RHUBARB CUSTARD PIE

Just today I noticed that my rhubarb is starting to sprout out of the ground, which is a sure sign of spring! When it finally matures enough to pick, I will make one of Mom's luscious Rhubarb Custard Pies.

This recipe is unique from other rhubarb pies in that it has a creamy custard center rather than a sugary one. Since this was the only type of rhubarb pie I had ever tasted until I was grown up, I was unpleasantly surprised to try other kinds. They just seemed to be a waste of good rhubarb!

1 unbaked Pie Shell, 8"
2 Eggs
2 T Milk
1 1/2 C Sugar
3 T Flour
1/2 t Nutmeg
3 C Rhubarb, sliced
2 t Butter

Preheat oven to 400 degrees.
Beat Eggs & Sugar. Add Milk, Sugar, Flour & Nutmeg. Blend well.
Fold in Rhubarb. Pour into Pie Shell. Dot with Butter.
Bake at 400 degrees for 50 to 60 minutes until golden brown.

VARIATIONS:
Top with lattice crust.
For larger pie, use 9" Pie Shell and increase all other ingredients by half.

8 Servings