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    Home » Recipes » Plain Culture

    Rosanna Returns: The Past Year and Refreshing Spring Rhubarb Custard Pie

    Published: Apr 6, 2018 · Updated: May 1, 2022 by Kevin Williams | 2 Comments

    Hello?

    “Oh, Hi, Rosanna!”

    I’m not entirely sure why, but I rarely have to identify myself on the phone.
    (No, it’s not because of caller ID, either!) When calling businesses, friends, or even acquaintances who
    couldn’t possibly have my number in their phone, they quite frequently say my name before I do.
    Apparently, I have a unique voice tone, but I have never gotten up the nerve to ask anyone to describe
    what makes it so distinctive!

    Rosanna Bauman is a teacher, writer, entrepreneur and 29-year-old German Baptist Brethren.....

    My written voice is also distinctive, so I’m hoping folks remember me now that I’m returning from my
    2017 “sabbatical”. While I appreciated the break from writing, I’m looking forward to this weekly
    message again, mostly for the creative outlet. I have rather fallen into the task of general manager here
    at the farm, which means I spend an inordinate amount of time in government paperwork and
    financials. That’s why I’m back to writing: numbers tend to make me grumpy, and I get much more
    satisfaction out of words!
    So, what’s happened lately, besides being stuck in the farm office? The biggest thing is that our family
    has expanded to 14, 15 if you count our foster brother, Frank. My brother Steven surprised himself and
    started dating a longtime local friend last February and they were married just after Thanksgiving. My
    new sister-in- law, Courtney, is a very wonderful young woman who is not only a godly and upbuilding
    influence for my brother, but is also a very enthusiastic and talented farmer. We welcome the addition!

    My mother’s little puppy disappeared at the first of the year, returned to our delight, and then died at
    the end of the year. Our family completed our move into our neighbor’s house, then repaired the old
    farmhouse for my oldest brother, Marvin and his family. It’s so much fun to have the three little nieces
    about the farm each day! We made a farm goal of “no new enterprises!” last year (an extremely hard
    thing for a Bauman to say) and just focused on doing things better.
    In addition to my usual travels to various states, I was blessed to travel internationally twice last year. In
    February, I went to visit my friend Sylvia at her home in Uganda. (I met her a year previously, in
    Germany, oddly enough!) My brothers Ivin and Kevin, along with sister-in- law Emmalee and five other
    friends accompanied me for the two-week trip. (Most notable was Erlene, my grandma’s 75 year-old
    friend!) That life-changing visit lead to hosting three Ugandan farmers for training at our farm for ten
    days in July.

    We decided to keep one on as our farm mechanic, so we applied for visa paperwork for
    Frank, whom is now an honorary Bauman. In October, I traveled with three other girls and spent a week
    visiting my cousin at her home in southern Mexico, where they have the distinction of being the only
    German Baptists native to Mexico.
    That’s the biggest highlights from 2017. My daily life is honestly, just as amazing, so I’m glad to be able
    to share again in this space. Last Sunday was my dad’s birthday, and as is traditional, we celebrated with
    birthday pies, not cakes. One of the pies I made was Rhubarb Custard Pie. It’s family favorite, but it also
    resembles my daily life: surprisingly simple, sweet and creamy-smooth custard surrounding little chunks
    of sour, and best of all, served as pie! And here, you’ll get to savor a slice of my life with me.

    This is NOT a photo of Rosanna's pie, but this is a photo of an Amish-made rhubarb-custard pie just to give you an idea.

    Rosanna Returns: The Past Year and Refreshing Spring Rhubarb Custard Pie

    5 from 1 vote
    Print Recipe
    Cook Time 1 hr
    Total Time 1 hr
    Servings 1 pie

    Ingredients
      

    • ½ cup flour
    • ½ cup brown sugar
    • ½ cup white sugar
    • 3 cups chopped fresh of frozen rhubarb
    • 1 cup milk

    Instructions
     

    • Mix together flour and sugars.
    • Pour half of streusel mixture into the bottom of the pie shell. Fill pie shell level full with chopped
    • rhubarb, (approximately 3 cups, fresh or frozen) then pour the remaining half of the streusel over the
    • top of the rhubarb. Pour 1 cup milk slowly over the top of the rhubarb and streusel, so that there is very
    • little dry mixture on the top. Place carefully into a 350 degree oven, bake for 1 hour or until custard is
    • set and rhubarb is soft
    Tried this recipe?Let us know how it was!

     

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Joyce Yoder

      April 08, 2018 at 9:02 pm

      5 stars
      Its great to see Roseanna back again-eps after meeting her in Feb unexpectedly at a B and B! Welcome back-looking forward to what all you will be sharing!

      Reply
      • Kevin

        April 08, 2018 at 9:16 pm

        I talked to Rosanna about you meeting her, apparently you stumbled into their family "farm planning" retreat....she said you were both away from your usual home turf, so it was a chance encounter...Rosanna is a fun and talented woman and be fun to hear more from her!

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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