Friday, April 11, 2008


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.

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

8 Servings

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