Whiteley Creek Homestead
Rhubarb Custard Pie: Dessert
4 tablespoons flour
1/2 teaspoon nutmeg
3 eggs, beaten
3 tablespoons milk
2 tablespoons butter
4 cups fresh rhubarb, cut up
1 3/4 cups sugar
Preheat oven to 450 degrees. Blend sugar, flour, and nutmeg. Add eggs and milk. Mix. Line a 9-inch pie plate with a pie crust. Put rhubarb in. Pour sugar/egg mixture evenly over the rhubarb. Dot with butter. Cover with a "lattice top" pastry. Before putting in the oven, I like to place a metal "pie crust shield" or strips of aluminum foil over the crust rim to prevent the edges from over-browning. Bake 10 minutes. Reduce heat to 350 degrees and bake for 30 minutes. Cool before serving.
This is an old Rhubarb Custard Pie recipe passed down to me from my mother. This pie was one of the first signs of spring... a welcome reminder that the long days of winter were only a memory.
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