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
  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg and salt.
  3. Add beaten eggs and rhubarb tossing to coat.
  4. Pour into pastry-lined pie plate.
  5. Dot with butter and top with lattice crust.
  6. Bake for 50 to 60 minutes, until filling bubbles and crust is golden brown.
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.