As you can see, I'm not that great at making pretty pies. But I still love to bake them from scratch. I found this recipe for rhubarb custard pies at my favorite grocery store, which offers copies of recipes featured on a local radio program. I also found a similar recipe in one of my favorite church cookbooks. I decided to merge the two recipes into a pie that's closer to my taste. You can bake this pie with one crust, but I decided to use two crusts.
The pie turned out perfect on my first attempt, and I think it tastes even better the next day, once the rhubarb has "mellowed" and isn't so tart. If you're looking for an easy, old-fashioned rhubarb pie recipe, then this is the one to try. Enjoy!
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Rhubarb custard pie
Beat slightly - 3 eggs
Add 3 Tbsp. milk
Mix and stir in: 2 C. sugar, 1/4 C. flour, 3/4 tsp. nutmeg
Mix in 4 C. cut rhubarb
Pour into 9 inch pie crust. Dot with 1 Tbsp. butter. (Top with another crust, if you choose.) Bake at 400 degrees for 50 to 60 minutes until nicely browned.
I think your pie is beautiful!
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