Do Amish Add Buttermilk To Rhubarb Pie Filling?

I grew up baking simple pies and later spent years testing Amish-style recipes for home cooks. Based on that hands-on work and research into Amish community cookbooks, here is the short answer: yes, some Amish bakers do add buttermilk to rhubarb pie filling, but it is not universal.

Many families rely on a custard base with eggs and cream or milk, while others use sour cream. Buttermilk shows up in certain districts and family traditions.

In this guide, I explain when buttermilk is used, why it works, and how you can try it at home with confidence.

What Traditional Amish Rhubarb Pies Include?

Amish rhubarb pie is a classic early-summer dessert. The base is simple: chopped rhubarb, sugar, eggs, a little flour, and cream or milk. Some cooks swap in sour cream for a richer, tangy custard. Spice is minimal. A touch of nutmeg or cinnamon shows up in a few families, but many keep it plain.

In my experience with Amish and Mennonite church and community cookbooks, the most common style is a custard rhubarb pie. You will see variations like crumb-topped pies, double-crust pies, and custard pies in a single crust. Buttermilk versions exist, yet they are less common than milk or sour cream.

Key takeaways:

• Most Amish rhubarb pies use eggs, sugar, flour, and milk or cream.
• Sour cream is a known variation that adds tang and body.
• Buttermilk appears in select recipes and regions, not all.

Where Buttermilk Appears In Amish Baking?

Buttermilk plays a big role in Amish kitchens, especially in breads, pancakes, and cakes. It adds gentle acidity, tenderizes crumbs, and boosts flavor. When used in rhubarb pie, buttermilk creates a light, tangy custard that balances rhubarb’s sharp bite.

From testing several recipes, I noticed:

• Buttermilk pies set a bit softer than heavy cream pies.
• Flavor is bright and clean, with less “dairy heavy” richness.
• The custard browns nicely and holds the fruit in a delicate, silky layer.

Cookbooks that collect recipes from different church districts often include at least one buttermilk rhubarb pie. That said, these entries are usually alongside many more milk or sour cream versions, which supports what I taste-tested: buttermilk is a respected, but not dominant, choice.

Regional Variations And Church District Differences

Amish foodways vary by region and church district. One family uses buttermilk because Grandma did. Another sticks to cream because the farm always had it on hand. Access, season, and habit all matter.

What I have seen across districts:

• Cream-rich pies in dairy-heavy areas.
• Sour cream pies where preserving and cultured dairy are common.
• Buttermilk pies in families known for buttermilk breads and cakes.

These patterns reflect practicality. Amish kitchens prize use-what-you-have cooking. If buttermilk is in the icebox, it may find its way into pie.

My Tests And Practical Tips

I baked three versions side by side: cream custard, sour cream custard, and buttermilk custard. Here is what stood out for me:

• Cream custard: plush, mild, classic.
• Sour cream custard: rich, tangy, very stable slice.
• Buttermilk custard: brightest flavor, lightest feel, lovely with a hint of nutmeg.

Tips to get it right at home:

• Pre-bake the crust 8 to 10 minutes for a crisper bottom.
• Toss rhubarb with a little sugar first to soften edges.
• Use a touch more flour or a spoon of cornstarch if your buttermilk is very thin.
• Let the pie cool fully for a clean slice; the custard continues to set.
• If using farm-fresh buttermilk, taste it. Some batches are tangier than store brands, so you may wish to add 1 to 2 extra tablespoons of sugar.

Mistakes to avoid:

• Overfilling the shell. Custard needs headspace to rise.
• Skipping the rest time. Warm rhubarb custard cuts messy.
• Using only leafy green rhubarb tops. Leaves are not edible; use stalks only.

How To Make A Buttermilk Custard Rhubarb Pie? (Amish-Style)

This is my go-to formula after testing several community recipes.

Ingredients:

• 1 unbaked 9-inch pie shell
• 3 cups rhubarb stalks, chopped 1/2-inch
• 3/4 to 1 cup granulated sugar, to taste
• 3 large eggs
• 3/4 cup cultured buttermilk
• 2 tablespoons all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg (optional)
• 1 tablespoon cold butter, cut in tiny bits

Steps:

• Heat oven to 400°F. Place a rack in the lower third.
• Partially bake the crust 8 to 10 minutes. Cool 5 minutes.
• In a bowl, whisk eggs, sugar, flour, cornstarch, salt, vanilla, and buttermilk until smooth.
• Spread rhubarb in the crust. Pour custard over top. Dot with butter. Dust nutmeg if using.
• Bake at 400°F for 10 minutes. Reduce to 350°F and bake 30 to 40 minutes more, until the center quivers slightly but is not loose.
• Cool at least 2 hours. Serve at room temp or chilled.

Swaps and add-ins:

• For a richer set, use 1 cup buttermilk and add 1 extra tablespoon cornstarch.
• For crumb topping, mix 1/2 cup flour, 1/3 cup brown sugar, and 3 tablespoons butter; scatter on top for the last 25 minutes.

Nutrition And Food Safety Considerations

Rhubarb stalks are safe and tart. Do not use rhubarb leaves; they contain oxalates and are not edible. The dairy and eggs in the custard need a proper bake for safety. Aim for an internal center temp of about 175°F to 180°F for a fully set custard. Refrigerate leftovers within two hours.

Sugar level is flexible. If you like a sharper, more rhubarb-forward pie, use closer to 3/4 cup sugar. For a sweeter slice, go to 1 cup. Buttermilk’s acidity lets you cut sugar a touch without losing balance.

Sourcing And Substitutions

Fresh rhubarb is best in spring to early summer. Sturdy, crisp stalks give the cleanest flavor. Frozen rhubarb works too. Thaw and drain it well, then add 1 extra teaspoon cornstarch to the custard.

Buttermilk options:

• Real cultured buttermilk has the best tang.
• DIY buttermilk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Rest 5 minutes. It is milder and thinner, so add 1 extra teaspoon cornstarch.
• Kefir is a fine stand-in, though a bit less tangy.

If dairy is limited, try a sour-plant-based yogurt diluted with a little water until pourable. Texture will vary, but flavor remains bright.

Frequently Asked Questions

Do Amish Commonly Use Buttermilk In Rhubarb Pie?

Some do, but it is not the most common base. Milk, cream, and sour cream appear more often in community recipes.

Why Would An Amish Baker Choose Buttermilk?

Buttermilk adds tang, light body, and a clean finish. It balances rhubarb’s sharpness and keeps the custard from tasting too heavy.

Can I Replace Buttermilk With Sour Cream?

Yes. Thin sour cream with 2 to 3 tablespoons milk to reach a smooth, pourable custard. Expect a richer, slightly firmer set.

Should I Pre-Bake The Crust?

A short blind bake helps avoid a soggy bottom, especially with custard pies. I recommend it.

How Do I Keep The Custard From Curdling?

Bake hot at first, then lower the heat. Pull the pie when the center wobbles slightly. Overbaking causes curdling and watery pockets.

Conclusion

Amish cooks do add buttermilk to rhubarb pie filling, but it depends on family tradition and what is on hand. If you crave a bright, tangy slice, buttermilk is a smart, authentic choice.

If you want lush richness, choose cream or sour cream. Test one version, take notes, and make it your own. Ready to bake your best rhubarb pie yet? Try the buttermilk custard formula above, then share your results and questions in the comments. For more pie tips, subscribe and explore my other Amish-style recipes.