Yes!! It’s finally spring!
I do love this time of the year, because I love all the fresh produce that the season brings. A walk through the Granville Island market last week revealed asparagus, fiddleheads, teeny, tiny zucchini and pattypan squash, and rhubarb. Glory be!
I’ve been wanting to make a buttermilk pie for quite a while, now, after seeing a chef do it on a cooking show. It’s a southern recipe, and there are quite a few different variations of it. Basically, though, it’s a creamy custard pie, single crust, and some versions, called Chess Pie, are thickened with cornmeal (making them gluten-free, if you had a gluten-free pie crust). This is a mashup of a Buttermilk Pie (usually made with vinegar) and a Chess Pie.
Basically, you could probably use any kind of fruit in this pie. Just chop it up and throw it in the crust, then pour the custardy filling over, and bake. The final result is creamy and smooth. The tartness of the rhubarb pairs well with the tang of the buttermilk, but there’s enough sugar in this recipe to offset it.
I’m using a graham cracker crust, here, but you could just as easily use your favourite pie pastry.
Rhubarb Buttermilk Pie
- 1 graham cracker crust or regular pastry pie crust (store-bought or your favourite recipe)
- 3-4 stalks rhubarb, washed and cut into 3/4″ chunks
- 3 eggs, beaten
- 1 1/2 cups granulated sugar
- 3 tablespoons melted butter
- 1 tablespoon cornmeal
- 1/3 cup buttermilk
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- Scatter the rhubarb in the bottom of the pie pan, on top of the crust.
- Whisk together well the eggs, sugar, melted butter, cornmeal, buttermilk, salt, and vanilla.
- Pour into the pie shell, overtop of the rhubarb.
- Bake in a preheated 375 oven for 15 minutes; reduce heat to 350 degrees, and bake 20 minutes longer.