Rhubarb Custard Pie
1 To 1 1/2 cups granulated sugar (depending on tartness desired)
1/4 cup all-purpose flour
Dash of ground Cinnamon
Dash of ground nutmeg
Pinch of salt
3 eggs, slightly beaten
6 to 8 cups chopped rhubarb, about 2 to 3 pounds untrimmed (6 cups for 9-inch pie plate, 8 cups for 9 1/2 inch deep-dish pie plate)
Pastry for 1 double-crust pie(I'm not allowed 2 recipes per page- See pie pastry in "Dough & crusts")
1 to 2 tablespoons butter, cut in small pieces
Preheat oven to 400 degrees.
In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt.
Add beaten eggs and rhubarb tossing to coat.
Pour into pastry-lined pie plate.
Dot with butter and top with lattice crust.
Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.
Pairs Well With
I found this recipe in food day (section in the Oregon Newspaper)I could say that I'm famous for it, but I didn't make up the recipe; it was Leslie Cole.