Rhubarb Custard Pie

Use this recipe with rhubarb in Spring and with peaches in summer. Peaches work similar to rhubarb in recipes so if your rhubarb supply is past, try it with peaches. I have kept the sugar minimal which may be a little tart for some of you with rhubarb, but should be perfect with peaches. In fact, if peaches are ripe and sweet probably 2/3 cup sugar will be adequate. This will give you the timings and technique for other custard-type pies. Enjoy! 


9-inch unbaked pie shell
1/3 cup brown sugar
1/2 cup all-purpose flour
5 tablespoons butter
1/4 teaspoon nutmeg
3/4 cup sugar 
3 tablespoons flour
2 eggs, beaten
1/2 teaspoon vanilla
4 cups sliced rhubarb

1. Preheat microwave-convection oven to 375 degrees. 

2. Prepare pie crust in microwave and convection-safe pie pan. Set aside. Combine brown sugar, flour and butter for Topping. Blend with fork or pastry blender until crumbly. Mix in nutmeg; set aside.

3. Stir together sugar and flour for filling. Add eggs and vanilla; mix well. Stir in rhubarb. Pour filling into prepared pie crust. Top with Topping, sprinkling to cover most of rhubarb.   

3. COMBO-BAKE on low rack with 10% microwave power at 375 degrees for 23 to 25 minutes or until center is just about set. Then, CONVECTION-ONLY bake at 375 degrees for 5 to 10 minutes or until filling in center is set when tested with a knife. Cool; serve warm or chilled. Store in refrigerator. 

About 8 Servings

TIPS  >Peaches can be substituted for rhubarb; if desired reduce sugar to 2/3 cup. 

>This will make a tart rhubarb pie. For added sweetness, increase sugar to 1 cup. 

>With peach pie, try substituting almond for vanilla in filling. About 1/4 teaspoon will be perfect.

>Warm refrigerated servings, by microwaving about 10 seconds/slice. 


From my Kitchen..

—I recently prepared a double recipe of the Crustless Quiche recipe in the 9inch square pan. Even with the turntable turned off, it cooked nicely on the Low-Mix combination, rotating the dish once. The Egg Bake, cut nicely with the narrow silicone spatula and removed from the dish easily with the wide spatula. A 13x9-inch pan of caramel rolls were prepared in the deep 10.5-inch silicone pan and it baked perfectly on the convection setting. Most things that cook in a 13x9-inch pan can be cooked in the deep round silicone pan and then it turns freely in the ovens with turntables.

—At a recent class, several participants were getting together one evening for dinner and they were each making something from one of the microwave-convection cook books that they had just purchased. I was not there long enough to hear about their results, but thought what a good way to learn together and share cooking experiences.Soups and casseroles are great for winter dining. Make extras and freeze in meal-sized quantities for enjoying at another meal. 


For more great recipes, get the popular book On-the-Go Microwave-Convection Cooking!