Whiteley Creek Homestead

Recipe

Rhubarb Custard Pie: Dessert

Servings: 8

Ingredients:

  • 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

Step 1:

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.

Step 2:

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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    Brainerd, MN 56401
    USA
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