Inspired by a recipe recently posted on Diary of a Tomato we made this sweet Rhubarb Buttermilk Pie for our Sunday brunch.
The sweetness of the custardy, buttermilk filling offsets the tart rhubarb perfectly. We left out the ginger for a more trad rhubarb and custard flavour and used light muscovado sugar for the Amish no-roll pie crust. This was the perfect pie to put together on a Saturday evening as the ingredients are measured out in cups and the pie assembled with little mess and few utensils.
Our Victoria Rhubarb is perhaps a little less attractive in an open top pie. We need to work a bit more on our presentation: we needed to be a bit more stingy on the rhubarb and to be honest our pie could have done with perhaps 5min less baking but we were distracted by the England v Italy, World Cup match.
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