1. Cut up 4 cups of Rhubarb. I always find it easy to chop up the rhubarb if I peel away the flat side of the rhubarb (see the curls to the left), and chop the rhubarb with the peeled side down. Preheat oven to 375.
2. Place the chopped rhubarb into a pie shell.
3. Make the custard:
- 3 eggs, slightly beaten
- 1 1/2 cups sugar
- 3 TB milk
- 1/4 cup flour
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- Mix together in a bowl
4. Pour mixture over rhubarb.
5. Make crumb topping mixture.
- 1/2 cup sugar
- 3/4 cup flour
- 1/3 cup butter
- cinnamon/nutmeg to taste (optional)
- Mix together until crumbly
6. Sprinkle crumb topping on top of pie
7. Place in the oven, it's best to place pie on top of cookie sheet so if it boils over the cookie sheet will catch it. Bake for 40 - 50 minutes.
8. Take out of oven and let cool, usually best to cool for a few hours or overnight, if you can wait that long.
7 comments:
I was just finishing up a posting for my Blog and saw your rhubarb Custard Pie. WOW that is my favorite. I think I will have to drive over for a piece. Love that pie. Jack
It one of my favorites too! It's torture when the house smells so good, and I have to wait to eat a piece until tomorrow.
That looks Mahvolous!!! Yum! Im learning you can do so much with Rhubarb. I may just grow it next year!
Can you grow rhubarb there? It's a cold weather loving plant and needs to be dormant in the winter?
Love Rhubarb Custard Pie so much, bought one this weekend at a bakery. Not the same as grandma though! This looks like the perfect recipe!
Just made my second Rhubarb Custard Pie if the season. Did you actually mean 3 CUPS of eggs. Lol
You were the first one to notice that! That is pretty funny!
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