a likely item:  Rhubarb Custard Pie.  The source here is a newish book for me, but one that I have seen mentioned many a time in other blogs, with the usual raves.  I am beginning to see the logic.   Emily and Melissa Elsen have assembled a terrific series of pie recipes in their book, 'The Four and Twenty Blackbirds Pie Book."   I usually have a bit of skepticism about these raves, but this seems to be founded.
      This recipe uses an unusual approach.  You make a crisp topping, press it into the pie plate and bake it.  You then add a rhubarb compote, and top with a custard layer and bake.  The rhubarb and custard are both creamy and sweet-tart.  But the crust, oh the crust.  It's a little chewy, a little caramelly and totally makes this like an upside down crisp!
     Don't hesitate my friends, if you have rhubarb languishing in your garden, this is a great place to use it.  Oh, did I mention that it's easy?  And my neighbor Robb is already begging for the recipe.  Robb,  here it is:

Rhubarb Custard Pie

adapted from The Four and Twenty Blackbirds Pie Book

serves 8-10

Oat Crumble Crust

2T white sugar

1/4 c light brown sugar, packed

3/4 c rolled oats (I used quick)

1/3c white flour

1/2 t kosher salt

1/8 t ground allspice

1/8 t ground cinnamon

4 T unsalted butter, at room temp, in 1/2" cubes

Mix all ingredients except the butter together.  Add the butter, and rub until it resembles a crisp topping :  incorporated and chunky.  

Lightly oil a 9" pie plate, press the mass into the plate and up the sides.  Freeze while you are preheating the oven.  

Bake 18-20 min at 350F.  Let cool.  

Rhubarb Layer

1 lb rhubarb, cut into 1/2 - 1 inch pieces (approx 3 c.)

3/4 c sugar

3T cornstarch (I dissolved this in 2T cold water)

1/4 t salt

Combine and bring to a boil.  Cook until the juices release and are thick and cooked down, about 5 min.  Set aside to cool.

Custard Layer

1/2 c sugar

1/4 t kosher salt

1/2 c heavy cream

1/2 c plain yogurt

1/8 t grated nutmeg

1/2 t vanilla paste

2 eggs

Mix all ingredients together except eggs, stir to combine.  Lightly beat the eggs and add to this mixture.  

Assemble the pie:  

Spread a layer of the rhubarb over the bottom of the pie plate.  You might have too much rhubarb.  Pour a layer of the custard to the top of the crust.  

Bake the pie at 325F.  After 15 minutes, rotate the pie and keep checking every 5 minutes until the edges are set, puffed and the center is no longer liquid but quite wobbly.  Do not over bake.  

Notes:  

I poured the extra rhubarb and then custard into custard cups and baked them with the pie, removing them early.  

This recipe could easily be gluten free:  substitute gluten free flour for white in the crust.